Best Lemon Cake

I actually don't quite fancy lemon cake but after trying a few pieces from my friend Jo, I bookmarked this recipe in my "To Do" list.   I had a strong craving to eat lemon cake and so went ahead to bake it even it was already 8pm. Without much effort, I had a slice of yummy lemon cake with a cup of hot milo. 

I have modified a few ingredients, 4 eggs (200g instead of 170g), 40ml lemon juice (instead of 20ml). The cake was soft with a gentle lemon taste and aroma. This is the best lemon cake I ever tried before.

Ingredients

250g good quality unsalted butter
185g castor sugar
4eggs whole eggs
40ml lemon juice
grated zests of 1 lemon
230g self raising flour (sift)
Almond Flakes (Optional)

Directions

1. Preheat Oven at 180 degree C and preparing baking tin (I used a 20cm X 20cm pan & a loaf pan).
2. Rubbing lemon zests into sugar until the flavour is infused into the sugar.
3. Cream the butter and infused sugar on medium high speed for about 5 minutes until pale and fluffy.
4. Add beaten eggs (lightly beat in a bowl) into the creamed butter in 6 additions and ensuring each addition is well incorporated before adding the next addition.
5. Add 1/3 of self raising flour to the egg-butter mixture until the last bit of flour is absorbed. Next, add in half the lemon juice and mix until the lemon juice is incorporated.
6. Repeat the mixing process by adding another 1/3 portion of self raising flour, followed by the remaining half of the lemon juice, lastly followed by the remaining 1/3 of the self raising flour. Scrape the sides and bottom of the bowl with a spatula to incorporate loose ingredients.
7. Pour batter into prepared baking tin. Bake for 50 mins at 180 degrees C.