Back to Recipe Menu

Lemon sugar cake


  • Preheat oven to 170°-180°C.
  • Using a hand mixer, in a large bowl, cream the butter with 175 gm caster sugar until light and fluffy. Add the eggs, a little at a time, mixing well between each addition.
  • Sift the flour and baking powder into another bowl. Add the lemon zest and milk. Then fold into the butter mixture using a rubber spatula.
  • Lightly oil a springform cake tin and line with a round of baking paper. Pour in the cake mixture and cook in the oven for 30-35 mins, checking if ready with a skewer.
  • When the cake is almost ready, place 5 tbsp caster sugar and the lemon juice in a small pot and bring to the boil. Then, while the cake is still hot, pour over the top.
  • Serve the cake warmish with a little cream on the side.


  • 125 gm softish unsalted butter, cubed
  • 175 gm + 5 tbsp caster sugar
  • 2 large eggs, beaten
  • 175 gm self-raising flour
  • 1 level tspn baking powder
  • grated rind & juice of 1 lemon
  • ½ cup milk
  • cooking oil spray
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm