Directions
- 1Place a strainer over a bowl.
- 2Add 2 cups of plain flour to the strainer.
- 3Add 1 tsp of baking powder to the flour.
- 4Add 1/2 tsp of baking soda to the flour.
- 5Add 1/4 tsp of salt to the flour.
- 6Sift the dry ingredients into the bowl.
- 7Add 3/4 cup of caster sugar to the bowl.
- 8Mix the dry ingredients with a spoon.
- 9In a separate bowl, add 1/2 cup of buttermilk.
- 10Add 1/2 cup of vegetable oil to the buttermilk.
- 11Add 2 lightly whisked eggs to the mixture.
- 12Add 1/2 tbsp of lemon juice to the mixture.
- 13Add 1 1/2 tbsp of lemon zest to the mixture.
- 14Whisk the wet ingredients until well combined.
- 15Pour the wet mixture into the flour mixture.
- 16Mix the batter with a spatula until smooth.
- 17Pour the batter into a 24 cm square pan lined with parchment paper.
- 18Spread the batter evenly in the pan with a spatula.
- 19For the lemon streusel, add 1 cup of plain flour to a bowl.
- 20Add 2/3 cup of caster sugar to the flour.
- 21Add 1/4 tsp of salt to the sugar and flour.
- 22Add 1 tbsp of lemon zest to the mixture.
- 23Mix the dry streusel ingredients with a fork.
- 24Pour 85 g of melted unsalted butter into the streusel mixture.
- 25Mix the streusel ingredients with a fork until crumbly.
- 26Sprinkle the streusel mixture evenly over the cake batter.
- 27Place the pan in the oven.
- 28Bake at 170 degrees Celsius in a convection oven for 25 minutes.
- 29Remove the cake from the oven and place it on a cooling rack.
- 30For the lemon sugar icing, add 75 g of icing sugar to a bowl.
- 31Add 1 1/2 tbsp of lemon juice to the icing sugar.
- 32Mix the icing until smooth.
- 33Pour the lemon sugar icing into a piping bag.
- 34Drizzle the lemon sugar icing over the baked cake.
- 35Cut the lemon streusel cake into squares.
- 36Serve a slice of lemon streusel cake on a plate.
Ingredients
- 2 cups plain flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.75 cup caster sugar
- 0.5 cup buttermilk
- 0.5 cup vegetable oil
- 2 eggs, lightly whisked
- 0.5 tbsp lemon juice
- 1.5 tbsp lemon zest
- 1 cup plain flour
- 0.66 cup caster sugar
- 0.25 tsp salt
- 1 tbsp lemon zest
- 85 g unsalted butter, melted
- 75 g icing sugar
- 1.5 tbsp lemon juice
Equipment
strainerbowlspoonwhiskspatula24 cm square panovenoven mittscooling rackknifespatulafork
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