Lemon Cake with a lemon sherbet topping.

Racquel Sweeney


Well what can I say about this zesty tangy cake .. Perfect with a cup of tea or coffee .. And the sherbet topping will rock your taste buds .. enjoy .


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15 Min
40 Min


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  • 6 oz
    caster sugar
  • 4 oz
  • 2
  • 6 oz
    self raising flour (sieved)
  • 1/2 tsp
    baking soda (bicarbonate)
  • 4 Tbsp
  • 2
    grated rind of lemons

  • 1 Tbsp
  • 1
    juice of a lemon
  • 3 Tbsp
    confectioners' sugar (icing sugar)
  • 1/2 tsp
    for dusting on top of cake

How to Make Lemon Cake with a lemon sherbet topping.


  1. Pre-heat the over to 180c/350f. prepare a round 8inch loose bottom tin or you may use a loaf tin . Grease sides of tin and cut out parchment paper for the bottom of tin.
  2. In a large bowl cream butter and sugar together with a electric mixer ,until light and fluffy.
    Add to that the eggs and milk , with a little flour to start with and mix in . Add the remaining flour blending well , then add the lemon rind and blending together with the batter.
  3. Pour the mixture into the prepared cake tin . Bake in the oven for 40 minutes, you want your cake to be a golden brown colour and risen well.
  4. Whilst the cake is in the oven , make the topping by warming the lemon juice and sugar in a pan over a medium heat . Until the sugar has dissolved stirring constantly, let the syrup cool down. Once the syrup has cooled add to that the confectionary (icing) sugar and mix to a smooth paste .
  5. Once the cake is done , set aside to cool completely. Then drizzle over the cooled cake the intense lemon sherbet topping which is simply fabulous . For decoration sieve over the top a wee bit of icing sugar ..

Printable Recipe Card

About Lemon Cake with a lemon sherbet topping.

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Irish
Dietary Needs: Vegetarian, Low Sodium, Soy Free
Other Tags: Quick & Easy, For Kids
Hashtags: #sponge, #zesty, #lemoney

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