Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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.

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.


Most Helpful

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

Sueie July 14, 2002

mmmm this cake was yummy! I made exactly as the recipe stated and it came out perfect. Tastes just like something my gran would make

loveandpeas March 31, 2006

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