Lemon sorbet cake

Recipe from: 9/18/1997 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • CAKE
  • 125
    g
    butter, melted
  • 250
    ml
    sugar
  • 2
    eggs
  • 2
    medium lemons, juice
  • 440
    ml
    cake flour
  • 15
    ml
    baking powder
  • 85
    ml
    milk
  • ICING
  • 60
    ml
    butter
  • 750
    ml
    icing sugar, sifted
  • 1
    lemon, juice
  • toasted almond flakes
  • lemon slices and leaves (optional)
 

Method

40-45 minutes
 
Preheat the oven to 180 ºC (350ºF) and spray a 20 cm cake tin with non-stick spray or grease with butter or margarine. Whisk together the melted butter and sugar. Beat in the eggs, then add the lemon juice. Sift the cake flour and baking powder, add to the egg mixture, and mix through. Add the milk and mix. Turn the batter into the prepared tin and bake for 40 to 45 minutes until done. Cool completely in the cake tin before turning out. Beat the butter until soft, add small quantities of the icing sugar, beating well, and then add the juice. Chill until needed. Divide the cake into two layers and sandwich them together with the icing. Decorate with toasted almond flakes and lemon slices and leaves.
 

Read more on: bake  |  fruit
 

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