A zesty lemon cake, with lemon zests this time and it taste so much better than the orange cake I baked previously. This time, I used different method to bake this light and ‘fragile’ cake without butter.
Suitable for the older folks who prefer not so much butter. My mom and umm, myself ( I’m getting older). We are the types who prefer simple ‘light’ cake with minimum butter.
I didn’t think of Zann this time when I baked this cake. I knew she wouldn’t eat this zesty lemony cake anyway. SO I didn’t hesitate to ADD zests and 4tbsp of lemon juice. It makes a big difference. Tastes refreshing!
75g top flour
80ml vegetable oil
4tbsp lemon juice
lemon zest from 1 lemon
Beat eggs and sugar till it turns fluffy and double in volume – ‘ribbon stage’.
Gently fold in the lemon juice and zest, followed by the sifted flour. Add in the veg oil and fold till combined. *Do not deflate the batter*.
Bake in preheated oven at 180d for 30-35mins.