Lemon Cake

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Im not a person who would go nuts for lemon cake. I didnt even think that i liked it. But then i was at this café a couple weeks ago, and a beautiful slice of lemon cake caught my eye. We bought and ate it within seconds. It was nice and firm with a nice royal icing type glaze of powdered sugar and lemon juice. It was simple and classic, and really damn good.

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After eating that cake, i realized that i had never really made a lemon cake before. This is a really easy recipe, with no glazes and no whipping or folding. I wanted a cake that wasn’t overly sweet, so I didn’t do a lemon glaze. This cake has flavors of lemon, butter, good vanilla and texture that was both feathery and firm.

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Once you make this cake, it’ll become the one. The One! (Unless you’re one of those crazy types who can’t ever make the same thing twice. Actually I think I’m kinda like that, hehe!.)

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This cake is great in the morning with coffee, or at tea time and it’s also awfully good after dinner as a dessert. 🙂 Go give this recipe a try.

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Recipe courtesy: Sneh of cook republic.

125g butter, softened
3 eggs
1 1/4 cups caster sugar
1 1/2 cups self raising flour
1/2 cup milk
finely grated rind of 1 lemon
juice of 1 lemon

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( i actually lost the step by step pictures of the instruction, wonder where it went!! Hmm! But the method is soo easy that you would not need the pictures for that)

1. Preheat oven to 180C. Grease and line the base of a deep 20cm cake pan with baking paper.
2. Beat butter, rind and sugar in a bowl until creamy and fluffy. Add eggs one at a time, beating after each addition. Sift flour over the egg mixture. Add juice and beat for a few seconds. Add milk and beat until well combined.

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3. Pour in prepared tin. Tap the tin on the worktop to settle the batter. Bake in preheated oven for approximately 50-60 minutes until golden and cooked through when tested with a skewer.
4. Stand cake for 5 minutes, then turn onto a cake plate or wire rack and cool completely. Sprinkle powdered sugar all over the cake.

 

Lemon Cake
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INGREDIENTS
  1. 125g butter, softened
  2. 3 eggs
  3. 1 1/4 cups caster sugar
  4. 1 1/2 cups self raising flour
  5. 1/2 cup milk
  6. finely grated rind of 1 lemon
  7. juice of 1 lemon
DIRECTIONS
  1. Preheat oven to 180C. Grease and line the base of a deep 20cm cake pan with baking paper.
  2. Beat butter, rind and sugar in a bowl until creamy and fluffy. Add eggs one at a time, beating after each addition. Sift flour over the egg mixture. Add juice and beat for a few seconds. Add milk and beat until well combined.
  3. Pour in prepared tin. Tap the tin on the worktop to settle the batter. Bake in preheated oven for approximately 50-60 minutes until golden and cooked through when tested with a skewer.
  4. Stand cake for 5 minutes, then turn onto a cake plate or wire rack and cool completely. Sprinkle powdered sugar all over the cake.
Notes
  1. ✔️Make sure your cake is completely cooled before adding your powdered sugar.
  2. ✔️This cake will last several days but you may have to add a little more powdered sugar on the top, if you like, each day.
  3. ✔️Do not over mix the batter or else the cake would become hard.
  4. ✔️If you don’t have self raising flour you can make it at home simply by mixing 1 1/2 cup all purpose flour with 2 1/4 tsp baking powder and 3/4 tsp of salt.
Savory&SweetFood http://savoryandsweetfood.com/

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Notes:

✔️Make sure your cake is completely cooled before adding your powdered sugar.
✔️This cake will last several days but you may have to add a little more powdered sugar on the top, if you like, each day.
✔️Do not over mix the batter or else the cake would become hard.
✔️If you don’t have self raising flour you can make it at home simply by mixing 1 1/2 cup all purpose flour with 2 1/4 tsp baking powder and 3/4 tsp of salt.

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I am taking this cake to Justin’s tea time event #3 and of course to Angies 50th fiesta friday which is being cohosted by the wonderful Selma of selmastable and Sue of burgerbird.Wohooo! Two parties, i am gonna have so much fun today! 😀

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95 thoughts on “Lemon Cake

  1. Oh there is nothing better than Lemon cake, Sadia! Yours looking’s amazingly light and refreshing. I am drooling over your photos, as usual! Thanks a million for sharing this with us! 😀

  2. Sadia your photography is absolutely awesome, I know your food is too, but i am so bedazzled how some of you make food photography look so utterly wonderful, it is art isnt it? You seem to know exactly how to dress it up I just don’t have that knack. This cake looks delicious, the kind that is refreshing and wont make you feel sick LOL, I normally go for the ones that make me waddle afterwards that I am so full up.

    Thank you for bringing this to tea time, really lovely and perfect to go with a cuppa!

    Enjoy partying at Fiesta Friday woohoo, Number 50!!!

    Justine xxx

    1. Awww you are soo sweet Justine. Thanks! Actually i love the food styling part more than the cooking and photographing, hehe! But nowadays its kinda difficult for me to do proper styling for my dishes coz of my 3 month old baby. 🙂 i try my best.

        1. Hehe! Actually i had prepared few posts before delivery itself. Nowadays i make the dish day before at night and take pics the next day during day time. Cant do both together.

          1. well that is very sensible, i suppose with cake it looks just as good the next day, with warm foods would be a challenge. Your phtoography is fab though what editing tool do you use? x

          2. Yeah thats true. With warm foods i try to click the same day itself with minimum food styling to finish off work soon. I use the app snapseed for editing. Its really nice.

          3. ah wow so you do it all from your phone or tablet, as snapseed is only an app isn’t it one cant get it on the computer i dont think. It is a great app but wow that is fab you get such great results with it x

  3. Wow Sadia! Love your lemon cake, I do happen to like lemon cake myself as it is not too sweet, light and airy, and that’s exactly what yours portrays. Your photos are spectacular, just love how you style it and put it all together, a bit of the purple flowers thrown in brings it all together. Well done (again)!

  4. I love lemon in lots of things and cake is definitely one of them. I am not a huge sweet tooth so the citrus is a great way for me to enjoy sweeter things that work to my palette a bit better. The photographs are beautiful and it sounds a nice easy cake to make as well.

    1. Thanks Caroline! I am a big time sweet tooth but not a fan of citrus taste much, but i loved the citrus and sweet combination in this cake. Im sure you will like it too. 🙂

  5. Hi Sadia and welcome to the 50th Fiesta Friday!! Your photography is simply stunning, my Lovely and I am so pleased that you are now a convert to lemon cake – it really is a wonderful thing! Your cake does look really moist and light – you have done a great job! How is the little one? Happy Fiesta Friday x

  6. Absolutely true, Sadia! I can see myself nibbling away at this work of art for breakfast, lunch, after lunch, before tea, after tea … and before I got to bed. I might even get up in the middle of the night for another slice 😉
    Beautiful pictures!

  7. Hi Sadia,
    I baked this cake last night… The simplicity of the recipe was what attracted me towards this recipe… As this was my first lemon cake I was really skeptical about the result… But like your other recipes, this too turned out to be super yummy and everyone at my place loved this cake and the lemony flavor … Thank you so much 🙂

    1. Awww thanks for making the cake from my blog for such a special occasion. And your cake looks really nice. I will try with the frosting like how you did some time. 🙂

    2. Yeah and another thing, i didn’t attend your tea time party last two weeks because i hadn’t made any tea time recipe. I will be posting a dish fit for tea time next friday. I will attend your event then for sure. Cant wait. 😀

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