I’ve been experimenting with food processor cake recipes lately while I’m sans mixer. And this is one of the best food processor cake recipes I’ve found.
A basic cake batter of butter, milk, eggs, flour and sugar is flavored with the zest from 2 lemons. That’s it. No vanilla, no lemon juice – just the zest for flavor.
And everything is just popped in the food processor at once and whizzed until combined.
The cake is light and moist with a really good texture and crumb (some food processor cakes fail on this front). The lemon zest gives a great lemon flavor that’s distinct but not overwhelming.
Perfect to whip up for a last minute afternoon tea.
As I said – an easy lemon cake. Easy-Peasy-Lemon-Squeezy.
And here’s a little trivia for you. Did you know that the expression, “Easy-Peasy-Lemon-Squeezy” comes from a 1970s British TV commercial for a lemon scented dish-washing detergent?
But back to the cake – you can add a lemon syrup or icing to the cooled cake if you wish. But it is quite delectable all by itself or dusted with a little icing sugar.
I challenge you to find an easier lemon cake recipe. Let me know if you do.
For more great lemon cakes, take a look at this list of 10 of the best lemon cake recipes.
- 125g butter
- 175g caster sugar
- 175g self raising flour, sifted
- 1 tsp baking powder
- 2 large eggs
- Zest of 2 lemons
- 65ml milk
- Step 1 - Preheat Oven 180 degrees C. Grease and line a medium sized loaf pan.
- Step 2 - Place all cake ingredients into your food processor and whiz until smooth.
- Step 3 - Pour cake mixture into the loaf pan. Smooth top of batter with wet knife.
- Step 4 - Bake for 45-50 minutes.
- Step 5 - Use a skewer/toothpick/small knife to test if the cake is done.
- Step 6 - Allow to cool for 10 minutes in pan and then turn onto a wire rack to cool completely.