Lemon Cake

Ingredients

• 250 g butter
• 250 g cane sugar
• 4 eggs
• Salt
• 500 g flour
• 1 packet baking powder
• 2 untreated lemons (zest and juice)
• 150 ml milk
• butter (for the pan)
• flour (for the pan)
• 150 g powdered sugar (from cane sugar)
• 2 tbsp milk
• candied lemon slices (or other citrus such as lime, orange, lemon)

Instructions

1. 1.

   Preheat oven to 180°C fan or 160°C gas level 2-3.

2. 2.

   Beat butter with sugar until fluffy, gradually fold in eggs and a pinch of salt. Mix flour with baking powder and lemon zest, then alternately fold into the batter with milk. Finally stir in lemon juice.

3. 3.

   Pour batter into a greased and floured springform pan, spread evenly, and bake for about 1 hour. Test with a skewer and cover the cake with buttered parchment to prevent over‑browning.

4. 4.

   Remove from oven, cool, release from pan onto a wire rack until fully cooled. Whisk powdered sugar with milk until smooth. Drizzle glaze over cake, top with candied citrus slices, let dry, then cut into pieces for serving.