Really easy lemon cake

    1 hour 20 min

    One of my fave recipes that my grandma taught me how to make! My mum doesn't eat dairy so I substitute the milk with soya milk and it still tastes the same! It's really tangy and is lovely with the little lemon decorations!

    Lancashire, England, UK
    25 people made this

    Serves: 8 

    • 113g (4oz) margarine
    • 170g (6oz) caster sugar
    • 1 1/2 teaspoons baking powder
    • 170g (6oz) self-raising flour
    • 2 eggs, beaten
    • 2 tablespoons milk or soya milk
    • 1 tablespoon lemon extract
    • grated rind of 1 lemon
    • For topping
    • juice of 1 lemon
    • 113g (4oz) caster sugar

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a loaf tin.
    2. Put the margarine, 170g sugar, baking powder and flour into a bowl and beat well.
    3. Then add the beaten eggs, milk, lemon extract and the lemon rind. Mix.
    4. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 50 minutes.
    5. While the cake is cooking, mix the lemon juice and 113g caster sugar.
    6. When the cake is out of the oven poke lots of holes in the top, but not all the way to the bottom, and pour over the lemon mixture.


    If you are on a dairy free diet then you can subsitiute milk for alpro soya.

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    Reviews in English (7)


    I added less sugar, otherwise it would be too sweet. I didn't use any lemon extract or lemon rind either, instead I used extra lemon juice. For the icing, I recommend to use icing sugar instead of caster sugar. Everybody loved it, any way.  -  27 May 2016


    big hit with everyone! <3  -  21 Feb 2012


    this is my mums fav cake and it's really tangy!  -  13 Feb 2011