The guests at HideAway Haven love this lemon cake made with fresh organic lemons and local grass fed chicken eggs. The cake is so yellow and its deliciously light and fluffy. It was taken from the Thermomix everyday cookbook and tweaked ever so slightly.
250 gm Raw Sugar
Whole organic lemon – cut into 1/4s and seeds removed
170 gm soft butter
4 Shipleys Free Range Eggs
40 grams Yard 86 milk
250g SR Flour (or plain flour with 1 tbsp baking powder)
Pre heat oven to 170 degrees C
Place sugar and lemon into bowl and mill for 15 seconds on speed 9
Add butter and eggs, mix for 20 seconds on speed 5
Add the milk and flour and mix for 40 secs on speed 6
Add baking powder if using and mix through 5 secs on speed 6
Pour cake mix into a greased 20cm round cake tin
Bake for about 45 – 50 mins. When cool sprinkle with icing sugar and decorate with Freshpict Strawberries.
Variation – Use a whole Orange instead of the lemon for an Orange Cake.
If you make this cake, please leave me a comment below, would love to know if you love it as much as our guests to.