Wednesday, 1 May 2013

Lemon Cake

Today is Labour Day, a public holiday in Singapore.  May all the workers here, the blue or white collar, young or old, local or foreigners, happy at work and receive fair treatment.

To celebrate, I baked this rich moist Lemon Cake for my family. My daughters like it so much that they would like to reserve two pieces as their breakfast tomorrow.

It's an easy-to-make cake, just like the Walnut Cake, simple and yummy. With lemon zest and lemony glaze, this cake is sweet and buttery with fresh citrus taste.

I got the recipe from a blog. However, I did not save the link. If you happen to see this recipe from the web, please let me know so that I can link back to the original recipe. I followed exactly the original recipe except for the glaze, which I made slight modification.


For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 250g unsalted butter (softened)
- 3/4 cup sugar
- 3 eggs
- zest of 1 lemon
- 200ml sour cream

For the glaze:
- Juice of a half lemon
- 3 tablespoon melted butter
- 3/4 cup icing sugar


To make the cake:
  1. Preheat your oven to 180 DegC
  2. Mix flour, baking powder and the salt in a bowl.
  3. Cream together butter and sugar with an electric mixer. Add eggs one by one. Beat well.
  4. Gently fold in the flour mixture.  Mix thoroughly and then add the lemon zest.
  5. Pour the batter into greased baking tin. Bake for 45 mins or until cake tester comes out clean.
  6. Leave cake to cool completely before removing from the tin.
To make the glaze:
  1. Combine lemon juice and icing sugar until smooth and white.
  2. Add melted butter. Mix well.
  3. Make sure your cake is completely cool before drizzling with the glaze.


  1. Hihi!

    Wat tray size to use? :)


    1. Hi, Anne,

      Sorry for the late reply. Kind of busy lately. I used 8" square tray.

      Happy baking!


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