Lemon Cake
By Danae Panoutsos
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Edition 14 is the last edition of the 2025-26 academic year. See you next year!
──────────────── Ingredients ────────────────
4 eggs
150g caster sugar
200g self raising/plain flour
1 lemon’s zest
The juice of 1 lemon
½ tsp of baking powder
──────────────── Method ────────────────
Warm the oven to 180C and line a rectangular baking tin with parchment paper.
Separate the 4 egg yolks and whites. Beat the whites with an electric whisk till soft peaks form.
Mix the sugar and the egg yolks and beat with an electric mixer till thick and almost white. Sift the flour and baking powder and add to the mixture of eggs and sugar.
Add the lemon zest and egg whites into the mixture and fold the mixture slowly using a spatula. Add the lemon juice at the end and make sure everything is thoroughly mixed.
Pour the mixture into the lined tin and bake for 30-35 minutes or until a skewer inserted into the cake comes out clean.
Take the cake out of the oven and leave it to cool in the tin for 10-15 min then remove the cake from the tin and leave it to cool down on a wire rack.
Meanwhile, you can also mix 50g of caster sugar and 2-3 tbsp of lemon juice and drizzle over the cake.
Enjoy with a nice cup of tea!
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