Lemon Cake
Nardi • 1 June 2020
Lemon Cake
Ingredients:
1 2/3 cup all-purpose flour 213g
1 cup granulated sugar 200g
2 tbsp lemon zest zest of two lemons
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter 170g, melted
2 eggs room temperature
1/2 cup sour cream 120mL, room temperature
1/4 cup whole milk 60mL, warm
1/4 cup lemon juice 60mL
Sugar Powder, Lemon Sliced & Mint Leaf for Garnish!
Instructions:
1. Preheat oven to 375F. Line the cake ring (15cm) with papers bake inside the ring.
2. Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow In colour.
3. Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside. (Dry Stuff)
4. Add the eggs, milk, melted butter, lemon juice, sour cream, and sugar to a medium bowl and whisk together. Everything should be room temperature, but If things clump up after mixing then just microwave the bowl for 30 seconds and mix once more. (Wet Stuff)
5. Add the wet to the dry mixture and mix until just combined. Fill cake ring about ¾ (2cm from the ring lips) the way up. Bake for 5 min at 180C then reduce temperature to 170C and bake another 10-12 or until the springy to the touch.
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