Lemon Diva Cake With Lemon Glaze

Lemon Diva Cake with Lemon Glaze (Eggless Option Included)

Lemon Diva Cake Preparation time: 5 minutes Cooking time: 35 minutes Makes one 8 inch cake or 12 cupcakes Adapted from: Julie's Goodwin's Lemon Diva Cupcake Recipe (Masterchef Recipe) Ingredients: 100 gm of butter (just under 1/2 cup) 185 gm of white sugar (3/4 cup + 1 tbsp) 1 tsp of vanilla extract 2 of eggs (see notes for eggless option) 200 gm of self-raising flour (1.5 cups + 1 tbsp - see notes for substitutes) 1/2 cup of milk 2 tsp of lemon zest How I Made It: 1. Preheat oven to 180°C / 350F. Grease a cake pan with butter or baking spray or line your cupcake tray, whichever you are using. Set aside. 2. Beat butter, sugar, lemon zest, and vanilla extract until pale and it runs like a rubbon when you lift the whisk. Using an electric beater is much quicker and should take you about 3-5 mins. If doing by hand, beat vigorously for about 10 mins.

3. Add the eggs one at a time and beat until combined. Add the flour and milk alternately and stir well after each addition so that no streaks of flour remain. Be gently, you shouldn't overmix at this stage. 3. Pour into the lined or greased cake pan and bake for 25-30 mins (cupcakes will take lesser time) until the top turns a golden brown and a toothpick inserted into the centre of the cake comes out with dry crumbs. 4. 5 mins after removing the cake from the oven, transfer to a wire rack and cool completely before pouring the glaze over it.

Lemon Glaze Recipe As I have mentioned before, I hardly ever follow a standard recipe for frosting since I prefer my frosting light and not too sweet. I add ingredients as I go and stop when I feel it's ready. So, the measurements below are approximate. 1 cup icing sugar (or powdered sugar) 1/4 softened butter 2 tsp lemon juice or lemon zest Beat all the ingredients together until well combined. If too stick, slather it on the cake or add 2 tbsp milk if you want to pour it over. I added milk and poured it over the cooled cake. Notes: - Self-raising flour is flour you get to buy that already has the leavning agents like baking powder and salt added. To make one cup self-raising flour at home, take 1 cup plain flour or maida and add 1 tsp baking powder and 1/2 tsp salt to it. - To make this lemon cake eggless, replace the 2 eggs with 2 tbsp flax seed meal and 6 tbsp warm water beaten well together and set aside for 10 mins until thick. I baked an eggless version when I went to Raks' place for lunch with Jey. The cake turns out a bit more stickier and moist. I had frosted that cake with melted chocolate chips but stuck to the rest of the recipe as it is. - The measurements in cups look a bit funny because I adapted from weight to cups for your ease. I don't like weighing ingredients either (although it's better and more accurate) so I did the conversions before baking. The measurements I have given in brackets is what I used. - This cake keeps well at room temperature for 2 days and in the refrigerator for 5 days. Make sure to store frosted cake in the refrigerator always.

Notes: - Self-raising flour is flour you get to buy that already has the leavning agents like baking powder and salt added. To make one cup self-raising flour at home, take 1 cup plain flour or maida and add 1 tsp baking powder and 1/2 tsp salt to it. - To make this lemon cake eggless, replace the 2 eggs with 2 tbsp flax seed meal and 6 tbsp warm water beaten well together and set aside for 10 mins until thick. I baked an eggless version when I went to Raks' place for lunch with Jey. The cake turns out a bit more stickier and moist. I had frosted that cake with melted chocolate chips but stuck to the rest of the recipe as it is. - The measurements in cups look a bit funny because I adapted from weight to cups for your ease. I don't like weighing ingredients either (although it's better and more accurate) so I did the conversions before baking. The measurements I have given in brackets is what I used.

- This cake keeps well at room temperature for 2 days and in the refrigerator for 5 days. Make sure to store frosted cake in the refrigerator always.