Lemon Cake Recipe With Tutorial

Hey bakers and cake lovers❤ First of all, I'm not a professional baker haha obviously! *.^ 

But I had fallen in love with baking after I attended to a workshop class. 

Probably because I'm a food lover, and definitely having a sweet-tooth that makes me crave for dessert most of the time too!

What's better than having your homemade cakes? It's way healthier! 

Because you could cut down the sugar, and even customize your preferred ingredients. 

And trust me, you won't be craving for the cakes outside after you have done your first homemade cake! 

You could get shocked by looking at the ingredients while preparing. For those who bake certainly know what I'm saying haha.

So can you imagine the cakes outside, using the ingredients that you don't know. And by judging them, the sugar amount could be too much in order to make it strong in flavor!

That's why I always prefer home-baked cakes. And I just wanna share with all of you about my all-time favorites which is Lemon Cake!

Yes, lemon cake might sound strange to you, but just try to do it and probably you'll fall in love with its unique taste and freshness *chuckles*.

Okay, let's get started!

#First, prepare the ingredients and tools

#Recipe for 8inch pan

Unsalted Butter           110g  

   Caster Sugar             175g

                             Egg             2no Grade A 

Superfine flour            190g

                 Baking Soda            1/4 tea spoon

                               Salt            1/4 tea spoon

       Milk(UHT)          120g

                                  Lemon Juice          1/4no quater the lemon

Lemon Zest(skin)     1no

 1# Getting the lemon zest is the first thing I do every time, 

because it consumes more of your time and of course, you need patience! *.^

You know what, 

I always get tension and just want to make everything fast in real life.

So I just like the process of doing it slow and calm as if it improves my patience for awhile ahah!

There's no way that you can make it fast, so you just gotta use a knife to remove the zest without cutting the white skin. 

Remember, we only need the yellow skin, or else your lemon cake will turn out bitter! :D

After removing the skin, then chop them into thinner and smaller pieces. 

                           
You might find it a little hard while chopping it, but this is the time to train your patience. HAHAH

Actually, there's a tool that can help you to remove the zest from the lemon finely.

But I found that the zest turned out too fine that you wouldn't feel it when eating it. 

Well, it's better to use a knife to cut off the lemon skin and chop them into pieces for a better mouthful experience.

#2  I use Tatura Unsalted butter. 

 A choice of butter is important to achieve a nice buttery taste of your cake too!

So this is recommended.

Remember to take out your butter 15minutes before from the fridge.

Cut them into square pieces, and make sure the butter not overly soft or hard.

Take note that if anything cold in your baking, your cake will not be well-baked. 

We want everything in room temperature as well as the eggs! (take it out 1hour before).

 #3 I am using farmhouse UHT full cream milk this time. 

Good day UHT milk is recommended if you would like to have a stronger milk taste for your cake! 

#4 Next, don't forget to sift your flour and also the baking soda!

#5 Then, add in the salt together with the dry ingredients (flour and baking soda).

#6 Place your parchment paper fitting the base accordingly.

So let's do the last check on the ingredients! Make sure each of them is well measured. 

These are the only ingredients we need. Don't you think it's quite easy? 

hehe nothing complicated. Simple is delicious!

Preheat your oven for 15minutes at 170degree celsius

Let's do this

#1 Beat the butter and sugar for 5minutes until it turns pale & thick. Use a timer for accuracy! 

This is how it looks like after 5minutes of beating. 

#2 Pour the eggs gradually, while beating it for 3mins on a medium speed (if you're using a machine)

Then it will become very watery like this. 

#3 Then now, add in half of your dry ingredients (flour, baking soda and salt), and beat them until 80% mixed. Just make sure they're all combined then you can move to the next step! ^.*

#4 Pour the milk, and mix it until it becomes lemon milk shake.

#5 Immediately, put in the lemon juice and zest like the picture below.

#6 The last step! Put the remaining flour and beat it for 1min (not more than that).

We're done yay! 

Told you right it's really easy to make this. And the steps are simple and straightforward.

Okay so it's all ready to bake now!♡

This is the time I always look forward to hehe.. 

Putting it into the pre-heated oven!

And wait for 30-40mins (depends on your oven)

You can use a toothpick to test it after 30mins whether it is well-baked. 

(The toothpick is used to insert into the cake and pull out clean so to consider it's baked well. It shouldn't stick with any cake crumbs.

You will smell it heavenly great from opening the oven *slurp*.

But pls hold your saliva, let it cool for 30 mins or else the cake will not be perfectly tasted ahaha

The best timing of having the cake is actually after 8hours or the next day!

Oh ya, it can only last for 3days without putting it into the fridge.

 Because everything is so fresh and we want to maintain the freshness under room temperature.

Make sure storing it into a A-type container.

What's next?

 Make the frosting and decorate your cake with fruits!

Well, unfortunately I don't have the exact recipe for you to do the frosting.

So here is what I found online and I divided the ingredients into half, because half is more than enough to prevent it overly sweetened. 

FOR THE LEMON CREAM CHEESE FROSTING:

8 ounces cream cheese, softened

• 1 stick (8 tablespoons or 4 ounces) unsalted butter, softened
• 2 3/4 cups powdered sugar, sifted
• 2 tablespoons freshly squeezed lemon juice, divided (from about 1/2 a large lemon)
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt

I'm using this cream cheese from Australia. You can get it from Baked with Yen.

Apparently, I always buy the baking ingredients there too because it's a one-stop for everything you need.

Guess what? This frosting tastes so good! 

I just couldn't wait to frost it on my lemon cake yum yum

Taaa-daaa! this could literally be your birthday cake HAHA

Just kidding lol it's too simple to be a fancy cake.

But maybe it can be your tea-time cravings!♡

That's it for today guys♥♥ 

I hope you get a better understanding of baking and be sure to make use of this recipe for your next baking experience!

I'm sorry if you find that my tutorial is not easy to understand as this is my first time blogging about it.

Please let me know if I've missed anything and I would like improve in my future blogpost. 

Thank you for reading and hope to see you on my next blog! (: