Easy lemon cake

Rachel Allens simple sponge is easy peasy lemon squeezy, and comes complete with a glossy lemon icing
By Rachel Allen
Easy lemon cake
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the cake

  • 110 g butter, softened and diced
  • 110 g caster sugar
  • 1/2 lemon, finely grated zest only
  • 2 eggs
  • 150 g plain flour, sifted
  • 1/2 tsp baking powder
  • 1 tbsp milk

For the icing

  • 175 g icing sugar
  • 2-3 tbsp lemon juice

Tips and Suggestions

If the icing is a bit stiff and wont spread easily, dip a palette knife in boiling water and use this to gently smooth the icing over the surface of the cake.


1. Preheat the oven to 180C/160C fan/gas 4. Line the base of a 20cm diameter spring-form or loose-bottomed tin with a disc of baking parchment and grease the sides with butter.

2. Place all the ingredients for the cake in a food processor and whiz for 1 minute or just until the mixture comes together. Alternatively, cream the butter until soft using a hand-held electric beater, then beat in the sugar and lemon zest, whisk in the eggs one at a time and fold in the remaining ingredients. Tip the mixture into the prepared tin, smoothing over the top with a palette knife or the back of a spoon.

3. Place in the oven and bake for 2025 minutes or until golden on top and a skewer inserted into the centre of the cake comes out clean. Leave to stand for 5 minutes before removing from the tin and placing on a wire rack to cool.

4. For the icing: sift the icing sugar into a bowl and add just enough lemon juice to make a soft icing with the consistency of thick double cream. (Too thick and it wont self-spread, too thin and it will run off the cake and onto the plate beneath.)

5. Place the cake on a serving plate and tip the icing into the middle of the cake, allowing it to spread itself, then cut into slices to serve.

Recipe taken from Rachel Allen's Easy Meals.

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