10 May 2013

LaBelle's Simple Lemon Cake


1/2 nutmeg
1 cup of sugar
220g of butter at room temperature
1 and 1/2 cups of self-raising flour
15mls of natural lemon flavouring
1/2 teaspoon bicarbonate of soda (bicarbs)
1 medium lemon (zest and juiced)
5mls of organic vanilla extract
4 large eggs at room temperature
1 tablespoon coconut flakes for sprinkling


Pre-heat oven to 200 degrees/gas 5. Grease your cake tin , then dust with flour and shake off excess but if you are using a silicon one, no need for greasing.

Put the sugar and butter into a bowl, cream together until fluffy or once the colour becomes lighter. You can do the creaming with the a hand mixer, a wooden spoon or food processor. {If you are using a food processor or hand mixer, you can allow to mix for about 8-10 minutes or longer time if using wooden spoon}.

While the sugar and butter are being creamed, sift in dry ingredients into a medium bowl; the flour, bicarbs, and the nutmeg. Set aside

Once the butter and sugar mixture is ready, crack the eggs  and beat in one at a time, mix and then add another. Always ensure that you mix in one direction, for instance clockwise if using a wooden spoon. You can mix for as long as you want, so enough air would go into the mixture.

Then add vanilla extract, lemon flavouring, lemon juice and the zest. Mix properly. Add the dry ingredients in batches into the egg mixture. Fold in until properly blended or completely combined.

Pour your batter into baking tin, put into the oven, reduce to 160 degrees. Bake for 30 - 40 minutes or until golden brown.

Allow to cool for about 10 minutes before removing from the tin. Then sprinkle the coconut flakes!


Labelle's Home Cooked Meals


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