The best butter deserves a recipe that lets it shine. This classic lemon butter cake celebrates Lard Ass Unsalted Cultured Butter, creating a beautifully tender crumb, rich buttery flavour and a bright citrus finish. Finished with a simple lemon syrup, it's equally at home with a cup of tea or served with seasonal berries and a generous dollop of Lard Ass Sour Cream.
INGREDIENTS
225g Lard Ass Unsalted Cultured Butter, softened
1½ cups (330g) caster sugar
4 large eggs
2 tbsp finely grated lemon zest, from approximately 2 lemons
2 tbsp fresh lemon juice
2½ cups (375g) self-raising flour
½ cup (125ml) full cream milk
LEMON SYRUP
⅓ cup (75g) caster sugar
⅓ cup (80ml) fresh lemon juice
TO SERVE
Icing sugar mixture, for dusting
Finely grated lemon zest, to decorate
Seasonal berries
Lard Ass Sour Cream
METHOD
Preheat the oven to 170°C conventional or 150°C fan-forced. Grease and line a 22cm round cake tin.
Beat the Lard Ass Unsalted Cultured Butter and caster sugar for 4–5 minutes, until pale and fluffy. Don't rush this step. Properly creaming the butter creates the cake's light, tender crumb.
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice. The mixture may look slightly split or curdled due to the citrus acid. This is completely normal and will smooth out once the flour is added.
Fold the self-raising flour into the butter mixture in three additions, alternating with the milk and beginning and ending with the flour. Mix only until just combined.
Spoon the batter into the prepared tin and smooth the surface. Bake for 50–60 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean.
Meanwhile, combine the caster sugar and lemon juice for the syrup in a small saucepan. Warm gently over low heat, stirring until the sugar has dissolved. Do not boil.
While the cake is still warm, prick the top all over with a skewer. Slowly spoon the warm syrup over the surface, allowing it to soak in before adding more.
Leave the cake in the tin for 15 minutes before transferring it to a wire rack to cool completely.
Give the cooled cake a light dusting of icing sugar and scatter with a little extra lemon zest. Serve with seasonal berries and a generous dollop of Lard Ass Sour Cream.
