Lemon cake recipe only needs 4 ingredients for 'moist and flavourful' sponge in 10 minutes

This lemon cake from Kirby from the food blog uses less than a handful of ingredients to ensure the cake layers are "soft and moist".

Describing the sweet treat, Kirbie said: "This lemon pound cake is soft, moist and full of lemon flavour. It is easy to make and needs just four ingredients."

The pro has also added a twist to this cake. She explained: "Unlike most cakes, you don't need any butter or oil. The cake is drizzled with a sweet and tart lemon glaze. It is great for brunch or dessert."

This cake uses both lemon juice and lemon zest to give the cake a lemon flavour and fragrance.

Make sure to use both the juice and zest. You will need one to two lemons for this cake.

Ingredients

Three large eggs

303g condensed milk

128g self-raising flour

Two tablespoons of lemon juice and two teaspoons of lemon zest from one lemon

Method

Start by preheating the oven to 163 degrees before lining an eight-by-four-inch loaf tin with grease-proof paper.

To make the cake, add the eggs and condensed milk to a large mixing bowl. Make sure to scrape the sides of the measuring cup with a spatula to get all the condensed milk into the bowl and whisk until the eggs are fully incorporated and the batter is uniform.

Next, add in the flour and whisk until flour is fully incorporated and no lumps of flour remain.

You can whisk the batter with an electric mixer too but if you do, make sure to mix flour in on low speed until just mixed so that you don't over-mix the batter.

After, add in lemon juice and zest and gently stir until they are evenly mixed in. Pour the batter into the prepared pan and bake for about 45 minutes or until the cake is done.

To check if it is ready, insert a toothpick and it should come out mostly clean. When you press against the surface of the cake, it should also bounce back.

Let the cake cool fully in the pan before removing. If adding glaze, wait until the cake is fully cooled before drizzling it on top.

To make the optional lemon glaze, add one cup of icing sugar with one to two tablespoons of lemon juice until the glaze reaches the desired consistency.

Kirby recommends starting with one tablespoon and then gradually adding in the second as needed because it only takes a little liquid for the glaze to become very thin.

If you prefer a less tart glaze you can also just add one tablespoon of lemon juice and then thin out the glaze with water or milk.