Lemon Butter Cake
*make 1 loaf tin
(printable recipe)
Ingredients
125g butter (I use 100g butter and 25g margarine)
100g sugar
1 lemon, finely grate the rind
2 large eggs
175g self-raising flour
4tbsp milk
Lemon glaze
3 tbsp sugar
1 lemon, extract juice
1 lemon, finely grate the rind
1. Beat the butter with the sugar until fluffy.
2. Add in the eggs one by one, then add in lemon rind, mixing well.
3. Fold in the flour and milk, combine well.
4. Pour the mixture into a loaf tin lined with greaseproof paper.
5. Bake in pre-heated oven at 180C for 40mins.
6. Mix sugar and lemon juice and cook over low heat till sugar dissolved, add in lemon rind, set aside.
7. When cake done, remove cake from the oven and prick all over with a skewer.
8. Pour over the lemon glaze over the hot cake.
9. Ideally to leave cake to set overnight, to have better flavour.
Happy Baking !!!
I am having a cup of tea now, a slice of your delicious cake would be perfect!
ReplyDeletelooks delish .... nothing beats a good ole' buttercake, huh?
ReplyDeleteI like lemon very much! This is so good with a cup of tea. Will definitely try this. Thanks for sharing!
ReplyDeleteyummy.. lemon is always a great hit..!
ReplyDeleteNice tangy lemon taste in butter cake, nice flavours leh!
ReplyDeleteyummy yummy, i take 1pc for today tea time.
ReplyDelete卖相看起来非常的诱人也！
ReplyDelete食谱带走先。
Butter cakes are still up there with my all time favourites :) The first picture look so golden and delicious.... yum!
ReplyDeleteTea time now, keke...
ReplyDeleteyummmm! love the tangy sourish taste :)
ReplyDeleteOooo...very special! OK, already jotted down, will try this soon..:) Thanks!
ReplyDeleteLovely summery tangy lemon cake! I like!
ReplyDeleteSonia, i baked a butter cake yesterday too.. haha.. but the one i bake is coffee flavour.. will post it up later on..^^
ReplyDeleteLemon flavor would be good contrast over the sweetness of the butter cake. The usual recipe I have uses loads of confectioner's sugar in the glaze...but yours seems just right. :)
ReplyDeleteim more of a fan for light cakes such as chiffon and sponge but how to resist this citrus lemony butter cake !
ReplyDeleteLooks really tangy and moist!
ReplyDeleteI love everything citrusy..it gives the cake a very nice flavor. Sonia, can I come over for tea :)
ReplyDeleteI love all citrous flavours very much.I am sure the lemon cake will be yummmm too.
ReplyDeleteA few pieces of these would be lovely for my teatime. Want my address? (*wink*)!
ReplyDeleteSince you are going to the post office to send nyonya a few pieces of this delicious lemon butter cake, why not pack another few pieces for me? ;-)
ReplyDeleteSonia, I made some chocolate cakes do u want some ? I can pass to u tomorrow
ReplyDeletea slice plz....... :)
ReplyDeletehei, we should have a cup of coffee together one fine day.
Can I a slice for my supper?
ReplyDeletei love cake sonia!!! esp tangy flavour cake like orange or lemon!!!
ReplyDeleteWow! Nice lemon butter cake! ^.^
ReplyDeletemmm yum yum...nom nom..nice! M licking my lips now...looks fab Sonis!
ReplyDeleteMy mom & I can use some lemon butter cake for teatime this weekend! Mind sharing some with us? We heart sweet & tangy, moist and dense butter cake! Yumm!
ReplyDelete3 hungry tummies,yes, you are right, tea will be perfect
ReplyDeleteCeline, tasted not bad lo..
Kitchen corner, quickly try it out.
Swee San, yes.
Pete, ya, very nice flavour.
Sze Sze, you never ending with your tea time, hahaha..
Ching, i guess this recipe is too easy for you, you are a good baker!
Cheryl, thanks for your lovely words.
somewhere in SG, another one like Sze Sze for tea time, hehehe..
ai wei, actually not that sour.
Reese, hope you will like this cake.
Ellie, Thanks.
Rachel, quickly post it, I want to learn.
Bee Bee, ya, actually this cake not too sweet.
Tracie, I prefer lemon in butter cake instead.
Ju, Thanks.
Gertrude, sure, quickly come over, hehehe..
kitchen queen, Thanks for stopping by
Petite, wah, look like everyone also like tea..
Angie, hahaha, will do will do..
Swee San, paiseh lar, I'm planning to bake cheese cake or brownie tomorrow.Thanks anyway.
Jane, yes, we should, contact me when you back to Malaysia ok.
Anncco, for supper? too heavy lar my dear.
Mia, this one easy to do ...give it a try.
Rafael, thanks.
Zurin, Thanks dear.
I love lemons and what a great tea time treat this cake would be.
ReplyDeleteYummy and moist cake....liked the texture u got there...
ReplyDeleteOne of my fav..Your loaf looks perfect.Wish I could grab a piece from you plate..lol..
