Commercial cakes are usually either cheaper but don’t have the desired flavours we like or expensive, making it unlikely to be bought frequently.
Hence, the best is to try and make your own 🙂 Not to mention, we want cake Now. And because we want cake now, I had only salted butter in the fridge, so I used that and omitted the salt that most recipes call for.
As the name suggests, I like practical recipes since am juggling with so many things to care for. Recently, was looking at having some butter cakes with a strong aromatic lemony citrus tang to equalise the guilt of consuming a butter cake.
And after baking this one, yes you can have it both ways. Of course, this is topped up by a ‘post-cake + coffee chill session jog around the Taman.
- 140g butter (if using unsalted, add 1tsp salt)
- 100g sugar
- 2 eggs
- 1 tsp vanilla essence
- 70ml buttermilk (made with 70ml milk + few drops of lemon juice)
- 20ml lemon juice
- 1 whole lemon rind, grated
- 1 tsp baking powder
- 1/2 tsp soda bicarbonate
- 140g all purpose flour
- Prepare a 6 inches square pan with baking paper.
- Prepare buttermilk by squeezing a few drops of lemon juice to the milk.
- Sift all purpose flour and combine with baking powder and soda bicarbonate as 'dry ingredients'.
- Cream butter with sugar till light and fluffy.
- Add in all the 'wet ingredients', eggs, vanilla essence, buttermilk and lemon juice, stirring each time to combine.
- Add the lemon rind finally.
- Fold in the dry ingredients in three parts, mixing well each time.
- Pour into baking tin and bake for 40 - 45 mins at 170 degrees Celsius.
- Insert a skewer to check and if it comes out clean, it is ready. Enjoy!