lemon Archives

Berry recipes

Home-made chocolate hazelnut spread and raspberry jam on toast

5 minutes

Afternoon tea

Raspberry jam-filled vanilla star biscuits

10 minutes

Salad recipes

Chicken schnitzel salad with creamy jalapeño dressing

20 minutes

Aliums

Greens, pancetta and smoked almond salad with garlic aïoli

15 minutes

Mexican recipes

Green fast ‘n fresh quesadillas with chilli-and-mint dipping sauce

15 minutes

Dressing recipes

Bone marrow on toast

30 minutes

Hot-milk sponge cake with lemon cream-cheese icing

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

12 free-range eggs
850 g caster sugar
640 g cake flour
3 T baking powder
1 t fine salt
3 T lemon zest
3 T lime zest
3 cups milk
375 g butter
1 T vanilla paste

For the icing:

125 g unsalted butter, softened
225 g Woolworths plain medium-fat cream cheese
300 g icing sugar, sifted
1 lemon, zested and juiced

Method

Preheat the oven to 180°C and grease the cake tins. We used numbers but you can use 3 x 30 cm round cake tins instead.
2 Cream the eggs and sugar until light and fluffy.

Sift the flour, baking powder and salt together. Fold the flour mixture and lemon and lime zest into the egg mixture.

Heat the milk, butter and vanilla paste until the butter has just melted.

Stir the milk mixture into the batter until smooth.

Pour the batter into the tins and bake for 25–30 minutes. Allow the cakes cool on a wire rack before icing.

To make the icing, beat the butter and cream cheese until smooth in an electric mixer. Gradually add the icing sugar until well incorporated. Stir in the lemon juice and zest. Spread or pipe the icing onto the cooled cakes as desired.

Cook's note: We used Russian piping nozzles to create the roses on this cake. Find them at baking stores.

Browse more cake recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Pork banger and naan pizza

Banana bread French toast

Home-made chocolate hazelnut spread and raspberry jam on toast

Raspberry jam-filled vanilla star biscuits

Chicken schnitzel salad with creamy jalapeño dressing

Greens, pancetta and smoked almond salad with garlic aïoli

Green fast ‘n fresh quesadillas with chilli-and-mint dipping sauce

Mint pesto

Avocado pesto pasta

Bone marrow on toast

Tequila-and-strawberry rosé punch

Hot-milk sponge cake with lemon cream-cheese icing

Hot-milk sponge cake with lemon cream-cheese icing

Ingredients

Method