Often, I would bake cake for others. To my surprise, this Lemon Drizzle Cake was baked for me by a 14 year old girl Ms. Rhea Shah.
I know she is a good competitive swimmer and an artist. (In fact she won couple of medals last month, in CBSE swimming championship and her painting decorates my living room) But, never knew she could bake a pretty good cake! I like the moist texture, sponginess, lemon flavor, taste and the cake deserves to be post here.
When I asked about posting @ MCK, she happily agreed to do so. I am sure; you will also enjoy this strong lemon scented sugary cake! Now……. Over to Ms. Rhea Shah………..
What you will need -
3 large eggs ; 1 cup of all purpose flour ; ¾ cup of unsalted butter at room temperature ; ¾ cup of caster sugar ; 1 teaspoon of baking powder ; 2 lemons ; 2 tablespoons icing sugar
Directions –
Preheat your oven to 180 degrees Celsius
Beat your butter and sugar together till it becomes a pale yellow color.
Zest both the lemons into the bowl and beat it together along with the flour, eggs and baking powder.
Pour the batter into a tin, and bake it for 30-45 minutes depending on the oven. Bake it till a skewer inserted comes out clean.
Take 2 tablespoons of icing sugar in a bowl. And squeeze out lemon juice from one and a half lemons, the same lemons you got the zest from.
Mix both of it together.
Once your cake is out of the oven, take a knife and poke holes in the cake after that pour your lemon drizzle on the cake preferably while the cake is still hot.
That’s all, the cake is ready!
