Lemoney-lemon cake

The Lemoney-lemon Cake

Crap...lemoney lemon...i wonder if there's such word. Hehe.

OKay....here i go with my baking utensils...all set to bake my first ever lemon cake. ON first thought, i hesitated a while to bake this cake because :
1. This recipe calls for sour cream (after searching high and low in the fridge, i do not have sour cream)
2. This is supposed to be a sour but not too sour, sweet but not too sweet, kind of cake...
3. The lemon glazing...ah ha...i dun usually make glazing for my cakes but i supposed this lemoney lemon cake will definitely taste better with the glazing.

After minutes of indecisive moments, i finally decided to give it a try...fingers crossed, hopefully the cake will not turn out bad (as this cake is supposed to be given to my relatives who came from Singapore for a short holiday).

Ngek Ngek Ngek... all you peeps and folks, this cake is a blaster! The texture is right, the taste is right, everything is just right, despite the absence of the sour cream.

Ingredients

• 1 block of butter


• 3/4 cups of sugar


• 3 eggs


• 2 cups of self raising flour, sifted


• 1 teaspoon of salt


• grated zest of a lemon


• 1/2 cup of sour cream (I substituted the sour cream with half cup of low fat milk and juice of half a lemon)

Glazing : Mix slightly less than half cup of icing sugar with 3 tbsp of melted butter and 2 tsp of lemon juice

Methods

1. Preheat the oven at 180 DC.


2. Cream butter and sugar in a mixing bowl till light and fluffy.


3. Add in eggs to the butter mixture, one at a time, beating well after each addition.


4. Add in sifted flour and salt to the mixture and continue mixing for 1 minute.


5. Scrap down the sides of mixing bowl with a spatula, add in grated zest of lemon and pour in the sour cream.


6. Continue mixing for another minute.


7. Pour the mixture into the lined baking pan. Smooth the surface with a spatula before baking the cake in the preheated oven for 40 minutes or until a skewer comes out clean after being insert in the cake.


8. Leave the cake to cool on a wire rack overnight.


9. Next morning, prepare the glazing and spread them generously on the cake before chilling the cake in the fridge for 15 minutes.