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Refreshing Lemon Cake July 14, 2007

Posted by thelazychef in Cakes.

Smells great! Tastes even better! Mmmm!


I took a long hiatus again!

Well, I’ve currently undergoing my internship at an engineering company and have literally very little energy left when I get home. haha…

But this week, I celebrated my bday 🙂 and decided to bake something nice for my colleagues and friends. It was so good that they finished the share that I saved for my family! And so, to appease my family, as I’m typing this post, there’s another one baking in the oven! (And the whole house smells heavenly now!!!!)

I chanced upon this recipe on KC(by ilovebaking) and decided to give it a go!

What a good choice! The cake was delicious! And the lemon frosting was a great compliment to the moist citrusy cake!

Give it a try when you’re free! Its a relatively simple recipe with great results!

Refreshing Lemon Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
250 grams butter (1 bar)
3/4 cup sugar
3 eggs
grated zest from 1 large lemon
200 ml sour cream

Lemon Glaze:
1/2 cup sifted icing sugar
2 tablespoons melted butter
3 teaspoons lemon juice

1. Preheat oven to 180C. Thoroughly butter and flour a 9-inch bundt pan; tap pan on edge of sink to shake out excess flour.
Set pan aside.
2. Sift flour, baking powder and salt into a medium bowl; set aside.

3. In bowl of an electric mixer, cream butter and sugar at low speed until blended, then beat at medium until mixture is very fluffy (about 6 minutes). Beat in eggs, 1 at a time, scraping down side of bowl after each addition.

4. Add lemon zest and blend. Add flour mixture to creamed mixture alternately with sour cream and scraping down side of bowl after each addition.

5. Pour batter into prepared pan; bake in preheated oven until a wooden pick inserted in center of cake comes out clean (about 50 mins to 1 hour).

Cool in pan 20 minutes. Meanwhile, prepare Lemon Glaze. Turn out cake onto a platter; drizzle evenly with glaze.

thelazychef ‘s notes:
Original recipe calls for 1 cup of sour cream which should be about 250ml of sour cream, but our supermarkets sells only 200ml tubs of sour cream! And so, I took a chance and used 200ml instead. It turned out fine. So if you have 250ml available, you may use 250ml instead.

2. If you love more lemon frosting on top, by all means, make another batch!

3. Original recipe calls for 2 cups of sugar. I REFUSED to use that much sugar because its so sinful! And so, the 1st time I made it, I used slightly less than 1 cup of sugar and still felt that it could have been less sweet (maybe its my low tolerance for sugar!). And so, if you prefer your cake to be sweeter, please adjust accordingly. I used 3/4 cup of sugar for my 2nd cake and when I licked the cake batter(heh… I love licking left-over cake batter! Its a gd preview of the actual cake!), it tasted less sweet than the prev. cake.