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Category: Sweet Treats , No Fuss Baking

21 9 2020

Our delicious, buttery lemon cake takes no time at all to whip up, and it’s perfect to use up the last of the fruit on your lemon tree! 

Tip: Create a lemon drizzle for your cake by dissolving ½ cup of icing sugar into 2-3 tablespoons of boiling water, then adding the juice of 1 lemon. Spoon the runny topping onto your cake while still hot.  

Tip: This recipe also works in a larger cake tin, just make sure to check it at the 25-minute mark as it will be a thinner cake and take less time to cook. 

Prep time: 10 minutes 

Cook time: 35 minutes  


  • 1 ½ cups Pams Standard Flour 
  • 3 tsp Pams Baking Powder 
  • Juice and zest of 1 Pams Lemon 
  • 180g Pams Butter, softened at room temperature 
  • 1 cup Pams Caster Sugar 
  • Pams Free Range Eggs 


  1. Using an electric mixer, beat the butter for 2 minutes until smooth. Add the sugar and continue to beat until creamy 
  2. Add 1 egg at a time, beating until well combined. Stir through the lemon juice and zest.  
  3. Sift together the flour and baking powder in a separate bowl. Fold the dry ingredients into the wet ingredients until combined, being careful not to overmix.  
  4. Pour the batter into a greased and lined 20cm cake tin, then bake in a preheated oven at 180°C for 35 minutes, or until a skewer comes out clean. 
  5. Leave the cake in the tin until cooled before turning out to serve. 

Makes 8 servings