Easy lemon butter cake with thick cream and kiwi fruit
220g soft butter
180g castor sugar
3 eggs
200g self-raising flour
90g plain flour
1/4 cup lemon juice300ml thickened cream, softly whipped
4-5 kiwi fruit, peeled, cut into1cm slices, then into quarters
Pre-heat oven to 180C. Beat butter and sugar in an electric mixer until light and fluffy.
Add eggs, one at a time, beatingwell after each addition. Stir in combined sifted flours and lemon juice. Spoon mixture into a greased and paperlined round 22-centimetre cake tin, smooth the top and bake for 45-55 minutes or until cooked when tested with a cake skewer.
Cool, spread with thick creamand top with kiwi fruit.
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