We had so many lemons in our basket and had been drinking lots of lemon and honey drinks for sore throats. Finally, I decided a lemon cake was in order and Morgan finished it off with some berry sorbet 🙂
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 200 g unsalted butter soft
- 3 eggs
- 2 cups self raising flour
- 180 ml warm milk
- 2 lemons juiced and the grated zest
Preheat the oven to 180C.
Lightly grease a loaf tin
Put the sugars and butter into a stand mixer and beat on medium for 3-4 minutes until combined and pale.
Scrape the sides of the bowl and then add the eggs one at a time, mixing on medium low speed to combine.
Increase the speed of the mixer to medium and beat for a further 5-6 minutes until the mixture is really pale (almost white)
Add in the flour and milk and mix to just combine.
Stir through the lemon juice and zest.
Tip into the pan and bake for 40-45 minutes.
Cool in pan for 10 minutes, before turning onto a wire rack to cool.
Drizzle with a lemon icing; or serve with berry sorbet; or with a dollop of lemon curd