Recipe: Lemon Cake

Posted by vivien | Recipe | Wednesday 4 July 2012 9:33 pm
9,034 Total Views

Recipe taken from nava-k. Made some modification as below

– Used 200g block of Emborg butter instead of 1 cup of butter(240g). I would not use Emborg butter anymore as this lemon cake turns out very milky although not added any milk, the only form of dairy is from butter

– Used 160 sugar instead of 225g

– should have used 3 large egg instead of 3 medium sized egg as the batter turn out looking quick thick

– used 2 tsp baking powder(following advice from Food52 of 1 cup flour to 1 tsp baking powder) instead of 1.5 tsp

flour(sifted), eggs, lemon juice, lemon rind, butter, sugar


beat butter and sugar till fluffy


add eggs one at a time and beat till fluffy


batter is quite thick as i used medium eggs instead of big ones




bottom up


Overall, i find the texture grainy and too milky taste, won’t make it again.


No Comments

No comments yet.

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.

Designed by | Powered by Wordpress | Header image by Sandra Khoo @ sandorasan