Presenting to you one of the loveliest cake with the best crust, that can be eaten plain on its own or use it to assemble a layer cake.
It is full with citrus flavours, and most importantly, it is not overly sweet! The crust on top, oh gosh, I can eat this all day, for breakfast, for lunch and for dinner and for supper. This cake was the main cake component for my friend’s birthday cake, and I would have to admit, this is the best part of the whole cake, because my lemon curd failed and my buttercream, failed even more badly.
However, this cake saved the whole cake. Yes, it did! ❤ It was really easy to make and the texture was just spot on! It was even better than the blueberry lemon cake layers I baked last time, and this definitely have lesser ingredients!
This cake layer is adapted by April Charter ‘Decorated’. There are so many recipes inside that I would like to try out and I hope you do as well! I am sure you will love this cake as much as I do!
Here’s the recipe (Makes 4x6inch cake layers)
- 225g unsalted butter
- 225g granulated/ caster sugar (it was previously 310g sugar)
- 4 medium eggs (lightly beaten)
- 300g plain (all-purpose) flour
- 2.5 tsp baking powder
- 1/4 tsp salt
- 120ml milk
- Zest of 2 lemons and 2 oranges
- Preheat the oven to 170 degrees celcius. Grease 2 6inch cake tins and line the bases with baking parchment.
- Using a electric hand mixer or stand mixer, cream the butter and sugar for 3-4 mins (I beat it for 3mins) till it is light and fluffy.
- Add the beaten eggs a little at a time, beating after each addition, until they’re well incorporated. I like to beat slightly longer after adding the last bit of egg so that the mixture can be slightly more fluffy (Approximately 20 seconds)
- Sift the flour, baking powder, and salt into a clean bowl. Add half of the flour mixture to the butter mixture and beat until just combined.
- Add the milk, continuing to beat and then add the remaining flour mixture and the zest and beat until just combined.
- Divide the mixture evenly between the prepared cake tins. Bake in the over for 45-50 minutes (mine took 50 minutes) or until a skewer inserted into the centre comes out clean.
- Allow the cakes to cool for 10 minutes in their tins, then turn them out onto a wire rack and leave to cool completely.
Look at the crust! Oh My Goodness!