This is a lovely, light cake with a soft crumb and a delicate lemon flavour. Did I mention how light it is? These dainty squares make a delicious tea time treat – I would not blame you if you gobbled up a few in one sitting. This cake will also keep well for a couple of days when stored in an airtight container.
So if life gives you lemons… whip up a delicious lemon cake I say!
Edit: In August 2017 I made these on the Expresso Show. You can check out the video by clicking below:
THE LIGHTEST LEMON SQUARES
For the cake:
- 150ml milk
- 80g butter
- 2 large eggs
- 200g castor sugar
- 1 tbsp finely grated lemon rind
- 130g flour
- 1 tsp baking powder
- pinch of salt
- 100g butter
- 250g icing sugar
- 1 tsp finely grated lemon rind
- 1 tbsp lemon juice
- 1 tbsp warm milk
1.) Preheat your oven to 170°C. Grease a 20cm square baking tin and line the base with baking paper.
2.) Place the milk and butter in a small saucepan over a medium heat. Stir until the butter has melted, then set aside.
3.) Whisk the eggs and castor sugar together until pale and thick. Add the lemon rind and the melted butter mixture. Sift in the flour, baking powder and salt and mix to combine.
4.) Pour the batter into your prepared tin and bake for 25-30 minutes or until an inserted skewer comes out clean. Leave to cool completely before removing from the tin.
5.) To make the lemon icing: soften the butter in the mixer / using handheld beaters. Sift in the icing sugar and add the lemon rind and juice. Mix again until you have a thick icing. Add the milk and beat until everything is combined and you have a spreadable icing. (Add additional milk if it is too thick.)
Cupcakes & Couscous 
When do you add the milk and melted butter that you set aside? It seems to be missing from the steps.
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Well spotted! Thank you, I have made the edit. I must remember to check my recipes when I'm not keeping one eye on a toddler… 😉
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I love lemons. What a delicoius and beautiful looking cake!
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Thank you T! I pretty much love lemon anything, I'll have to bake this for you when you're back in town.
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I just finished making these. They're delicious! 🙂 I'll definitely make these again. They taste as just as nice without the icing, which is great too! Next time I'm going to make them as mini muffins 🙂
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Thanks Tammi, so glad you liked them! Good idea about the mini muffins (yum!). It makes my day when I hear from people who have tried my recipes, thanks for taking the time to comment. 🙂
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I have made this twice, but it turned out a flop each time. I did exactly per instructions. The cake just turns out like a damp squib. dense and damp. What am I doing wrong? Is 150 ml milk not too much?
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Hi Zuleiga, I’m so sorry that you haven’t had success with this recipe. I have made it many times and the cake always turns out soft and fluffy.
A few things to consider:
– this is a runny batter but cooks through in the oven
– please make sure that you whisk the eggs and sugar for a few minutes until pale and visibly thickened, you may have under-whisked them
– check that your baking powder is fresh
– use a scale to accurately measure the flour
– once the flour is added do not overmix, whisk until just combined
– use a skewer to ensure that the cake isn’t under-baked
Fingers crossed! x
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