Mum’s been making this easy and delicious 200 gram cake since my twin sisters (AKA the twinnie bubbies) were born over 23 years ago. Using only 4 ingredients – Mum loved it because she was able to make it whilst carrying one of the girls in the baby carrier strapped to her chest with the other one balancing on her hip. Talk about multitasking at it’s best.
Made with ingredients that are usually in the house already – butter, sugar, eggs and flour, it can be mixed by hand in a mixing bowl meaning there’s very little washing up to do, there’s no complicated steps involved and you don’t need to own a fancy mix master.
It’s a great recipe to have up your sleeve as it’s so easy to remember – you can do it with your eyes closed! It’s also a great one for little kids to master and the large amount of butter in the mixture means that it keeps well in an airtight container for days (if it lasts that long that is).
I also like how you don’t need to wait for the cake to cool down and you’re off the hook when it comes to making icing. Instead, mix a little sugar and lemon juice together to form a glaze and simply drizzle it over the hot cake. It’s the ultimate tea cake – perfect to make when friends pop round for morning tea.
So take a leaf out of Meemar’s book and give this recipe a try. It’s simple, no-fuss, home cooking at it’s best. And more points go to those mixing with one hand whilst juggling a bub with the other.
I don’t know how she did it. Talk about a supermum!
mum’s 200 gram cake
200 grams of butter, softened to room temperature
200 grams of castor sugar
4 x eggs
200 grams of self raising flour
lemon glaze
1 x teaspoon of castor sugar
The juice of half a lemon
- Preheat the oven to 170℃ and grease and line a small round cake tin.
- In a mixing bowl, cream the butter and sugar together either using a wooden spoon or fork. (You can also use a stand mixer or hand held mixer if you prefer).
- Crack the eggs in and mix to combine.
- Fold the flour through.
- Scrape the mixture in to the prepared pan and bake for approximately 35 minutes or until a cake skewer comes out clean. Turn out on to a wire rack.
- Mix the sugar and lemon juice together before drizzling over the hot cake.
Enjoy!
If you make this cake please leave your comments below. xx
lo's kitchen 
This is my favourite!! It also freezes really well and I love microwaving it again before serving so it’s warm.
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Oh what a great idea to give it a zap to wake it up a bit!
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Thanks for the shout out Lo 😊 However, I think supermums are the ones that can cook like you do 👏👏
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Haha thanks Mum
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A friend pulled this out of the oven when I arrived at her place this morning-can’t wait to try it myself. It was delicious and looks really easy!
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Lucky you!
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Lovely recipe Lo but I think I did something wrong. It came out of the oven beautifully but when I poured the lemon mixture over the hot cake it sank in the middle and became a bit of a sticky mess! Its now dropping bits of delicious hot sticky cake through the wire rack onto a plate but the outsides look fine. Will pretend I made it in a ring tin! Maybe next time wait til it cools quite a bit before putting on the lemon mix?
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Oh no! Haha that sounds like a disaster! I’ll blame my mum will I? Hahahaha
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I make this so often, I can do it in my sleep. Maybe the oven was too hot Chris?
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