Updated: Jun 18
A melt-in-your-mouth cake with a touch of tang
I'm a simple baker. I can't do very fancy stuff, I've never really tried. But there's something to be said about the pleasure of dipping your finger into batter, watching the oven like a television and then finally pulling out your humble masterpiece. (Told you I was simple).
Kris asked for a lemon cake for his birthday. I found a great recipe, made a few modifications and adjustments, and voila!
Butter: 120 gms
Castor sugar: 3/4 cup
Flour: 1.5 cups
Baking powder: 1.5 tsp
Milk: 3/4 cup
Lemon juice: 2 tbsp (I used one lime and one lemon)
Lemon zest: 2 tbsp (use more if you want a more fragrant cake - I used a combination of lime and lemon zest)
Preheat the oven to 175 degrees celsius. Grease a 7 inch cake pan and keep ready.
Beat the butter and sugar till light and creamy.
Beat in the eggs and vanilla. (Pro tip: make sure the eggs are room temperature)
Sift the flour and baking powder and add to the cream mix in batches.
Add the milk, lemon juice and zest to the batter.
Pour the batter into the cake pan.
Bake for 35 minutes.
Let the cake cool before taking it out of the pan.
Dust with powdered sugar or add icing of your choice.