Lemon cake


dsc_0931

Just the kind of laid back cake that packs a punch while dressed most plainly in a sponge batter.

The tartness of lemons balances ever so perfectly with the sweetness of cake that it’s difficult to understand whether its complementing your palette or squeezing in your cheeks.

Even better, it tastes more delicious the next day, if it survives, that is.

The summeriness of lemons does wonders to uplift your spirits and this cake works perfectly as a midday sweet snack filler or lazy dessert. It’s not easy to say ‘no’ to this bronze slab of sour sweet zing, and if you can resist it then you ARE heartless.

 

dsc_0877-copy

there are two stages to this cake. one is the batter and the other is syrup and both idiotically easy.

 

dsc_0879

begin by creaming butter and sugar

 

dsc_0881

once they’re satisfactorily creamed, add vanilla extract

 

dsc_0883

and lemon zest

 

dsc_0884

and eggs

 

dsc_0887

also mix the leavening agents into the flour for an even mix.

 

dsc_0894

add flour to the mix

 

dsc_0896

mix well.

 

dsc_0899

it’ll be a thick thick batter, and a bit of milk will soften its consistency without thinning it.

 

dsc_0901

nice dropping consistency

 

dsc_0902

line a baking tin of choice with baking paper. Scrape the batter in and bake in a preheated oven at 180°C for 40-45 minutes or until a toothpick inserted in comes out clean

 

dsc_0904

while the cake bakes we can get on with the syrup. It’s a simple syrup. With sugar and lemon juice.

 

dsc_0906

add sugar to a pot

 

dsc_0908

and the lemon juice

 

dsc_0909

and let it cook until the sugar begins to melt

 

dsc_0910

here the contents began boiling which meant the sugar was pretty much dissolved.Convey the pot to a cooler place and let it slowly cool. DO NOT be tempted to taste the boiling potion. You’ll come to regret it so.

 

dsc_0914

once the cake is baked and out of the oven, do not wait for it to cool down.

 

dsc_0915

start poking deep holes in it. Use a skewer or a toothpick.

 

dsc_0918

Drizzle lemon syrup all over, so that the top is sodden. Be brave. The cake won’t crumble under all that liquid. In fact it will absorb all the contents.

 

dsc_0923

The surface will be slick with the syrup. Let the cake continue cooling in its tin. If you try to pry it out at this stage it will tend to crumble and break apart.

 

dsc_0929

you might wonder why there’s a difference in picture of the said cake. I’d baked two cakes. The one baked in loaf tin was given away promptly and the one shown above was consumed by this blogger.

 

_________________________________________________________________

Ingredients

For the cake

Butter: 120 g (3/4 cup)

Sugar: 170 g (1.5 cups)

Flour: 170g (1.5 cups)

Eggs: 2

Zest of 1 lemon

Milk: 4 tbsp

Baking powder: 1 tsp

Baking soda: 1/4 tsp

Vanilla extract: 1 tsp

For the lemon syrup

Juice of 2 lemons

80g (3/4 cup) sugar


Recipe instructions: cream together butter and sugar, and add lemon zest, vanilla extract and eggs. Beat them well. Add flour and leavening agents and fold all ingredients to form a batter. Add milk to thin the batter in spoonable consistency and bake in a well greased and paper lined baking tin at 180° for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

While the cake bakes prepare the syrup. Heat gently the sugar and lemon juice until all sugar has dissolved.

Once the cake is baked and out of the oven, prick holes or puncture the top with a toothpick or cake testing skewer to form holes. Pour over the syrup and let the cake rest to absorb the syrup in its pan. Don’t take out the cake until it’s completely cooled.

dsc_1082

Cut into pieces and serve.

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s