Now I must emphasize that I am no baker and I have never ever baked a cake, save for brownie-ready-mixes. And those rock-hard cookies that I've baked have mostly ended up in the bin, after the first one went into the mouth. *bleah*
So whether you are better or worse when it comes to baking, and you so happen to crave for a lemon butter cake, then try this recipe! It's not too sweet and is really both fluffy and moist when fresh from the oven. Here goes.
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Ingredients:
185g unsalted butter
240g castor sugar
35g corn flour
2 tsp lemon juice
180g self raising flour, sifted
60ml full cream milk
1/2 tsp grated lemon rind
4 eggs
1 tsp lemon essence
Method:
1. Put all ingredients (I'm not sure if the sequence matters but I put in all the dry ingredients first, before adding the wet ones) into a mixing bowl, and beat at low speed for 1 min until well combined.
2. Then beat at medium high speed (I used number 3 on my mixer where the highest is 5) for 3 minutes.
3. Pour batter into a lined baking tin (I didn't line mine though) and bake in a preheated oven at 180 degrees Celsius for 40 mins or until cooked (toothpick comes out clean).
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That's it!
Well, my cake was a little too dark at the top for my liking, so I might adjust the baking time to about 30 mins the next time. Just watch the oven from 25 minutes on... cos different ovens do heat differently. .. I think... :P
Fresh and hot from the oven
Eh, auntie, I think your cake is a little burnt on top.
Say ahhhh.....
Not bad not bad
This cake keeps well in the fridge too. Just let it thaw a little before tucking in. :)
Have fun baking and do let me know how it turns out for you eh?
:)
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