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Carrot/Lemon Cake

  • Baking
  • 1-2 hours
  • Beginner

Tools and materials required

  • Round cake tins, 8" and 6"
  • Greaseproof paper

Lemon Cake ingredients

  • 350g soft butter
  • 350g golden caster sugar
  • 6 eggs
  • 420g self raising flour
  • 4 lemons zested
  • 100ml lemon juice

Carrot Cake ingredients

  • 250g caster sugar
  • 8fl oz sunflower oil
  • 3 eggs
  • 175g self raising flour
  • 2tsp baking powder
  • 1tsp ground cinnamon
  • ½tsp ground cloves
  • 225g finely grated carrots

Method

Preheat the oven to 135°C/ 140°C Fan/ Gas 1. Double line an 8" round baking tin.

Beat the butter and sugar until pale and fluffy. Whisk the eggs in a jug, then add to the sugar mixture slowly, along with a spoon full of flour to stop it curdling. Fold in the remaining flour with a metal spoon. Gently stir in the lemon zest and juice.

Spoon the mixture into the tin and bake in the centre of the oven for 1 hour and 35 minutes until it is springy to touch and a skewer comes out clean. Leave to cool.

Lemon Cake

Preheat the oven to 170°C/ 170°C Fan/ Gas 3. Double line a 6" round baking tin.

Beat the sugar and oil until light. Whisk the eggs in a separate jug, then gradually add to the mixture until combined. With a metal spoon, stir in the rest of the ingredients.

Spoon into the tin, and bake in the oven for 1 hour and 15 minutes. You may need to lay a sheet of greaseproof over the top at about an hour to stop it from going too dark. When a skewer comes out clean, remove the cake from the oven. Leave to cool.

Carrot Cake