A Slice of Sunshine: My Go-To Lemon Cake
Hey everyone, Fiona (or should I say, your friendly neighbourhood Pantry Alchemist) here!
Today, I'm sharing a recipe that's close to my heart - a simple and fluffy lemon cake. It’s perfect for Mother’s Day this Sunday.
You know those days when you crave something comforting, something bright, something that tastes like a warm hug? This cake is that something. It's my absolute favourite for a lazy afternoon tea, a quick dessert, or, you know, when you just need a little sunshine in your life.
What I love most about this recipe (besides the fact that it tastes like a dream) is how easy it is. We're talking minimal fuss, maximum flavour. And the result? A moist, delicate cake that's bursting with lemony goodness. You can even make it a day ahead, and it's still divine.
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| Classic Lemon Cake |
The Players (Ingredients):
1 medium egg (the whole shebang)
2 egg yolks (for extra richness)
2 tsp lemon zest (don't skimp on this, it's where the magic happens)
1/8 cup fresh lemon juice (for that zing!)
2 tsp baking powder (our rising agent)
1 1/4 cup plain flour (the base of our fluffy cloud)
1 cup granulated sugar (sweetness and light)
1/2 cup whole milk (moisture, baby)
1/2 cup unsalted butter, melted (the secret to tenderness)
Optional: Icing sugar, for dusting, edible flowers
To serve: Fresh raspberries & homemade orange sauce (or good-quality lemon curd)
The Alchemy (Instructions):
Get everything in the bowl: Preheat your oven to 190°C (fan 170°C).
Combine: In a large bowl, combine all the ingredients (except the icing sugar, raspberries, and orange sauce/lemon curd). Mix until just combined.
Bake: Pour the batter into a greased and lined cake tin. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
Cool and dust: Let the cake cool slightly in the tin before transferring it to a wire rack to cool completely. Dust with icing sugar before serving.
Serve: Serve slices of this lemony goodness with fresh raspberries and a generous dollop of homemade orange sauce (or your favourite lemon curd).
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| A Slice of Sunshine |
*** A Few Notes from Your Pantry Alchemist:
I'm making a couple of these cakes today because my mother-in-law is coming over, and I want to send her home with a little something special. Hope she likes it!
This cake is fantastic with other fruits, too – try blueberries, strawberries, or even a mixed berry compote.
Enjoy this little slice of sunshine!
Happy Mother’s Day!
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