Lemon butter cake

Name: Lemon butter cake
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Yield: 12 servings
Ingredients: 60 g Reduced fat oil spread; 0.5 cup(s) Caster sugar (110g); 2 tsp Fresh lemon rind finely grated; 2 tsp Vanilla bean extract; 2 medium Egg(s); 110 g No added sugar apple puree; 1.5 cup(s) White self-raising flour (225g); 0.5 cup(s) Skim milk (125ml); 2 tsp Icing sugar for dusting

Points®

Total Time

1 hr 30 min

Prep

20 min

Cook

1 hr

Serves

Difficulty

Moderate

This moist, dense cake can be served for high tea or to wrap up a dinner party that begs for a fruity finish

Ingredients

Reduced fat oil spread

60 g

Caster sugar

½ cup(s), (110g)

Fresh lemon rind

2 tsp, finely grated

Vanilla bean extract

2 tsp

Egg(s)

2 medium

No added sugar apple puree

110 g

White self-raising flour

1½ cup(s), (225g)

Skim milk

½ cup(s), (125ml)

Icing sugar

2 tsp, for dusting

Instructions

Preheat oven to 160°C. Lightly spray a 20cm round cake tin with oil and line base and side with baking paper.
Using electric beaters, beat spread, caster sugar, rind and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in puree, flour and milk alternately.
Spoon mixture into prepared tin and bake for 1 hour or until cooked when tested with a skewer. Cool cake in tin for 10 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.

Notes

2 tasty twists:Madeira cake: Swap lemon rind for finely grated orange rind.Mixed berry butter cake: Add 1 cup (150g) fresh or frozen mixed berries to mixture at end of Step 2.

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Lemon butter cake

Ingredients

Instructions

Notes

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