Name: Lemon sorbet cake
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 125.00 g butter melted; 250.00 ml sugar; 2.00 eggs; 2.00 lemon juice only; 440.00 ml flour cake; 15.00 ml Baking powder; 85.00 ml milk; 60.00 ml butter; 750.00 ml icing sugar sifted; 1.00 lemon juice; almonds flaked, toasted; lemon and leaves

Recipe Disclaimer

Tap for method

Ingredients (12)

CAKE

125.00 g	butter — melted
250.00 ml	sugar
2.00	eggs
2.00	lemon — juice only
440.00 ml	flour — cake
15.00 ml	Baking powder
85.00 ml	milk

ICING

60.00 ml	butter
750.00 ml	icing sugar — sifted
1.00	lemon juice
	almonds — flaked, toasted
	lemon — and leaves

Tap for ingredients

Method:

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.