Lemony Butter Cake
Butter cake is the most popular cake in our household, and it is surprisingly easy to make. I read the origins of this cake from joyofbaking.com, and it says that this cake is known as pound cake, due to the fact that all the ingredients used to make this cake weighed one pound. Since I have some lemons, I zested the lemon peel and squeeze the juice to add to the cake, turning the traditional butter cake into lemony butter cake.
These are the ingredients:
250g all purpose flour
250g butter
225g confectioner’s sugar
250g eggs
3-5 tablespoons lemon juice
zest of lemon
Cream the butter and sugar until light and fluffy. In the meantime, grease the tin pan and warm up the oven. When the butter is light and fluffy, fold in the eggs. Add in the flour thereafter, and a splash of milk.
Pour the batter into the greased tin pan, and bake in the oven for 200-220 degree C for 45 minutes to an hour.
Take your cake out of the oven and enjoy a slice of your freshly baked butter cake with your favourite afternoon tea!
