I feel like it’s sometimes hard to get it right when it comes to lemon cakes. I love a good lemon cake but I don’t enjoy being hit with a sharp taste of acidity. Sometimes it almost feels like you’re betting whether this one would go pleasantly or another overly sour one. Alternatively, you may also get one that’s too sweet or even a taste of bitterness as the baker attempts to cover up or compensate the acidity. It’s easy to find lemon cakes but I guess not as easy to find one that hits the right spots.
It took a few test and trials but I think I’ve got one perfect lemon cake recipe here. At least it’s a winner among friends and colleagues so there’s a guaranteed popularity with this one. I feel the winning points of the cake are how delicate the flavours get and how extraordinarily light the texture is. The cake carries a zesty touch with a non-overpowering taste of lemon. Then there’s an extra tang from the lemon-y sugary top to tease your palates. It would make the perfect afternoon bite as it’s not going to be overpowering. The texture should come out delightfully light as well, making it the perfect pair with a cuppa.
For the cake:
- 113g Butter
- 110g Sugar
- 133g Plain Flour, sieved
- 1 teaspoon Baking Powder
- 2 Eggs
- 2 tablespoons Milk
- zest of 1 Lemon
- 80g Sugar
- juice of 1 Lemon
How to make
- Pre-heat oven to 180C.
- Cream together butter and sugar until smooth.
- Beat in eggs and stir in flour & baking powder. Mix thoroughly until a smooth batter is formed.
- Mix in the milk and fold in the lemon zest.
- Pour into baking tin and bake for 35-40 minutes until golden and risen.
- Set the cake aside to let cool. In the meantime, make the topping by mixing together the sugar and lemon juice.
- Spread over the top of cake and let it set.