Julie's Apple & Lemon Cake
May 21, 2016
"A recipe from our Saturday West Australian. Times are estimated. After making this for the DH he said it was nice but did not freeze well (being diabetic not the sort of thing I would eat) but would possible be better as one of those cakes that you eat on the day you bake it or even the following but as he takes cake or something sweet for his smoko at work I need to be able to freeze it though he got through the cake over 3 night shifts (12 hour shift worker)."
- Serving Size: 1 (143.7 g)
- Calories 280.3
- Total Fat - 13.1 g
- Saturated Fat - 7.3 g
- Cholesterol - 131 mg
- Sodium - 175.4 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 1.7 g
- Sugars - 22 g
- Protein - 5.6 g
- Calcium - 72.6 mg
- Iron - 0.9 mg
- Vitamin C - 15.8 mg
- Thiamin - 0 mg
Melt the butter and leave to cool.
Toss the apple slices with the lemon zest and juice.
Break the eggs into a large bowl and add the sugar and beat with either an electric mixer or hand beater until the mix is thick and pale - it will leave a thick trail when the beater is pulled from the mixture.
Sift together the flour and the baking powder and sift half of this mixture over the egg and sugar mix and then fold in very lightly.
Pour in the melted butter and mix that in very lightly until it starts to be combined and then add the rest of the flour and lightly mix that in too.
Add the apple mixture and again fold together lightly and then pour this mixture into a greased and floured 25cm cake tin whose base has been lined with paper.
Bake in a 160C oven until it is firm to the touch, golden brown and starting to come away from the sides of the tin.
Remove from the oven and rest for 2 minutes and then turn out of the tin and invert on to a cake cooler and cool.
Turn the cake back on to a serving plate and serve dusted with icing sugar.
Tips & Variations
No special items needed.