Ingredients
Equipment
Method
- In a mixing bowl, combine baking powder and flour. Set aside.
- Melt the butter in a separate bowl. Add eggs and sugar, and beat until light and fluffy.
- Gradually add the flour mixture to the wet mixture, beating continuously. If the batter is too thick, add milk to reach the desired consistency.
- Grease the cake tray thoroughly to prevent sticking. Pour the batter into the tray and spread evenly.
- Place the tray in a microwave oven preheated to 200°C and bake for 10 minutes.
- While the cake bakes, mix caster sugar with lemon juice until well combined. Set aside.
- Once baked, remove the cake from the oven and let it cool completely. Prick the surface of the cooled cake with a fork.
- Pour the lemon syrup evenly over the pricked cake, allowing it to soak in. Return to the oven for an additional 2 minutes.
- Let the cake cool completely in the refrigerator. Decorate with fresh lemon rings before serving.
Nutrition
Notes
For best results, use fresh lemons for juice and zest. Store covered; the cake tastes better the next day as flavors meld.
