LEMONY BUTTER CAKE

Lemony Butter Cake

If you enjoys butter cake as much as i do and if you like your butter cake with a hint of tangy fragrance with an added zesty taste, you will certainly like this luscious lemony cake that perks one up.
With a tub of leftover yoghurt & lemon  from my Fruit Pastry Cake, i came up with this moist butter cake power up with the aromatic rind and refreshing juice.
Now i wish i can grow my own lemon tree, so i get to reward an endless supply of lemons Lemony Butter Cake. Enjoy~

Verdict: I believe the yoghurt added moisture to the cake, fragrance resulted from the ground almond and rich buttery smell from the butter i used. Depending on individual liking for the level of sourness, you can adjust the lemon rind & juice used per your reference.

 Ingredients:

Butter 115g (I used Golden Churn)

Sugar 130g

2 eggs

1tbsp lemon rind

5tbsp ground almond

150g Self-raising flour

150g Yoghurt (Marigold Peach & Mango flavor)

2tbsp lemon juice (freshly squeeze)

some Almond slices

 8" x 3" loaf tin

Method:

♥ Cream butter and sugar until light & fluffy

♥ Add eggs, one at a time

♥ Add lemon rind, cream to mix will do

♥ Sieve in Self-raising flour and ground almond. Cream till combine.

♥ Add yoghurt, lemon juice and mix well.

♥ Pour batter into pre-lined loaf tin, sprinkle almond slices on top of cake.

♥ bake at 175ºC for about 40min.