Saturday, April 18, 2015

Lemon Cake

 " is not truly one, but truly two."

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
125 grams butter, softened , plus extra for greasing the tin
1 cup caster sugar
1/2 cup heavy cream
2 tablespoons finely grated zest (2 lemons)
4 medium eggs
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon vanilla extract

1. Preheat the oven to 180C. Grease the baking tin or mould
 with softened butter and dust with flour.
2. Dust flour, baking powder and salt into a large bowl and
3. Beat together butter, sugar, cream and lemon zest in
 another bowl using an electric mixer until pale and creamy.
4. Add the eggs one at a time mixing slowly through.
5. Stir in olive oil, vanilla extract and lemon juice. 
6. Sift in the flour mixture and using a spatula mix until well
7. Bake for 45-50 minutes until a thin skewer inserted into
 the centre of the cake comes out clean
8. Sprinkle with powdered sugar or spread jam over before

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