June 29, 2015

Lemon Cake ala Chemist Dad

The last time we visited Divisoria, lemons were everywhere sold at 10 pesos only per piece. If you are lucky, you can find 50 pesos per tumpok  (about 10 pieces per tumpok).

Lemon Cake
Since we are only using lemons mostly in drinking water, these 10 pieces may spoil inside the fridge.

Lemon Cake

Mommy suggests to make a lemonade but still, not all will be consumed.  I asked her if she wants a lemon cake which she agreed. 

So here is a very zesty recipe.

Lemon Cake
Glazing is only optional but it will taste better.


For the cake:
3 cups all puspose flour
1 tsp  baking powder
1 tsp baking soda
1 tsp salt
1 cup butter, room temperature
2 cups granulated sugar
½ cup grated lemon zest
½ cup vegetable oil
4 large eggs
3/4 cups evaporated milk
¼ cup fresh lemon juice

For the honey wash:
1 tbsp honey mixed with 2 tbsp water

For the lemon glaze:
2 cups confectioner’s sugar
3 ½ tbsp. fresh lemon juice

1. Preheat oven to 150C.
2. Line the baking pan with parchment paper and grease. Set aside
3. Prepare the dry ingredients by combining flour, baking powder, baking soda and salt.
4. Dry whisk and sift three times and set aside.
6. Prepare wet ingredients by combining lemon juice, vanilla and evaporated milk. Set aside.
7. Cream butter and granulated sugar until fluffy.
8. Add eggs one at a time.
9. Add lemon zest and vegetable oil.
10. Alternately add dry and wet ingredients to the batter beginning and ending with the dry ingredients.
11. Mix until no more lumps of dry ingredients is observed. Do not over mix.
12. Place in greased pan and smooth the top.
13. Tap to liberate air bubbles before placing in the oven.
14. Bake for 45 minutes to 1 hours or until toothpick inserted in the middle comes out clean.
15. Cool and set aside.
16. Brush with honey wash. Set aside.
17. Make the lemon glazed by combining lemon juice and confectioner’s sugar. Whisk until smooth.
18. Drizzle over the cake and let it flow on the sides..

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