This is my first ever lemon cake. There are lots of recipes using lemon zest, but I always skipped that little bit of adding lemon zest. But yesterday while I was killing time at Paragon and hoping to get some atas ingredients, I decided to get lemons. It's time to add some zest into my butter cakes! I bought vanilla pods as well but I don't have the courage to use that yet. Can I just add that Paragon Market Place is so expensive!! Why should I buy flour and sugar there when it costs more? Practically everything costs more! Even the items labeled "manager's choice" are still more expensive than the neighbourhood supermarkets.
Back to the cake! It's just the lemon bundt cake. I decided not to make lemon glaze because one, I'm lazy and two, Husband will not bother to eat the cake with a fruity glaze. I adapted a recipe from the trusty allrecipes.com because I didn't have lemon oil. But I still got a soft, fluffy and lightly citrusy cake! The lemon is just right, not overpowering. I happened to take a bite of the lemon peel and it is refreshing. Not sure if this recipe is husband-approved but it definitely got my vote!
Ingredients
225g unsalted butter
3 cups flour
2 cups sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
4 medium eggs
1 tbsp vanilla essence
Juice of 1 lemon (about 2 tbsp)
Zest of 1 lemon (about 1 tbsp)
- Cream butter and sugar in a large mixing bowl.
- In a separate bowl, combine flour, baking powder and salt.
- Whisk in eggs, one at a time. Incorporate eggs well.
- Add vanilla essence.
- Whisk in a third of the flour mixture and mix well. Add 1/2 cup of milk, then repeat with flour then milk again and ending with flour. Mix well.
- Using a spatula, mix the batter with the lemon juice and lemon peel. Add more if you want a stronger fragrance.
- Bake in a 12 cup bundt tin at 170 deg Celsius for 55 minutes.
- Once baked, let cake cool for about 20 minutes before popping the cake out of the pan.
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