[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Photo of Lemon butter cake by WW

Lemon butter cake

Total Time
1 hr 30 min
20 min
1 hr
This moist, dense cake can be served for high tea or to wrap up a dinner party that begs for a fruity finish


Reduced fat oil spread

60 g

Caster sugar

½ cup(s), (110g)

Fresh lemon rind

2 tsp, finely grated

Vanilla bean extract

2 tsp


2 medium

No added sugar apple puree

110 g

White self-raising flour

1½ cup(s), (225g)

Skim milk

½ cup(s), (125ml)

Icing sugar

2 tsp, for dusting


  1. Preheat oven to 160°C. Lightly spray a 20cm round cake tin with oil and line base and side with baking paper.
  2. Using electric beaters, beat spread, caster sugar, rind and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in puree, flour and milk alternately.
  3. Spoon mixture into prepared tin and bake for 1 hour or until cooked when tested with a skewer. Cool cake in tin for 10 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.


2 tasty twists:Madeira cake: Swap lemon rind for finely grated orange rind.Mixed berry butter cake: Add 1 cup (150g) fresh or frozen mixed berries to mixture at end of Step 2.