Lemon cake day!
I was so excited this morning because today is Sunday – lemon cake day! Why lemon cake? Well, it’s delicious for starters, moist and oh so fluffy fresh out of the oven. It’s just about the best Sunday treat you can make for yourself and your family.
The lemon cake gets its lemony flavour from the lemon juice and zest mixed in the batter. For today’s baking, I’ve decided to go with lemon crumbles on top, making it even more special as against the regular icing often used. If you are a fan of crumble topping like me, you will love this cake too! If you’re not, I do have a recipe for lemon drizzle cake.
Self-raising or plain flour?
Plain flour generally has a medium protein content. It’s versatile enough for everything from cakes to bread, hence why you can use it in any recipe calling for flour. But this recipe calls for self-raising flour, which is a softer flour that contains less protein. It’s best for baking something more tender.
Other than the protein content, self-raising flour also contains salt and baking powder. You can make it at home by mixing 1 cup plain flour + 1/4 teaspoon salt + 1 teaspoon baking powder. In other words, when you substitute plain flour with self-raising flour, remember to reduce the amount of baking powder and salt.
Alright, here’s the recipe for our soft, fluffy, lemony lemon crumble cake!
For the cake
4 tbsp milk
110 g unsalted butter, melted
170 g self-raising flour
100 g granulated sugar
Juice of 1 lemon, about 5 tbsp
For the crumble
30g caster sugar
30g self-raising flour
20g unsalted butter, softened
Zest of 1 lemon
Preheat oven to 180°C.
Grease the cake tin all over with oil or melted butter, or line with baking parchment.
Make the crumble: Add caster sugar, self-raising flour, butter and lemon zest into a bowl, rub together with your fingertips until the mixture resembles crumbs.
Combine all cake ingredients in a separate bowl and mix until smooth.
Pour the mixture into the prepared tin and spread out evenly, then sprinkle the crumble mixture on top.
Bake in the oven for about 40 minutes.
Remove from the oven and let cool for 5-10 minutes before removing from the tin and slicing.
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