So I made a cake a couple of weeks ago, that I have been meaning to put up cause it is the only thing i have made in the last few weeks worth photographing. Seriously, being poor sucks! [Thought I should probably blame my lack of posting on my general lazy-ness…]
Aside from that, this cake was deeeeeelish. We were supposed to make a lemon syrup to go with it but halfway through that process we decided to change it into an icing… and ended up making way too much icing. [eek, dont make that mistake, no one wants to eat a ton of icing by itself no matter how much they say they do!]
This recipe is from the Edmonds’ cookbook, which is super useful and there are so many frikkin recipes. why have i not noticed this before?!
150g butter, softened
1 tsp vanilla essence
3/4 cups sugar
1 1/2 cups plain flour
3 tsp baking powder
3/4 cup milk
1 tsp grated Lemon rind
1 tsp lemon juice
3 tablespoons lemon juice
1 tablespoon butter
[ignore the white sugar, we used that for the syrup before we got frustrated with it. hahaha]
Preheat oven to 180 C, prepare cake tin.
Cream butter, vanilla and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition
Sift flour and baking powder together, and fold into the mixture.
Add lemon juice, lemon rind, and enough milk to form a “soft dropping consistency” – according to the book. So basically just consistent enough to be poured.
Pour into prepared tin, bake for approximately 35-40 minutes, or when it springs when touched.
In the meantime make the icing. Combine butter, hot water and lemon juice. [Remember, we started off making syrup, then got frustrated with it, so thats what we used instead of lemon juice. but it works just as well with juice.] Add enough icing sugar to make a consistency that you want.
Enjoy it, friends!