Saturday, 3 October 2015
ZESTY LEMON CAKE...one bowl
1 1/2 cups self raising flour
1 cup sugar
finely grated zest of 3 lemons
1/4 cup canola oil
1 cup milk
1 pkt vanilla instant pudding mix
preheat oven to 170 c. grease and flour bundt tin or grease and line bottom of 20 cm. cake tin.
place everything into a bowl, pudding mix last and using an electric mixer, beat till well combined.
pour into tin and bake for 45 minutes or until a skewer comes out clean.
cool in tin then place on wire rack till cold.
2 cups icing sugar
1 tablespoon soft butter
mix the icing sugar and butter together with enough lemon juice to make a spreadable
paste. spread on cake.