IMPRECIPE: One-Bowl Lemon Squash Cake

Although cakes are fun to make (and even more fun to eat!), the long-winded preparation and washing up is always a drag.

Enter IMPRECIPES – easy recipes designed to impress!

Each week, our food experts Barbara Northwood and Amy Sinclair will show you how to create show-stopping dishes using minimal ingredients and easy tricks.

This week it’s a One-bowl Lemon Squash Cake – light and sharp, this cake is perfect. Make it for morning tea and sit back and relax with a cup of tea.

Even better, with just one bowl to use, there’s no mounds of washing up!

One-bowl lemon squash cake. *(Credit: New Idea Food.)*

Ingredients

1 ¾ cups self-raising flour

½ cup desiccated coconut

2/3 cup caster sugar

2 teaspoons finely grated lemon rind

125g unsalted butter, melted

2 eggs

1 cup lemon squash soft drink

½ cup sour cream

Extra 2 tablespoons desiccated coconut

FROSTING

75g unsalted butter, chopped, at room temperature

2 tablespoons lemon curd

1½ cups icing sugar mixture

2 tablespoons lemon juice

Method

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Combine flour, coconut, sugar, rind, butter, eggs, lemon squash and sour cream in a large bowl of an electric mixer. Beat on a low speed until just combined.
Increase speed to medium to high. Beat for a further 1 to 2 minutes, or until thick and smooth, scaping down side of bowl. Pour into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 30 minutes or until light golden and firm to touch. Remove. Cool in pan for 20 minutes. Turn out onto a wire rack to cool completely.
To make frosting, beat butter and curd in a small bowl of an electric mixer until pale and creamy. Beat in sugar and juice, in two batches. Continue beating until fluffy.
Spread frosting over top of cake. Sprinkle with extra coconut. Cut into pieces.

TIP! Frosted cake can be made up to three days ahead. Store in an airtight container.