Our English Learning Area (at school) had a baby shower for a colleague last week so I whipped up this cake. It's called Light and Airy Lemon Cake. It is.
The recipe is below. It came from the newspaper some time last year.
200g caster sugar
180ml oil (I used ricebran because that's what I always use in baking)
200g plain flour (sifted)
1 t baking powder
2 lemons, zest only
Preheat the oven to 175C or 155C if fan-forced.
Prepare a 20 cm cake tin by lining the base and side with baking paper. Cut the side edges wide enough to form a collar of 3 - 5 cm.
Fill the kitchen sink with boiling water and stand a large mixing bowl in it. Add eggs and sugar and beat until pale, thick and tripled in volume. This will take 5 - 7 mins. The result will have the consistency of whipped cream.
Stir in oil before using a large metal spoon to fold in sifted flour, baking powder and lemon zest.
Pour into cake tin and bake for 35 - 40 mins until the cake has risen and begun to pull away from the sides of the tin.
Rest for 10 mins before turning out.
When cool, dust with icing sugar.