New England Larder
Lemon Butter Cake
Ingredients
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½ cup New England Larder Lemon Butter
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200g unsalted butter, at room temperature
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1 cup caster sugar
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1 teaspoon vanilla extract
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1 tablespoon lemon zest, + extra to serve
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4 eggs, at room temperature
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½ cup lemon juice
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½ cup full cream milk + extra for icing
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2 cups all purpose flour, sifted
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2 teaspoon baking powder
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Icing sugar
Method
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Preheat the oven to 160* and grease a standard size bread tin.
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With an electric mixer or stand mixer on a medium speed, beat the butter, sugar, lemon zest and vanilla extract until pale and smooth. Slowly add the eggs one at a time, scraping down the side of the bowl in between until the batter is smooth.
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Add the milk to the batter and mix through then add the lemon juice and Lemon Butter.
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Sift the baking powder and flour into a separate bowl, adding slowly to the mixture on a low speed until combined.
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Place your batter into the cake tin and bake for 50 - 55 minutes or until a knife comes out clean.
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Leave your cake to cool and meanwhile make your icing, starting with 4tbs icing sugar and adding tiny amounts of milk until smooth.
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Finish with remaining lemon rinds and serve with ice-cream or cream.
