
Lemon Cake
A soft, buttery lemon cake with a little cornflour in the batter for a fine, tender crumb. Baked in the Football Mould, it comes out as a dome that is good plain with tea and sturdy enough to carry sugarpaste or icing for a party.
- Total time
- 70 min
- Prep
- 20 min
- Cook
- 50 min
Ingredients
Method
Preheat a fan oven to 170 °C (340 °F).
In the Tupperware Mixing Bowl 3.25 l, whisk together the flour, sugar, baking powder, vanilla sugar and cornflour.
Add the butter, then the lemon zest, then the eggs, and beat briskly into a smooth batter.
Pour the batter into the Tupperware Football Mould set on the cold oven rack and bake for about 50 minutes. Turn the cake out and let it cool completely.







