Gail’s Vanilla & Lemon Cake

TRH Gail's Vanilla & Lemon Cake.jpg

And to end off the evening, a slice of divine Vanilla & Lemon cake with a cup of filtered coffee!!👌👍😙this recipe is awesome & made with margarine. Enjoy!!

150 grams soft butter OR (Rama original margarine, I used Rama margarine)
1 & 1/4 cups castor sugar
3 jumbo eggs ( room temperature)
2 teaspoons lemon essence or vanilla essence
2 cups of sifted cake flour
2 teaspoons of baking powder
1tsp zest of a lemon
1 cup of full cream milk

Preheat the oven to 180°C and grease a loaf cake tin with butter.
In a large bowl, beat the sugar and butter until light and fluffy.
Add the eggs one at a time beating well after each addition.
Add essence and mix for another minute.
Add half the dry ingredients and half of the milk and stir lightly, add the rest of the ingredients and stir until just combined, do not over mix as this will result in a tough texture and holes in the cake. Bake for 35/45 mins and when you insert a skewer it comes out clean.

Lemon glaze:
1 cup sifted icing sugar,
2 tbsp lemon juice,
2 tbsp fresh cream mix until you get a medium consistency.
Drizzle glaze over cooled cake. Grated lemon rind.

Tip: Let the batter rest for 5 minutes before baking.

Credit: Gadija Noordien
Prepared, tried and tested by: Gail Haselsteiner


10 thoughts on “Gail’s Vanilla & Lemon Cake

  1. Pingback: KITCHEN

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