Lemon Cake

scroll down arrow

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

  1. Preheat oven to 160°C. Grease tin and sprinkle with sugar to enable easy removal.
  2. Sift 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 eggs, one at a time, into the mayonnaise mixture and beat well with an electric mixer in between each.
  5. Spread 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 cake is cooled.
  7. Once cooled, generously drizzle with glaze and serve.

Explore Our Recipes

Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.

Mark Best’s KFC Burger with Birch & Waite Whole Egg Mayonnaise
Best Barramundi Burger with Birch & Waite Hollandaise Sauce
Darren Robertson’s Preserved Lemon and Veggie Patch Herb Mayo with Birch & Waite Whole Egg Mayonnaise
Mark Best’s Strawberry Sponge Cake with Birch & Waite Whole Egg Mayonnaise
Tom Walton’s Grilled Greens & Tonnato Sauce
Mark Best’s Curried Eggs with Birch & Waite Whole Egg Mayonnaise
Char Grilled Steak with Handcut Chips and Birch & Waite Classic Béarnaise Sauce
Wagyu Beef and Maple Bacon Burger with Birch & Waite Premium Burger Sauce
Mexican Burrito Bowl with Birch & Waite Smokey Chipotle Mayonnaise
Vegan Okonomiyaki with Birch & Waite Vegan Mayonnaise
Vegan Grazing Platter
Spiced Roast Potato Salad with Birch & Waite Aioli Garlic Mayonnaise
Moroccan Roast Pumpkin with Birch & Waite Green Goddess Dressing
Harissa and Maple Roasted Cauliflower Steaks with Birch & Waite Vegan Aioli Garlic Mayonnaise
Roast Vegetable Tostadas with Birch & Waite Vegan Smokey Chipotle Mayonnaise
Chicken Chickpea Quinoa Power Salad with Birch & Waite Green Goddess Dressing
Chickpea Salad with Birch & Waite Greek Lemon Dressing
Roasted Veggies and Grilled Corn with Birch & Waite Smokey Chipotle Mayonnaise
Poached Eggs on Spinach with Birch & Waite Hollandaise Sauce
Chicken Freekah Salad with Birch & Waite Whole Egg Mayonnaise
Stone Fruit and Haloumi Salad with Birch & Waite Beetroot & Blood Orange Dressing
Lemon Crumbed MSC Snapper and Twice Cooked Potato Wedges with Birch & Waite Tartare Sauce
Vegetarian Pizza with Birch & Waite Italian Truffle Mayonnaise
Poke Bowl with Birch & Waite Japanese Style Dressing
Sweet Toasted Brioche with Crab, Heirloom Tomato and Chive Salad with Birch & Waite Hollandaise Sauce
Ham Hock, Leek and Egg Tartlets with Birch & Waite Hollandaise Sauce
Wagyu Beef Burger with Birch & Waite Aioli Garlic Mayonnaise and Birch & Waite Beetroot Relish
Seared Tuna Salad with Birch & Waite Japanese Style Dressing
Steamed Asparagus and Broccolini with Birch & Waite Hollandaise Sauce
Fritto Misto with Birch & Waite Aioli Garlic Mayonnaise
Porterhouse Steak with Birch & Waite Japanese Style Dressing
Prawn Cocktail Salad with Birch & Waite Creamy Cocktail Seafood Sauce
More Inspiration

Explore Our Range

We've created a wide range of fresh, superior quality products, all made with the finest, fresh, Australian ingredients from our kitchens in Marrickville, Sydney.

Fresh Mayonnaises
Fresh Dressings
Fresh Sauces
Fresh Relishes
Fresh Desserts
See All Products

Contact us

Email: cs@birchandwaite.com.au

Phone: +61 2 8668 8000

Lemon Cake

Ingredients

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

  1. Preheat oven to 160°C. Grease tin and sprinkle with sugar to enable easy removal.
  2. Sift 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 eggs, one at a time, into the mayonnaise mixture and beat well with an electric mixer in between each.
  5. Spread 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 cake is cooled.
  7. Once cooled, generously drizzle with glaze and serve.

© Birch & Waite Foods Pty Ltd 2019