Lemon Butter Cake

Butter cake or Pound Cake is a classic type of cake originally made in Europe in the 18th century. However, the recipe has changed quite a bit since then as the ratios between butter, sugar, flour and egg are no longer 1:1. Nevertheless, a butter/pound cake is always delicious and the extra lemon flavour just boosts the classic buttery flavour.

Time: 20 minutes or less (excluding baking time)

Ingredients:

230g salted/unsalted butter
300g caster sugar
the zest of 1 lemon (approx. 1 tbsp)
5 eggs (whisked)
75g yogurt
1 and 1/2 tsp vanilla extract
240g all purpose flour (sifted)
65g cake flour (sifted)
1/2 tsp salt

Method:

1. Cut up the butter into medium-sized chunks and place them in a bowl with the lemon zest and caster sugar. Mix these three ingredients on high speed until smooth.

2. Gradually add the whisked egg into the mixing bowl on a low speed.

3. When the egg is mixed in completely, add the yogurt and vanilla extract. Mix on a medium speed for 1-2 minutes.

4. Add the flour (both types) gradually into the mixture, mixing well after each addition.

5. When all the flour is added and the mixture has thickened up considerably, stop the mixer as over mixing would cause gaping holes in the baked cake.

Tip: if you feel like you have overmixed the batter, simply leave it alone for 10 minutes before proceeding to the next step.

6. Scrape the sides and bottom of the mixing bowl and give the batter the last 1 or 2 folds.

7. Line a 8 inch square baking tin or a standard loaf tin with baking parchment.

8. Pour the batter into the baking tin of your choice and level the surface with a spatula.

9. Place the baking tin into the oven at 160ºC for 45-50 minutes (for the square baking tin) or 65-70 minutes (for the loaf tin). The cake should rise and have a nicely browned top.

10. To check if the cake is fully cooked, poke the cake with a skewer or chopstick and if the skewer comes out clean and free of crumbs, your cake is done. :)