Serves: 4-6
Prep time: 45 minutes
| Plain Flour | 1 1/2 cups |
| Baking Powder | 1 tsp |
| Bicarbonate Soda | 1/2 tsp |
| Sugar | 1 cup |
| Salt | 1/2 tsp |
| Free Range Eggs | 3 |
| Lemons, Zested | 3 |
| Lemon Juice | 1/2 cup |
| Signature Whole Egg Mayonnaise | 1 cup |
| LEMON GLAZE | |
| Icing Sugar | 1 1/2 cups |
| Lemon Juice | 4 tbsp |
Method
- Preheat oven to 160°C. Grease tin and sprinkle with sugar to enable easy removal.
- Sift flour with the baking powder and baking soda.
- Cream the mayonnaise, sugar and salt with an electric mixer. Add the lemon juice and fold in.
- Add eggs, one at a time, into the mayonnaise mixture and beat well with an electric mixer in between each.
- Spread batter in the prepared tin and bake for 45-50 minutes.
- While the cake is baking, prepare the glaze by whisking the lemon juice and powdered sugar in a bowl and place aside until cake is cooled.
- Once cooled, generously drizzle with glaze and serve.
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