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.
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.
Beautiful texture and nice colour. Do you know that I like Lemon Cake too? Definitely I will bookmark this.
ReplyDeleteThe texture looks wonderful.
ReplyDeleteEven with so much lemon juice, no baking soda is needed and yet the texture looks so good.
Veronica's Kitchen: I love Lemon Cake too, especially its lovely tangy flavour. Let me know the outcome of your Lemon Cake, ok?
ReplyDeleteWendy: 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.
I made lemon cake quite often, my sister and mother just love this. Next time I must try with adding almond flour.
ReplyDeletelooks really soft and fluffy!
ReplyDelete