• 1 3/4 cups Self-raising flour
  • 1 cup castor sugar
  • 1 tsp Lemon rind
  • 2 tbsp lemon juice
  • 120g margarine/ butter
  • 185 ml fresh milk
  • 1 tsp lemon essence
  • 2 large eggs
  • 3/4 tsp baking powder
  • pinch of salt
This has got to be THE easiest and quickest cake I’ve made yet! As the name suggests, you just put in the ingredients all at once, give a quick mix and chuck put gently it into the oven and you’re done! It’s that simple. Works great when you’re feeling “super-tired” as my little girls would say. Okay let’s get to it.

Quick Instructions

  1. Preheat oven to 160 degrees Celsius/ 310 degrees Fahrenheit/ Gas Mark 4. Get your ingredients ready. These are Self-raising flour (1 3/4 cups), castor sugar (1 cup), lemon rind (1 tsp), lemon juice (2 tbsp), margarine/butter (120g), milk (185ml), lemon essence (1 tsp), eggs (2 large eggs), baking powder (3/4 tsp) and salt (pinch of salt). Sift the flour together with the salt and baking powder into your mixing bowl. Add the rest of the ingredients in any order you wish 🙂 . Mix until everything is well combined.
  2. When batter is ready, grease and line your loaf tin with grease-proof paper. Put your batter into the tin and bake for at least 45 minutes or until skewer comes out clean. And your lemon cake is ready. Allow to cool before you apply any icing (if you’re planning on doing so). Here I used fresh cream frosting (follow this link to learn how to make fresh cream cream frosting) and sprinkled some extra lemon rind on top.


Pictorial Detailed Instructions

Step 1

Preheat oven to 160 degrees Celsius/ 310 degrees Fahrenheit/ Gas Mark 4. Get your ingredients ready (a). These are Self-raising flour, castor sugar, lemon rind, lemon juice, margarine/butter, milk, lemon essence, eggs, baking powder and salt. Sift the flour together with the salt and baking powder into your mixing bowl (b). Add the rest of the ingredients in any order you wish 🙂 (c). Mix until everything is well combined (d).

 

Step 2

When batter is ready (a), grease and line your loaf tin with grease-proof paper (b). Put your batter into the tin and bake for at least 45 minutes or until skewer comes out clean (c). And your lemon cake is ready (d). Allow to cool before you apply any icing (if you’re planning on doing so). Here I used fresh cream frosting and sprinkled some extra lemon rind on top.

 

All at once Lemon cake

All at once Lemon cake

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 Now this one is pretty simple right? I bet you can even do it with your eyes closed 😀 . Why don’t you go ahead and try it out, I’d love to hear from you how you found it. Sign-up here for our mailing list so you never miss any of my new recipes.  I send out an email each time there is a new recipe published here on the blog. You are also welcome to leave me a comment below. Thanks!

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