Almond Lemon Cake

Lemon, I believed is one of the famous and versatile fruit used in many cuisine including cakes, pastry & dessert. Do you like lemon cake? Oh yes! will always be the answer of most people. I am one of them. I prefer pure creamy lemon cake to bits, serve with a cup of hot black coffee. What an indulgence combination! Some would prefer their lemon cake stuffed with some nuts and raisin, more flavorful, chewy and delicious. A piece of satisfying dessert!

Be it pure or with added nuts & raisin, lemon cake has its own tantalizing & delectable taste! This recipe has became of my top favorite in my cakes list. It is appetizing, creamy, moist with superb lemon flavor... you just can't get bored with its taste! It is indescribable, you may need to taste it by yourself to describe the satisfying feeling. This is one of the best cake to be served for any occasion. Is your mouth watering? Let's give it a try and savor to the fullness.

This lemon cake recipe was found from AYAM contemporary Asian Cooking and modified for my own preference. Ingredients: 125g Butter (softened) 1 cup Caster sugar 1 cup Self raising flour 2 tsp Grated lemon rind 2 Eggs (beaten) 140ml Full cream milk 2 tbsp Lemon juice 1/2 cup chopped shelled pistachio nuts (I substituted with chopped de-shelled almond) * You may also add any other nuts or raisin or even omit the nuts to have a pure taste of lemon cake. Method: 1. Preheat oven to 450F for 5 mins. Prepare a 20cm round cake tin, line base and sides with baking paper. 2. Beat butter, sugar and lemon rind in small bowl with electric mixer or by hand with wooden spatula until well combined. 3. Add eggs, beat until creamy. Add half the full cream milk and sifted flour, beat on low speed until just combined. 4. Add remaining milk, flour and the lemon juice, beat until just combined. 5. Stir in nuts. Spread into prepared tin. 6. Bake for 30 mins or until firm and golden brown. Test with a skewer. 7. Stand 5 mins before turning onto wire rack to cool. Note: • I would prefer to add some raisin to the cake for more flavour. • Using full cream milk makes the cake moist, creamy & soft.