This recipe has been in my baking list for some time and I finally managed to bake it. The recipe was adapted from Cuisine Paradise with some modification. This recipe works and the cake is deliciously moist. I love how the smell of butter fills my kitchen when I am baking this.
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Yields: 1 loaf
245g all-purposed flour
1 ½ tsp baking powder
175g unsalted butter, room temperature
130g caster Sugar (Original recipe uses 200g)
3 eggs (big)
3 tbsp lemon juice (Original recipe uses juice of 1 whole lemon)
Zest of 1 lemon
Pinch of salt
4 tbsp plain yogurt
Utensil: 9 X 4 X 3 inches (23 X 10 X 7.5 cm) loaf tin
- Preheat oven to 180°C. Line a loaf tin with baking paper.
- Sift flour and baking powder and set aside.
- Using a stand mixer with paddle attachment, cream butter and caster sugar medium-high speed until pale and fluffy (approximately 3 to 4 minutes). Add in the pinch of salt in the middle of beating.
- Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl to make sure all are well beaten.
- Fold in sifted flour mixture in 3 batches.
- Next add in lemon zest, juice, salt, yogurt and fold thoroughly till combined.
- Pour the batter into the prepared loaf tin. Place few slices of lemon on top as decoration if you wish.
- Bake at 180C for about 35 to 40 minutes or when skewer insert in the centre and come out clean.
- Remove cake from the oven and allow to cool in the pan for 10 minutes.
- Transfer cake to rack and cool completely before cutting it.
I used only 1 teaspoon of baking powder and my cake did not rise very high. I should have use 1 ½ teaspoon next baking.