Lemon cake has always been my favourite. Be it steamed or baked. :)
And I noticed that my little princess is starting to like lemon cakes too. It really proves my little girl is growing up with tastebuds for better and greater variety of food. :))
This cake is moist with the fragrant smell from Churn Butter and a sweet and sour taste. Love it!
125g butter - chopped
250g caster sugar
lemon rind of 2 lemons
225g self raising flour
20ml fresh milk
40ml lemon juice
Grease and line bottom of an 7" baking tin.
Preheat oven at 175C.
Whisk butter and sugar till fluffy and pale in colour. ( creaming method )
Add in lemon rind and mix well.
Then, add in eggs one at a time and whisk till smooth and light.
Sieve in self raising flour and fold until well blended.
Add in milk and lemon juice. Mix till well combined.
Pour batter into cake tin and smoothen the top.
Bake for 45 minutes at 175C.
Insert a bamboo skewer at the centre of the cake. Cake is done if skewer comes out clean.
Leave the oven door ajar for 3 minutes before removing the cake out from the oven.
Let cake stand for 10 minutes before turning onto wire rack to cool.
Cut and serve.