Every cake i made has a story behind it. Other than the usual hot selling red velvet, my experiments with new recipes always comes from a request or upon special occassion.
The Lemon Butter Cake was first made upon the other half's request for his raya open house cums housewarming session. Well, for that occassion alone, 5 cakes were made in 1 night! Hard work ya'll, and I aint kidding as I fall sick right after the event. lol.
Featuring from top: brownies, red velvet, blueberry cheesecake, choc moist, and lemon butter!
The recipe came from Martha, and at first i made it with lemon curd filling and egg-whip.
It turned out good, but a lil bit sweet and some improvements will make it awesome.
The egg whip, once whipped, u better use them immediately, otherwise it'll get watery and dry.
Then, I made this recipe for my mom, with dairy whip and shredded coconut. Oh yumss.
Made them into cuppies and birthday cake also!
Sweet innit? I like to call em' my PINK LEMONADE.
Anyway, after few experiments, here is the modified recipe:
1 cup unsalted butter, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
1 1/4 cups sugar
2 large eggs plus 3 large egg yolks
2 tablespoons fresh squeezed lemon juice
*optional: 1 tablespoon lemon cordial (or according to your liking)
(Note: the lemon cordial part is an addition made by me, as I feel like it has a lil more lemony kick compared to the fresh squeezed juice that gives subtle lemon taste to the cake. But its up to u though! oh you can also subsititute with orange cordial to give that citrusy feeling, Go creative!)
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
- Preheat oven to 175 degrees Celcius. Butter two 8 inch cake pans (u can do it with a 9 inch cake pans too but the height will reduce), put it in parchment papers, flour it and tapp out excess flour.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Dont forget to scrape the side off for even mixing!
- With mixer on low, beat in eggs and yolks, one at a time.
- Beat in lemon juice, then lemon cordial.
- Then, alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, around 35-40 minutes. Let cake cool and invert cakes onto a wire rack.
Martha's recipe called for lemon syrup to be brushed on the layers, but I think its too sweet and the cake with the whip is awesome enough.
For the topping:
2 or 3 cups of dairy whipped cream
Few teaspoon of lemon juice or lemon cordial
- Just whip the cream until soft peaks form, then add the lemon juice/cordial to taste. Continue whipping until stiff peaks form. DONE!
Its entirely up to you how you want the cake to be frosted. Be it 3 layers, 4 layers or just 2 layers or scoop them into those lil cuppies. Have fun!
View Martha's Lemon Cake recipe here.