• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 12 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Lemon Butter Cake:
  • 175g Anchor Unsalted Butter
  • 175g Caster Sugar
  • 3 Whole Egg, Grade A
  • 175g All Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 75g Anchor UHT Whipping Cream
  • 1 Lemon Zest
  • Lemon Syrup:
  • 150g Water
  • 50g Sugar
  • 30g Lemon Juice


    Lemon Butter Cake:
  1. Preheat oven at 160 °C. Grease the loaf pan by brushing with soft butter or using butter spray.
  2. Melt the Anchor Butter and transfer into a mixing bowl with paddle attachment. Add in sugar and beat at medium speed until smooth and shiny. (not fluffy)
  3. Turn the mixer to low speed, then add in eggs, one at a time.
  4. Sift flour, baking powder and salt together, add into the mixture to mix well.
  5. Lastly, add in Anchor Whipping Cream and lemon zest. Mix well.
  6. Fill the batter in 4X3 inch loaf pan.
  7. Bake for 35 - 40 minutes or until a toothpick inserted in the centre comes out clean.
  8. Remove from oven and leave it for 2 minutes. Unmould the cake and put on a wire rack.
  9. Immediately brush all the side with warm lemon syrup. Allow to cool down.
  10. Lemon Syrup:
  11. In a saucepan, cook water and sugar until boil. Then add in lemon juice. Use when it is warm.

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