Friday, September 24, 2010

lemon butter cake

recipe from

250g butter
225g castor sugar
4 eggs
Grated rind of 1 lemon
250g self-raising flour, sifted
50ml freshly squeezed orange juice (I used fresh milk)
1 tbsp lemon juice
25g almond nibs (omitted)
1 tsp orange essence (I added)

1. Line and grease the base and sides of a 23cm round cake pan. Preheat oven at 170°C.
2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add grated lemon rind.
3. Fold in sifted flour alternating with the orange and lemon juice. Mix well to combine.
4. Turn batter into prepared pan. Sprinkle almond nibs over and bake for 45-50 minutes or until a skewer inserted in the centre of the cake comes out clean.

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