Just before the holidays, we visited my parents for the weekend. Their lemon tree was loaded up so they sent us home with a bag to use up. The kids squeezed a few to make old fashioned lemonade, but there was still some sitting in the fruit bowl waiting to be used up.
My renewed desire to create new things, collided with the bowl of lemons and came up with this delicious lemon cream cake. Perfect to take to church on a Sunday afternoon (which is what we did!).
Lemon cream cake
- 4 eggs
- 1¾ cups castor sugar
- zest of 2 lemons
- 150ml cream
- 1 teaspoon vanilla extract
- 2 cups plain flour
- 2 teaspoon baking powder
- 100g butter melted and cooled
Preheat the oven to 180ºC and grease a bundt tin.
Beat together the eggs and castor sugar until light and fluffy then stir through the lemon zest, cream, and vanilla.
Fold through the flour and baking powder. Fold through the melted butter.
Pour the mixture into a greased ring tin.
Bake for 40 minutes or until the cake has set
Allow to cool before pouring the glaze over the top.
This lemon cream cake is so easy to make. I love that there are not many steps and that it is a melt and mix cake (creaming butter and sugar is always a pain to me). If you don’t have lemons, substitute oranges or limes. The cake itself is moist and light in texture, and will definitely be a regular in our house.