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Fresh Lemon Cake



Preheat oven to 180 degrees. In a large bowl, cream the butter and continue while adding the honey in a fine stream. Add eggs one at a time, beating well after the addition of each egg. Sift all the dry ingredients and add lemon peel. Add the dry ingredients and the lemon peel to the creamed mixture alternately with the milk, beginning and ending with dry ingredients. Beat after each addition. Fold in the lemon juice. Pour into two greased pans. Bake for 20-25 minutes until done in the centre. When cool, fill and ice as desired.
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