This cake is so moist that it could almost be classed as a mud cake, but I’m not sure if there is such a thing as a lemon mud cake 🙂
Citrus fruit is in season here in Perth at the moment and lemons are in plentiful supply. This recipe needs one medium-sized lemon – and there will be some left over to put in your tea if that is what you like.
I love the drizzle icing on this cake, especially with the pretty yellow lemon zest as decoration. If you don’t have a lemon zester in your kitchen then use a fine grater instead but be careful not to grate the bitter white pith which is just below the surface.
Ingredients – serves 8:
- 1 packet plain cake mix (I used vanilla, but a butter or yellow cake mix would be fine)
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/3 cup light sour cream
- 2 eggs
- 1 lemon, washed
- 1/2 cup icing (powdered) sugar
- approx 1 teaspoon milk or water
- Heat your oven to 180C/160C fan forced/350F.
- Lightly coat a 18cm/7 inch spring-form pan with cooking spray or melted butter.
- Cut the lemon in half. Zest one half of the lemon into a medium bowl and add the cake mix. Stir.
- Put the oil, milk, sour cream and eggs into a jug and whisk to combine.
- Add the liquid from the jug to the bowl containing the cake mix. Stir until you have a smooth batter.
- Squeeze the juice from half the lemon into the cake batter and then stir.
- Pour the batter into the prepared pan.
- Bake for about 35 minutes or until golden and a skewer comes out clean when inserted into the middle of the cake.
- Remove from the oven and leave to cool in the pan.
- To make the lemon drizzle icing, put the icing (powdered) sugar into a small bowl, add a small squeeze of lemon juice from the remaining half of the lemon, then gradually add a little milk or water until the icing is the consistency of pouring cream.
- Turn the cooled cake out onto your serving plate and then drizzle the icing over the top.
- Leave the icing to set for a few minutes, then scatter over a little more lemon zest to decorate.
- Serve and enjoy!