LEMON DRIZZLE TRAVEL CAKE


guneet cake 32
19944463_2003855153181785_988614268456667147_o

INGREDIENTS

CAKE

  1. 2 ¼ cup all-purpose flour

  2. 2 ¼ tsp baking powder

  3. 4 eggs, at room temperature

  4. 2 cups castor sugar

  5. 1 tsp vanilla essence

  6. 2 tbsp + 2 tsp lemon juice

  7. 2 tbsp + 2 tsp lemon zest

  8. 141 grms butter

  9. 1 ¼ cups Milk

LEMON DRIZZLE

  1. 100ml water

  2. 75grms castor sugar

  3. Juice of 2 lemons

PROCEDURE FOR CAKE

  1. 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 .

  2. In a large bowl combine all-purpose flour and baking powder and keep aside.

  3. Beat eggs on low speed until fluffy and yellow pale in colour.

  4. Slowly incorporate castor sugar.

  5. Increase to medium speed. Stir in vanilla essence, lemon juice and zest.

  6. Beat slowly. Fold in dry ingredients till combined.

  7. In a sauce pan heat milk until very hot and butter is just melted.

  8. Pour into egg batter and mix till just combined.

PROCEDURE FOR LEMON DRIZZLE

  1. Boil water, sugar and lemon juice together for 10 minutes, then remove from heat and set aside.

  2. Drizzle on to the cake after the cake is cooled.

NOTES

  1. You can adjust the quantity of lemon juice as you want

  2. If adding lemon juice then normally vanilla essence is not required but if you want you can add.

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