Simple Cake

    2 hours

    This cake smells heavenly whilst baking. It is a very simple and basic cake. You can use almond, orange or vanilla extract instead of the lemon, if wished.

    54 people made this

    Serves: 16 

    • 320g margarine
    • 600g caster sugar
    • 6 eggs
    • 250ml milk
    • 310g plain flour
    • 1 teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 tablespoons lemon extract

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin. Sift together the flour and salt. Set aside.
    2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour cake mixture into prepared tin.
    3. Bake in the preheated oven for 90 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

    Cake tins

    Instead of the tube tin, you can use 2 (23cm) square baking tins or 3 (23cm) round cake tins. Adjust baking time as needed.

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    Reviews & ratings
    Average global rating:

    Reviews in English (44)


    Once cooled, it was like a brick.  -  20 Nov 2005  (Review from Allrecipes US | Canada)


    I was trying to come back to this recipe. I made it for my daughter's first birthday. I did exactly the way it was intended and it came out soo perfect. I was a little hesitant about 2 tbsps of lemon extract, but it was awesome!!! I doubled the recipes and it stayed moist for almost a whole week after. I will definitely be using this recipe again! Thanks!  -  18 Jun 2008  (Review from Allrecipes US | Canada)


    I tried this b/c it was way easier and simpler than my other recipe - and it was sooo good! I like that it uses shortening (you can buy trans fat free shortening, and then you can feel good about using it!) which atays room temp and there's no planning to it. Baked up wonderfully in a bundt pan, cooled for 20 min. in the pan and flipped over. SO, SO pretty when you cut it. Delicious flavor. I did 3 T. of lemon juice in place of the 2 T. lemon extract b/c I was out. Great recipe!!  -  15 Jul 2007  (Review from Allrecipes US | Canada)

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