Sachi’s Lemon Cake

Name: How to cook Sachi’s Lemon Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 to 20cm Round Cake Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Sachi’s Lemon Cake

This is my daughter Sachi’s recipe. To be precise, this is the recipe that she learned from her Great-Auntie Joan for her school project many years ago. Originally the recipe required 1 cup of Caster Sugar but I reduced it to 3/4 cup. It is a good idea to serve this cake with fresh fruit salad. I often bake this cake with some berries. Today I added Blueberries.

Ingredient

Food ration :

18 to 20cm Round Cake Tin

125 g

Butter *softened

3/4 cup

Caster Sugar *OR 1 cup for sweeter cake

large Eggs *room temperature

1 tablespoon

Lemon Zest *finely grated

& 1/2 cups Self-Raising Flour

1/2 cup

Milk OR Buttermilk *room temperature OR slightly warmed

1 punnet

(about 125g) Fresh Blueberries optional, OR other Berries

1/2 cup

Lemon Juice

1/4 cup

Caster Sugar

Cooking instructions

* Step 1

Line the base and sides of a round cake tin with baking paper. Preheat oven to 170℃.

* Step 2

Beat Butter and Sugar in a bowl until smooth. Add Eggs, one at a time, and beat well until creamy. Add Lemon Zest, Flour and Milk (OR Buttermilk), and mix with a spatula or large metal spoon until just combined.

* Step 3

Add Blueberries (if you add some) and gently combine. Spoon into the prepared cake tin and smooth the surface.

* Step 4

Bake for 35 to 40 minutes or until golden and cooked through. *Note: If you add 1 cup Sugar, the cake might turn too dark. Cover with a sheet of Foil.

* Step 5

Make the Lemon Syrup by mixing Lemon Juice and Sugar. Warm up a bit in the microwave to help Sugar dissolve quicker. When the cake is baked, drizzle with the syrup while it is still hot.