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.

**Get up to 60% off*!**

Lemon butter cake

Ingredients

Instructions

Notes

You might like

Sarah’s banana loaf

Anna’s 90 second mug muffin breakfast

Sarah’s date muffins

Sarah's apple and cinnamon breakfast loaf

Anna's salted caramel, coconut bliss balls

Banana bread muffins

You might like

Sarah’s banana loaf

Anna’s 90 second mug muffin breakfast

Sarah’s date muffins

Get up to 60% off*