250g Salted Butter (Golden Churn) softened

210g Caster Sugar

Zest of 1 Lemon

1 tsp Lemon Extract

5 Eggs (60g with shell) room temp

230g Cake Flour

1 tsp Baking Powder

50g Milk + 1 tsp Lemon Juice (Buttermilk)

Lemon Buttercake by

Valuable Tips:

1. Bake in 160°C oven on lower third rack for 60 mins

2. You can use an 8″ round or 7″ square pan. Using an 8″ square will make your cake lower but you will get a flat top

3. The key is to whip the butter to full volume and dilute the sugar. So 5 mins for the butter and 10 more mins after adding the sugar

4. Frequently scrape the bowl to make sure it’s all well mixed through

5. Add 1 egg at a time and give about 10 secs before adding another

6. Add your flour mixture spoon by spoon on low. We’re using cake flour, so you won’t be overmixing

7. Bake as instructed but keep your eye on it after 50 mins, because different oven acts differently

8. If you don’t want the top to brown too much, place a baking paper/foil quickly and close back the oven door and bake until done.

8. Let it cool on a rack for at least 15 mins. The longer the better. This will give the crumbs time to cool and cling together for better overall texture

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