This simple lemon cake recipe from Sally is a go-to crowd-pleaser, perfect for family picnics or summer barbecues. For a seasonal twist that packs quite a punch, try mixing in a punnet of fresh blueberries or raspberries before baking. Sally – hbh collective


  • 125g butter
  • 125g caster sugar
  • 2 large eggs
  • 1tsp vanilla extract
  • 180g self-rising flour
  • A pinch of baking powder
  • Zest and juice of 1 lemon
  • ¼ cup milk, or as needed
  • ¼ cup icing sugar


  1. Grease and line a cake tin or loaf pan. Preheat the oven to 160°C.
  2. Combine flour, baking powder and lemon zest.
  3. In another bowl beat together the butter and caster sugar, then mix in the eggs and vanilla.
  4. Add the flour mixture a little at a time, alternating with portions of the milk until combined.
  5. Bake for 45 minutes, or until a skewer inserted comes out clean.
  6. While baking, make a syrup by combining icing sugar and lemon juice in a pan on low heat.
  7. When the cake comes out of the oven, make several pricks on the top with a fine skewer and pour the syrup over the top. Leave it to cool in the tin for a few minutes and then transfer to a wire rack. Glaze with icing or dust with icing sugar.