LEMONS! Love it or hate it!
But I love it in this cake. I came across this recipe some time ago in one of our local newspapers. I have been wanting to try it out but couldn't find an excuse to bake. I have this problem of having nobody to eat the cakes. Sigh! I cannot simply keep on baking and eating every morsel myself - I'll become a balloon!!!! ( I still have half of the lychee butter cake in the fridge!)
Well, today being Mothers' Day, is the very excuse to bake myself a cake. And so I did!
The cake turned out well and soft. The lemon syrup drizzled over the whole cake moisten it and gave it a sweet tangy taste that I felt I could just finished the whole cake myself. It wasn't 'rich' or 'cloying'. It would go well with a scoop of ice-cream. Dessert anyone?
Recipe for Lemon Cake
200g caster sugar
3 large eggs
150g plain flour
1 teaspoon baking powder
30g ground almond
Juice of 1 lemon
Zest of 1 lemon ( 2 lemons would be more 'lemony' )
For the Lemon Syrup:
Juice of 2 lemons
1. Cream butter and sugar till pale and creamy.
2. Beat in one egg at a time.
3. Add in the zest, almond and juice. Mix well.
4. Lastly, mix in the sifted flour and baking powder. The mixture should be thick and creamy.
5. Bake in a lined and greased 10-inch (26cm) round tin at pre-heated oven 160 deg C for 30 to 35 minutes or when skewer inserted comes out clean.
6. While the cake is baking, prepare the lemon syrup by mixing the sugar and the juice over a low heat just to warm it. Remove from stove and stir till the sugar has dissolved.
7. When the cake is done, prick small holes on cake top and then pour all the syrup over it.
( I used a soft brush to dab on the syrup so that it is evenly spread.)