Saturday, 28 June 2014

Fresh Lemon Bundt Cake for Sizzling Hot Summer


新加坡的气温常年在26 -30 摄氏度之间徘徊,可是最近骤升到34度。看看家里的电费快要爆表了,就知道躲在有空调的地方是我们"防暑" 的唯一方法。在家开空调,上班公司也有空调。出门无论是驾车还是搭地铁巴士,一路上都有空调。反而在空调的环境生活久了,难得出汗。只好去Gym 做做有氧运动,出出汗,排排毒。

天气热,周末大部分时间躲在家里。去了趟超市采购了一周的水果蔬菜之后,闲来无事, 正好烤个蛋糕。买了几个新鲜的柠檬,驾轻就熟地做了个孩子们最爱的柠檬蛋糕。鲜艳的黄色,看起来很配合夏日的氛围。最喜欢淋在上面的柠檬糖汁,酸酸甜甜,使整个蛋糕绵软润泽,既有牛油的香浓,又不失柠檬的清。 用了Bundt 烤盘,这款家常蛋糕,华丽大变身,成为一道正餐后亮丽的甜点。

坐在藤制的躺椅上,手里端着杯lemonade , 品尝着自己亲手烘烤的美味蛋糕。看着夕阳西下,此刻才真正体味到“心静自然凉”。。。


For the cake
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 250g unsalted butter (softened)
  • 1 cup sugar
  • 3 eggs
  • zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 200ml sour cream
For the glaze:
  • Juice of a lemon
  • 1 tablespoon melted butter
  • 1 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 after each addition. Add sour cream and mix 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 40 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.

Saturday, 21 June 2014

Cake Muffins Worth Queueing for at Shunfu Market

Knowing that I bake muffins, a friend recommended me to try the muffins from Chocolat N' Spice at Shunfu market.  He said Shunfu market - a neighbourhood hawker center,  is famous because of the muffin store.  The snake queue in front of  the muffin store has become an unique scenery of this quiet hawker center.

People queueing for muffins? Out of curiosity, I dropped by the store one day during lunch time. Over the one hour stay at the hawer center, I observed an average of 8-9 people in the queue. It has never shortened until all the muffins were sold out.  I bought one box of 6 muffins of different flavours,  priced from $1.30 to $1.60 each.  I chose Chocolate Chip, Double Chocolate, Banana Walnut,  Blueberry, Mocha and Cheese . These freshly baked muffins are large, soft with golden domed top, so enticing. Shared with colleagues, everyone was asking me when I would make the next the trip down. Each of them would like to order one box!  The following week, I brought 6 boxes of muffins to office. That should tell you how much we like it.

As a home baker,  my story does not just end here. I started my own muffin baking experiment.  Unlike the muffins I baked in the past,  which have bread-like texture, Chocolat N' Spice muffins are more cake-like. I tried several recipes, adjusted here and there.  It took me a few batches of muffins before finally setteled with my own recipe.  I use butter, yogurt and brown sugar, which make the muffins soft, moist, and spongy. With nicely browned mushroom cap, Little Joy Factory muffins are also hard to resist!

Recall the first time when I brought home one box of muffins from Shunfu market, they were gone in minutes. Yesterday, I bought another box home. After one day, there were still 4 left in the box.  I was told that my Little Joy Factory muffins now taste better! That's really a nice compliment :)

The recipe I shared with you here is for the basic cake-like muffin.  Just add your favorite  toppings such as walnuts, dried fruits,  chocolate chips ...  it will work wonderfully.  Thanks Chocolat N' Spice for the inspiration!


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (113g) unsalted butter,  softened
  • 1/4 cup (50g) granulated white sugar
  • 1/2 cup (100g) brown sugar
  • 2 eggs
  • 1 cup (200ml) sour cream / plain yogurt (full or reduced fat)
  • Dried berries or any toppings as you like

  1. Preheat oven at 200 DegC.
  2. In a separate bowl whisk together the flour, baking powder, salt and baking soda. 
  3. In the bowl of electric mixer, beat the butter and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating well after each addition.
  4. Beat in the vanilla extract and sour cream or yogurt.  With the mixer on low, add the flour mixture and dried berries. Mix until just combined.
  5. Spoon the batter into the prepared muffin tin and fill until rim. Sprinkle some dried berries on top of the batter.
  6. Bake for about 12 minutes. Tune oven temperature down to 180 DegC, continue for another 8-10 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
  7. Remove from the oven and serve warm.

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