I haven’t blogged in absolutely ages… and I am not saying I’m back, I just wanted to share this amazing recipe with my family and friends. What easier way to spread the good news than to write it in my blog – that way I have easy access to this recipe as well whenever I need it!

I had this random craving for Lemon Cake one day, so I looked through my collection of cookbooks on the shelves and got the Margaret Fulton’s Encyclopedia of Food and Cookery book out. Sure enough, there is a recipe for a Lemon Tea Loaf! So I combined this recipe with a very simple Butterfrost Icing recipe and voila… yumminess! Enjoy 🙂

P/S: A few people have also asked me for the Brownie Cake recipe hubby and I recently used to make Micah’s birthday cake. I will post that very soon, stay tuned!

1 1/2 cups plain flour

1 cup caster sugar

1 tsp baking powder

1/4 tsp salt

125g butter

2 eggs, beaten

1/2 cup milk

Grated rind 1 lemon

Juice 1 lemon

1/4 cup caster sugar

Sift flour, sugar, baking powder and salt into a bowl. Rub in butter using fingertips. Mix beaten eggs and milk, stir into flour mixture, then fold in lemon rind. Pour into a greased and base-lined 21 x 15cm tin. Bake in a preheated moderate oven 180C for 30 minutes or until a skewer inserted in centre comes out clean.

To make lemon syrup, mix lemon juice and sugar together. When cake is cooked and still hot, pour over the top. Allow to cool in tin.

1 cup butter, softened

3 1/2 icing mixture

1 tsp milk

1 tsp vanilla essence

Pinch of salt

Beat butter and icing mixture together. Add milk, vanilla essence and salt. Beat further until well blended and smooth.

When cake is fully cooled, spread butterfrost icing on top of cake and serve.