2 ¼ cup all-purpose flour
2 ¼ tsp baking powder
4 eggs, at room temperature
2 cups castor sugar
1 tsp vanilla essence
2 tbsp + 2 tsp lemon juice
2 tbsp + 2 tsp lemon zest
141 grms butter
1 ¼ cups Milk
75grms castor sugar
Juice of 2 lemons
PROCEDURE FOR CAKE
Pre-heat the oven at 155C. Grease baking tin properly with baking stray or oil. Line the tin with butter paper for clean bottom and sides .
In a large bowl combine all-purpose flour and baking powder and keep aside.
Beat eggs on low speed until fluffy and yellow pale in colour.
Slowly incorporate castor sugar.
Increase to medium speed. Stir in vanilla essence, lemon juice and zest.
Beat slowly. Fold in dry ingredients till combined.
In a sauce pan heat milk until very hot and butter is just melted.
Pour into egg batter and mix till just combined.
PROCEDURE FOR LEMON DRIZZLE
Boil water, sugar and lemon juice together for 10 minutes, then remove from heat and set aside.
Drizzle on to the cake after the cake is cooled.
You can adjust the quantity of lemon juice as you want
If adding lemon juice then normally vanilla essence is not required but if you want you can add.