Lemon Butter Cake

I was tidying up my fridge last weekend and I discovered another two lemons. I had baked a Lemon Butter Cake for my parents the day before and it looks like I can now bake another one for myself hee..hee... 

My favorite go-to butter cake recipe is still Mrs SK Ng's as this recipe yields a very tender butter cake with no cracks. It is successful every time and I have no qualms about using the egg separation method. It is worth the trouble.

Most butter cakes tend to be dense but the egg separation method results in an airy and fluffy butter cake. I love the texture. And I love the taste of the rich buttery cake.

With the addition of lemon zest and lemon juice to the original recipe, this becomes a Lemon Butter Cake. My mum gave me rave reviews and she is not even a fan of butter cakes. That really says a lot doesn't it?

If you are looking for a good butter cake recipe, I highly recommend Mrs SK Ng's recipe. I guarantee that you will be impressed with the result and you will not look any further for another butter cake recipe.

Use good quality butter and don't cut down on the amount. This is after all a butter cake and you want to taste the richness of the butter. And please eat in moderation (in other words, don't do what I do hee..hee...hee...)

Lemon Butter Cake
Recipe source : Adapted from Mrs SK Ng's Vanilla Butter Cake in Table for Two ..... or More

Mixture A :

250g butter at room temperature (I used Golden Churn)

80g fine sugar

1 teaspoon vanilla extract

4 egg yolks

200g self raising flour (sifted)

Zest from 2 Lemons
2 tablespoons lemon juice

Mixture B :

4 egg whites

80g fine sugar

Method :

1. Cream butter and sugar until light and fluffy. Add vanilla essence.

2. Add egg yolks one at a time, beating well after each addition. 
3. Then add lemon zest.

4. Add flour in three additions. In the first addition, add 1 tablespoon of lemon juice. Fold in the flour until just incorporated. In the next addition, add in second tablespoon of lemon juice and mix. Then add in last addition of flour. Do not over mix.

5. In another bowl, whisk egg whites and gradually add sugar. Whisk until stiff peaks.

6. Fold in 1/3 of egg whites into the butter mixture. Mix well and fold in the remaining egg whites.

7. Bake in a greased and lined 8" round pan at 160C for 50 minutes or until skewer inserted into the centre of the cake comes out clean.

Notes for my future reference :
a) After step 2 above, I used a spatula to mix in the lemon zest and to fold in the flour.
b) I baked this cake on the lower rack and tented the cake with aluminium foil during the last 10 minutes of baking.