Preparation time: 20 minutes; Baking time: 50-60 minutes; Makes: 8.5 inch (22 cm bundt) or  8 inch (20 cm) round or 8½ x 4½ inch (21.5  x 11.5cm)  loaf pan

Ingredients

• 225g (8oz, 2 cups minus 1 tbsp) all purpose flour
• 2 teaspoons baking powder
• 125g (4.5oz, 1 stick + 1 tbsp, 8tbsp) margarine (or unsalted butter) softened
• Zest (rind) from 1 lemon
• 250g (1¼ cup) sugar
• 3 eggs
• 120ml (½ cup) milk 
• 60ml (¼ cup) lemon juice
• 1 tablespoon icing sugar for dusting the cake

Instructions

1. Preheat the oven to 350ºF (180ºC) ten minutes before baking. Liberally grease and flour a 21 cm bundt pan. Sift or whisk the flour and baking powder.
2. Combine all ingredients (except icing sugar) in the bowl of your stand mixer and mix on low speed until everything is combined. Beat on medium speed for 1-1½ minutes until mixture is smooth and pale in colour. Do not over-mix, as soon as everything is smooth and pale, stop.
3. Transfer the  batter into the prepared pan and bake 50 minutes or until a skewer inserted in the  middle comes out clean and the cake is slightly shrunk from the sides. Set aside for 5 minutes before transferring on a cooing rack.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350ºF (180ºC)  for 60 minutes.
• The cake took really long to brown on top so the sides were over–browned. Maybe it should be baked at 375ºF (190ºC) so that it bakes faster and avoids over-browning.

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