Lemon Butter Cake

Butter cake is one of my favourite. I can't believe I like cakes so much now cos I used to dislike cake when young until after teenage. During that long period, the only cake I like was pandan chiffon cake, I dun consume any other cake especially creamy cakes like swiss rolls and birthday cakes.

My inlaws like butter cake as well. So far as what I noticed, they can finish butter cake quite fast compare to other cakes.

This lemon butter cake has been in my MUST Baking List since the day I saw it from Nasi Lemak Lover Blog but I have limited time with long baking list so this recipe just waited patiently in my To Bake Folder :p.


When I read the recent post from Sonia on her latest attempt on this cake, I can't control my itchy hands anymore. I went to check stock availability of the ingredients required and so happy to find 2 lemons sitting in the fridge. Thus I went ahead to bake immediately even though it was quite late at night :).

I used the 1st recipe since I had only left with 2 lemons and no poppy seeds as it is prohibited in Spore. Sonia asked me to try again with her 2nd recipe, according to her the taste is even better.


Ingredients : (for 6" cake pan)
125g butter
90g sugar
1 lemon, finely grate the rind
2 eggs
175g self-raising flour
4 tbsp milk

Lemon Glaze :
3 tbsp sugar
1 lemon, extract juice
1 lemon, finely grate the rind

Method :
1. Beat the butter with the sugar until fluffy.
2. Add in the eggs one by one, then add in lemon rind, mixing well.
3. Fold in the flour and milk alteratively, start and end with flour, combine well.
4. Pour the mixture into a greased cake pan.
5. Bake in pre-heated oven at 180C for 40mins.
6. Mix sugar and lemon juice and cook over low heat till sugar dissolved, add in lemon rind, set aside.
7. When cake done, remove cake from the oven and prick all over with a skewer.
8. Pour over the lemon glaze over the hot cake.
9. Ideally to leave cake to set overnight, to have better flavour.

Verdict?
The cake is soft and moist, with the adding of lemon glaze, the taste is special and refreshing. I like the fine lemon rind too, it goes so well when eating with cake with cruchy texture. It is good when eating alone as well, I kept picking up those dropped lemon rind to eat, cruchy with lemony taste but not sour at all. Pls do not be lazy to skip the lemon glaze, this is the main reason that made this cake specially yummy. The cake definately suit my taste well that I ate 2 slices at one go :P.
This is definately a keeper, I will bake again but using the 2nd recipe as what Sonia has suggested.