Saturday, September 17, 2011

Lemon Cake




Ingredients:

125g butter, softened
150g caster sugar
150g self-raising flour
40g almond meal
3 eggs
1/3 cup fresh lemon juice (I used Meyer lemons)
zest of 1 orange
1 tsp vanilla extract

  • Preheat oven to moderate (about 160 degrees C).  Grease a loaf pan; line base with baking paper.
  • Sift flour and almond meal together.  Set aside.
  • Beat butter and sugar with an electric mixer until light and fluffy.
  • Add in eggs, one at a time, beating until just combined between additions. Then add in orange zest and vanilla extract.
  • Fold in flour and almond meal mixture alternately with the lemon juice, beginning and ending with flour mixture.  Stir until just combined.
  • Pour batter into the prepared pan.
  • Bake for about 45 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
  • Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.
Note:

Meyer lemon is believed to be an orange/lemon hybrid, which has rounded, thin-skinned yellow/orange fruit, with sweeter and less acidic juice than most other varieties of lemon.

    5 comments:

    1. Beautiful texture and nice colour. Do you know that I like Lemon Cake too? Definitely I will bookmark this.

      ReplyDelete
    2. The texture looks wonderful.
      Even with so much lemon juice, no baking soda is needed and yet the texture looks so good.

      ReplyDelete
    3. Veronica's Kitchen: I love Lemon Cake too, especially its lovely tangy flavour. Let me know the outcome of your Lemon Cake, ok?

      Wendy: The texture looked better when the cake is cool. I cut it while it was still quite warm. Couldn't wait to see the texture, lol.

      ReplyDelete
    4. I made lemon cake quite often, my sister and mother just love this. Next time I must try with adding almond flour.

      ReplyDelete

    Thank you for visiting my blog. I always love reading your thoughts and comments!

    Related Posts Plugin for WordPress, Blogger...