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Monday, May 18, 2020

Simple Steps To Lemon Cake With Pecans

SWEET TEMPTATION filled my mind again yesterday after my friend posted up her Steamed Lemon Cake in Facebook... that set my baking process on....

Checked my fridge, I have 2 big lemons but a bit short of butter.  I weighed the butter, it was only 145gm.  The recipe required 175gm of butter, flour and sugar.  How leh?  No worries, I ended up tweaking the recipe to accommodate the shortage of butter by 30gm.

I used 150gm of self raising flour instead of 175gm... sugar, I slashed it to 75gm, I really cannot eat too sweet... and the rest of the ingredients are : 3 eggs, one lemon plus one tablespoon of lemon zest, one teaspoon of baking soda... and that was it.
Cream the butter and the brown sugar.... 

Add in an egg at one time... 
I added in some pecans for decoration.... 
Into the oven 180 degree celsius for 45 minutes.... 
oopppsss... cracked again?
Maybe I should lower the heat to 160 degrees next time...
or cover it with an aluminium foil on top.... 
Taste: Not to bad and not too great either!
Need to do:  Add in more lemon juice and zest... 
Verdict: For sweet toothers, this would not be sweet enough.... 
The whole cake was shared out by 4 of us....
Even my furry member has a piece, she just gulped it down in one second..
LOL... 


6 comments:

  1. I would love to try that! I wish the ladies in the house were as active in the kitchen as you. I bought a box of self-raising flour and it is still sitting there on the counter in the kitchen. Somehow they do not seem to get the hint!

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  2. Wow! Nevermind that it cracked because it looks so tasty! I like not sweet cakes so it would be perfect for me.

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  3. Never mind the cracks, as long as it is yummy. Labby would love to eat the whole cake. Lol!

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  4. I love cakes with lemon zest, must be very hoi wai.

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  5. Wah! So sedap! Got crack or not, it will go into my tummy anyway.....

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