ReplyDeleteA slice of this with a cup of dark coffee will be perfect for breakfast!
ReplyDeleteMy fav cake..Pass one piece to me dear....
ReplyDeleteI wonder is this is sour??? A bit tangy is fine to me, but not my hubby. Have always wondered about lemon cakes.
ReplyDeleteThe zest of lemon will make this cake taste good !
ReplyDeleteI love lemon flavored cake, yummy!
ReplyDelete我喜欢柠檬的味道
ReplyDelete也喜欢牛油蛋糕。。。
谢谢分享哦！！
wow!! nowdays you're expert in cake baking!! must learn from you sifu one day!
ReplyDeleteI haven't had my breakfast yet, will love a piece with a nice cup of hot tea! Thanks for sharing the recipe.
ReplyDeleteJO,you also like to have this cake with tea huh.
ReplyDeleteVrinda, Thanks.
Gulmohar, try it out, you will like it.
Colin, look like you want this with a coffee, guy has diff taste, hahaha..
Tina, quickly take it.
Wendy, not that sour, only the top.
Bakeling, yes, you are right.
LCOM, Thanks.
imoteo, you are welcome.
Beachlover, I'm not sifu lar.
Cheah, look like all women like to have this cake with tea, hahaha..
HI Sonia,
ReplyDeleteWhat kind of sugar do you use for ur cake ? Can u email me at angie.summerdaes@gmail.com
BTW ur cake looks super yummy i am excited to try out the recipe.
angie
重奶油蛋糕加上柠檬的香气
ReplyDelete很搭。。很清新
I'd like to have a slice with a cup of tea please :)
ReplyDeleteThanks for stopping by to visit.
Angie, just use normal caster sugar.
ReplyDeleteJO, yes, this is very refreshing.
Cyhthia, Thanks for stopping by.
YUM!!! I LOVE lemon cake and this looks so delicious!
ReplyDeleteLooks soft and tangy. will book-mark this for my next bake. Thanks, Sonia for sharing.
ReplyDeletei like lemon cake and so do my inlaws, will find time to bake this, looks yummy
ReplyDeleteHi,
ReplyDeleteUsually my butter cake ended up corse and not fine. May i ask what is the reason? i use hand mixer =p
取走食谱了！Thanks
ReplyDeleteHi Sonia,
ReplyDeleteI just baked the lemon butter cake, it is absolutely delicious. I posted it on my blog. Thanks for the recipe :)
Miss B
Hello Sonia,
ReplyDeleteHere is a pic of my lemon butter cake :)
http://everybodyeatswell.blogspot.com/2010/05/baking-frenzy-lemon-butter-cake.html
Miss B
hi, Sonia,I baked this yesterday, I love the tangy lemony taste in the cake, the winning star is the lemon syrup which made the cake tasted so good.May I ask one question,is the one lemon which we grated for the lemon zest, do we also put in the one lemon juice in the batter as i didnt see in your recipe asking for the lemon juice to mix into the batter, so i leave out the lemon juice and only add in the lemon zest from the one lemon into cake batter. When the cake is baked, then I made lemon syrup from the same lemon and pour into the cake, am I right?Anyway it is a good recipe,my family love it.
ReplyDeleteThanks.
Sem
What frosting should I used if I baked this cake. Lemon Buttercream or whip cream? If I used a 8" cake pan do I need to double the ingredient.
ReplyDeleteThanks
serea
Miss B, Thanks for trying out this recipe.
ReplyDeleteSem, yes, you are right,dont need to add lemon juice into cake batter, lemon juice is for the syrup.
Serena, for my personal opinion, Lemon buttercream would be better, and you need to double the ingredients if you use 8" cake pan.. Maybe you should refer to my Lemon poppy seed cake recipe, I use the 8" cake pan too.
Sonia,
ReplyDeletewhat is the size of your loaf tin?
This comment has been removed by the author.
ReplyDeleteI did this some time back and sorry it took me so long to come by here to thank you personally: http://jottingsoflife.blogspot.com/2010/07/citrusy-lemon-butter-cake.html
ReplyDeleteWe love the zesty tang to this, now as I type on, my hands are getting itchy to make it again, that's how good it was.
Love it...a very nice recipe! Thanks
ReplyDeleteMei
Hi, may I know what is the weight of large eggs you use? And how to substitute self-raising with cake flour? Thanks
ReplyDeleteKK
Hi,
ReplyDeleteMy cake is sitting on the counter-top cooling right now. Letting the flavors soak overnight as suggested for a tea party tomorrow! Can't wait to try.
Gotta question tho' - how to keep the top of the cake from cracking? Tried your butter cake recipe too which was delicious, but the surface of the cake also cracked =( so I served it upside down instead...
Hi, is it possible to use lemon extract instead of lemon juice?
ReplyDeleteHi Sonia,
ReplyDeleteI am going to try this recipe. Just a quick question. Do I have to store the cake in the fridge or can it be left at room temperature overnight?
Pls adv. Thx!
Regards,
Lynn
Lynn , just leave at room temp will do
ReplyDeletea very nice recipe!
ReplyDelete