OK, I confess. I love cake. Like, really really love cake. I also really love baking cakes. Recently I have been trying to make most of the snacks we eat from scratch. I just began to worry about the amount of preservatives we were consuming and also I wanted to keep our food bills as low as possible.
When my lovely friend Melissa Goodsell of One Crafty Mumma shared a recipe for a Never Fail Orange cake on her blog, I just had to try it out. Who doesn't like the sound of something that won't fail. And try it out I did. I think in the first week I might have made 5 (yes, you read that correctly). Some for classes, some to share with family and friends and some to eat all in one day, because seriously, this is the easiest and most delicious cake I have ever made (and eaten).
After making lots of Orange cakes from this recipe, I had a thought to try replacing the orange with lemon. Oh my goodness, it was equally as yummy and equally addictive. So now, when I am hungry or feeling like a piece of cake, I whip one of these together, either Orange or Lemon, and it becomes our snack for the day.
I did happen to make a lemon version of this delicious cake, and thought that Mel might not mind if I share the recipe here - with full disclosure that the recipe came from her. You can read Mel's Blog post here sharing the original Orange cake recipe, and I will share the lemon version here below.
• 90 grams of butter - melted
• 1 cup sugar
• 1 cup Self Raising flour
• 2 eggs
• 1/2 cup milk
• finely grated lemon rind from one good sized lemon (or two smaller lemons)
Put all of the ingredients into a bowl and beat well. Pour into a greased cake tin, lined with baking paper on the bottom (works best for me). Bake in a moderate (180 degrees) oven for 35 - 40 minutes.
• 1 cup icing sugar
• 1 tablespoon butter - melted
• Juice from the lemon(s) - drizzle in (and mix) until you have the correct consistency.
Now, let's see how long this cake lasts in your house. Ours never make it into a second day. I hope you enjoy it and HUGE thanks to Mel for sharing this most delicious recipe. I LOVE it.