Lemon Cake Bars

Lemon Cake Bar

Too many cakes, too little time. I needed something to take to a friend’s house for an informal morning meeting and my first thought is always chocolate cake. I thought that might be a bit heavy for first thing on a summery morning so decided to go with a fresh and tangy lemon cake with a crunchy sugar topping instead. Not to mention that for some reason lemon cake seems far more sophisticated and  businesslike than chocolate cake. Chocolate cake is far less serious.

It’s a really easy recipe. This quantity makes a relatively small cake but can easily be scaled up. I used an 8″x7″ tin but a 7″x7″ would work just as well and give a slightly deeper cake.

Ingredients – cake

115g butter

115g caster sugar

2 eggs

1 tbspn milk

150g SR flour

Grated rind of one large lemon

Method: Grease and line your cake tin. Set the oven to 180°C. Cream the butter and sugar until pale. Mix in the eggs one at a time, then the lemon rind and milk. Fold in the flour. Turn into the tin and cook for aproximately 20-25 minutes or until firm to the touch. Turn out on to a cooling rack.

While the cake is cooling mix the topping:

Ingredients – topping

Juice of one large lemon

40g granulated sugar

Method: mix the sugar and lemon juice and spread over the top of the cake while it is still warm. The liquid will soak in and the sugar will create a crunchy topping when it cools. Cut in to bars.


Categories: Baking, Cakes, Desserts, Recipes

Tags: , , , , , ,

3 replies

  1. I love your dishes. They are so beautiful!

  2. Love the look of these, not sure penny hill park tea will live up to your cake standards. Sx

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