I usually have bread and coffee for my breakfast. However, it can be quite boring eating bread day in and day out. So, I took to baking cakes and muffins for a change. I have been baking lots of carrot cake; usually plain ones or those with added walnuts because they are delicious and easy to bake. I have also baked Pineapple Carrot Cake which turned out to be very yummy. My latest was adding lemon juice and lemon zest to my batter to come up with Lemon Carrot Cake. It was tangy, soft and very moist. It was so delicious that it was loved by every member of my family.
This is an easy recipe. You can vary the ingredients according to your taste to make it lighter, more tangy or more aromatic.
Ingredients:
- 2 eggs
- 150 g sugar
- 115 g butter
- 80 ml milk
- 240 g all-purpose flour
- 3 g baking powder
- 1 g baking soda
- 80 g to 130 g carrot (130 g for a denser cake.)
- 50 ml to 60 ml lemon juice (60 ml for a more tangy cake.)
- Zest of 1 or 2 lemons (the latter for a more aromatic cake.)
Method:
- Preparation:
- Preheat oven to 175 deg C.
- Grease and line 8 inch x 4 inch x 4 inch pan.
- Melt butter. Set aside.
- Sieve flour, baking powder and baking soda. Set aside.
- Grate carrot. Set aside.
- Zest and juice the lemons. Set aside.
- Beat eggs and sugar till sugar dissolves.
- Add the melted butter and milk and continue to mix.
- Add the dry ingredients to the wet ingredients. Use a spatula to mix till all is well combined.
- Add the carrots and lemon zest. Mix.
- Finally, add the lemon juice. Mix till all the ingredients are evenly mixed.
- Pour batter into prepared pan.
- Bake at 175 deg C for 45 minutes or when a skewer comes out clean when inserted at various parts of the cake.
- When baked, remove the cake from the pan and let it cool down on a metal rack. Slice it after it had cooled down.
- Enjoy.
