Undoubtedly, Lemon Cake is one of the most popular cakes around. So popular it is that in fact, recipes are abundant. It's almost a must have in any baking book. Likewise, there are a lot of variations available and the choices are limitless. Inspite of its popularity though, some people will still either hate it or love it. Since our taste buds were oriented with cakes having a sweet profile, anything that's out of the zone should require a development for liking. Generally, it can be quite subjective. But for me, the melding of sweet & sour notes is something delightful. When baked or combined with other sweet substances, the sourness of lemon becomes subtle and mild. It also provides a distinct juicy character that makes the cake more mouthwatering. This cake can be best served as a dessert to rich and creamy meals. It will definitely break the satiation factor.
What you need:
1 1/2 cups all purpose flour
3/4 cup sugar
3 large eggs
1/2 cup butter, softened
1/3 cup milk
1 1/2 tbsp finely grated lemon zest
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups confectioner's sugar
2 tbsp butter, melted
1/2 cup freshly squeezed lemon juice
How to make:
1. Pre-heat the oven to 180C.
2. Beat the flour, sugar, eggs, butter, milk, lemon zest, baking powder and salt in a large bowl with an electric mixer on low speed until well blended.
3. Increase the mixer speed to medium and beat until pale and thick, around 3-4 minutes. Spoon the batter into an 8 inch non-stick round baking pan. Bake for 40 - 45 mins until a toothpick inserted into the center comes out clean.
4. Cool the cake completely in the pan on a rack.
5. Beat the confectioners' sugar and butter in a medium bowl, adding enough lemon juice to make a spreadable frosting. Adjust the amount of lemon juice if necessary.
6. Spread the cake with the frosting and decorate with fresh slices of lemon on top.