Lemon butter cake
6
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
This moist, dense cake can be served for high tea or to wrap up a dinner party that begs for a fruity finish
Ingredients
Reduced fat oil spread
60 g
Caster sugar
½ cup(s), (110g)
Fresh lemon rind
2 tsp, finely grated
Vanilla bean extract
2 tsp
Egg(s)
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
Instructions
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.
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