Lemon Cake




Whole Egg Mayonnaise
1 1/2 cup plain flour
1 tsp. baking powder
1/2 tsp. bicarbonate soda
1 cup Birch & Waite whole egg mayonnaise
1 cup sugar
1/2 tsp. salt
3 large eggs
zest of 3 lemons
1/2 cup lemon juice
Lemon Glaze:
1 1/2 cups icing sugar
4 tablespoons lemon juice


  1. Preheat your oven to 160 degrees.  Line your baking tin with a spray of spray cooking oil and a sprinkle of sugar to ensure the easy lift.
  2. Sift the flour with the baking powder and baking soda.
  3. Cream the mayonnaise, sugar, and salt with an electric mixer. Add the lemon juice, and fold in.
  4. Add the eggs into the mayonnaise mixture, one egg at a time.  Incorporate the egg into the butter mixture with the electric mixer before adding the next egg.
  5. Spread the batter in the prepared tin and bake for 45-50 minutes.
  6. While the cake is baking, prepare the glaze by whisking the lemon juice and powdered sugar in a bowl and place aside until your cake has cooled.
  7. Once cooled, generously drizzle with the glaze and serve.

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