Creaming Method (Cake)

Lemon Drizzle Cake

Cake Ingredients:

A

1. 100g butter, softened
2. 150g caster sugar

B

1. 2 large eggs
2. 6 tbsp milk
3. 175g self-raising flour
4. 1 tsp baking powder
5. Finely grated rind of lemon (1/2 lemon)

Lemon Icing Ingredients (To be glaze at the top of the cake):

1. Finely grated rind of lemon (1/2 lemon)
2. Juice of 1/2 lemon
3. 3 tbsp caster sugar
4. Icing sugar for decoration

Method:

1. Preheat oven to 180°C. Greased the baking tin or line the base of it with greased baking paper.
2. Add (A) into a mixing bowl and beat ill light and fluffy. (See pic below)
3. Add (B) and mix till well-combined using the electric mixer.
4. Transfer the mixture into the prepared baking tin and smooth the surface with the back of the spoon.
5. Bake for 25-30 in at the centre rack, until the top is golden brown.
6. Meanwhile, make the lemon icing by mixing all the ingredients together and glaze it on the surface of the cake once it is done.
7. Leave it to cool, and dust the cake with icing sugar.

Beat Ingredient A Until Light and Fluffy

See the change in colour. From yellow to off white.

Light and fluffy.

Once that is done. Add in ingredient B.

BAKE! After 25-30mins....

TAADA!

Excuse the centre of the cake. It was due to the inserting of skewer to check if the cake was done.

Glaze the lemon icing

Once it has cool down, dust with icing sugar. :)