Ingredients
Units
Scale
- 1/2 cup plus 1 tablespoon - 125 g butter, softened
- 1 cup sugar
- 2 eggs, room temperature if possible
- 1 tsp vanilla essence
- Grated rind of 1 lemon
- 2 cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1 cup milk
Instructions
- Cream the 125 g butter and 1 cup sugar together until light and fluffy. This is one of the little things that helps keep the cake light.
- Beat in the 2 eggs, one at a time, making sure each egg is mixed in before adding the next. Add the 1 tsp vanilla essence and grated rind of 1 lemon and mix through.
- Sift the 2 cups all-purpose flour, 2 tsp baking powder and pinch of salt together.
- Add the 2 cups all-purpose flour mixture to the butter mixture in portions, alternating with the 1 cup milk. Start and finish with the flour. Don’t overmix once everything is combined.
- The batter should be smooth and fairly soft, but not watery. If your milk measures a generous cup, you may not need every last drop.
- Add it gradually and stop once the batter reaches a thick, smooth dropping consistency. Spoon the batter into a greased loaf tin and smooth the top.
- Bake at 350⁰F (180⁰C) for about 55 to 60 minutes, or until the top is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
- Let the cake cool in the tin for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Texture: Soft, light and buttery, with a gentle lemon flavour.
Notes
Prepared, tried, and tested by Rashida
