This is a classic cake. Easy, delicious and absolutely fool-proof. The cake itself is moist and beautiful, the icing; tangy and sweet. Perfect for a special occasion....or any occasion really. I make this regularly and it never ever fails.
Ingredients;
1 2/3 cups self raising flour
1/2 tsp baking powder
1 pinch salt
125 grams butter
250 grams caster sugar
80 mls oil (I use canola)
1 tsp vanilla
zest and juice of 1 lemon
3 eggs
125mls milk
1 tsp brown vinegar
Icing;
2 cups icing sugar
100grams butter
zest and juice of 1 lemon
Preheat the oven to 170C, line and grease a round cake pan and line with baking paper. Combine flour, baking powder and salt in a large bowl. In a measuring cup pour in your milk and add the teaspoon of vinegar, you want the milk to go sour, which creates a similar effect to buttermilk. In a separate bowl mix together oil, butter, sugar, vanilla and zest until the mixture is thick, pale and creamy. Add eggs to the butter mix one at a time ensuring you incorporate each one fully before adding the next. Add half the flour mixture and sour milk and beat until combined, scrape the bowl and then add the rest of the flour mixture. Beat until all incorporated. Pour your batter into the prepared pan and bake for 45 minutes or until a skewer inserted in the middle comes out clean. Cool completely before icing.
For the icing, sift the icing sugar into a bowl. Add butter, lemon zest and juice and beat with electric beaters until creamy. Spread liberally over the top of the cake.
