Lemon Cake

READY IN: 1hr 5mins
Recipe by Chrissyo

I found this zesty cake recipe while staying at a Deer Farm Bed and Breakfast outside Kempsey in New South Wales, Australia September 2001. Margaret, the owner of the deer farm said that she acquired the recipe from a local Kempsey lady by the name of Estelle who was 80 years young. Estelle had brought the recipe from England to Australia during World War II.

Top Review by Sueie

A little dry, maybe I over cooked it. Nevertheless, it was still tasty and and there were no left overs.

Ingredients Nutrition


  1. Cream together the butter and sugar.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Stir in flour and milk alternately.
  4. Pour cake batter into a prepared standard size cake tin.
  5. Bake for approximately 45 minutes at 180°C.
  6. Take the cake out of the oven and pour the warm lemon syrup over the cake while it is still hot.
  7. Allow the cake to cool on a wire rack.
  8. Small amount of granulated sugar can be sprinkled over the cake for decoration and crunch.
  9. Note: Lemon syrup is made from the juice of one lemon and 1/2 cup sugar, which has been heated on the cook top until the sugar has only just dissolved.

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