I love cooking with lemon, the tangy flavour works well in cakes and sweet bakes. Nothing beatd the smell of freshly grated lemon peel. The actual recipe calls for lemon glaze to be added to the cake after it has been completely cooled. Since i wanted to bring the cake to office the next day i omit the glaze to avoid the cakr becoming soggy. I havr also posted similar recipe earlier in this blog. Enjoy.
2 3/4 cups all purpose flour
( i used self rising flour instead)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups castor sugar
6 eggs seperated
2 teaspoon grated lemon peel
1 tablespoon lemon juice extract
1 cup plain yogurt ( i used nestle)
Sift the flour into a bowl, add baking soda and salt and stir to blend. In another bowl cream butter anf sugar until light and fluffy. Add egg yolks one at a time and the lemon extract beat until thick . blend in the dry ingredients.
Start with the flour mixture and alternate with the yogurt until finished. Beat egg whites until soft peak appear adding 1/2 cup sugar at a time. Fold egg whites into cake batter with spatula slowly until well blended. I used a 10 inch tube pan. Dont forget to greased the inside before pouring the batter. On my electric oven , i bake at 170 celcius at 40 minutes using the fan function. Let the cake cool in the pan for about 10 minutes begore removing.