Zesty Lemon Cake

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So I’m alone at work and it’s almost time to get home. I suddenly crave for something sweet and something tangy. Figured I could bake something myself since it’s been God knows how long since I’ve fallen off the baking wagon. Hopped on to my favorite baking recipes’ website, Joy of Baking. Lemon Bars came to mind but, but I let it pass. Next best thing, Lemon Cake; a spongy, buttery, tangy and delicious lemon cake. Fills your home with a zesty lemony aroma, you can’t help but feel lifted instantly.

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Ingredients:

2 cups flour

1 cup butter at room temperature

1 cup powdered sugar

¼ cup lemon juice

4 eggs

1 tsp vanilla

Zest of 2 lemons

1 tsp baking powder

¼ tsp salt (if you're using salted butter, then omit the extra salt here)
Method:

First whisk the butter and sugar till light and fluffy. Use a balloon whisk for this or an electric whisk to make life easy. 

Now add the eggs, one at a time, whisking continuously. 

Add the zest, lemon juice and vanilla at this point. 

Tip in the flour, salt and baking powder and bring together all ingredients to form a thick batter. 

Pour it into a 9 inch greased baking tin, or a non-stick one like I did. 

Bake in a pre-heated oven at 180C for 30 minutes or till done (do the toothpick test). 

Let it cool completely before slicing it up.

For a sugar glaze, simply add 1 tbsp of lemon juice to 1 cup of icing sugar, add more lemon juice or water to make it runnier and pour it over the cake.

For a cream cheese frosting, add 3 tbsp powdered sugar to 1/2 cup cream cheese and whisk till fluffy. Add a dash of fresh cream to loosen it up. Frost on cake.

Summer on a plate is what this is.
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