Lemon Cake

This light, fluffy and moist lemon cake is super easy to make and requires shorter prep time compared to most cakes. It is also topped with a sweet and tangy lemon cream cheese glaze – but the cake is extremely delectable, even without it.

To bring a luscious creaminess to the cake, we have used Devondale Instant Milk Powder, provided to us by one of our partners, STO (State Trading Organization). The Devondale Instant Milk Powder is made from the milk of free-grazing cows, resulting in high-quality, delicious milk. It is also a full cream milk powder that is high in calcium.

To mix the cake batter, we have used the Russell Hobbs Desire Hand Mixer, also provided to us by STO.  It includes one pair of chrome-plated beaters and a pair of chrome-plated dough hooks with five speed settings plus a turbo mode. One great thing we have noticed about this hand mixer is that it can beat really well and fast, even at speed 1. Plus, the beaters and the hooks are quite easy to clean too, making the post-cooking clean-up much easier.

Serving size: 7-9

Ingredients:

For the cake

• 150g flour
• ½ cup Devondale Instant Milk Powder
• 2 ½ tsp baking powder
• ¼ tsp salt
• ½ cup softened unsalted butter
• ½ cup sugar
• 1 tsp lemon zest
• 2 eggs
• 2 tbsp lemon juice
• ½ cup milk (2 tbsp Devondale Instant Milk Powder mixed with ½ cup water)
• 1 ½ tsp vanilla essence

 For the glaze

• 5 tbsp softened cream cheese
• 5 tbsp powdered sugar
• ½ tsp lemon zest
• 1-2 tbsp milk (1 tsp Devondale Instant Milk Powder mixed with 2 tbsp water)
• 1 tsp vanilla essence

Instructions:

1. Preheat the oven at 180 degrees Celsius for 10 minutes. To line the baking tray (we used a round 8-inch tray), grease the tray with a thin layer of softened unsalted butter, then place a sheet of baking paper at the bottom. You can cut the baking paper to the exact size of the bottom of the tray for this.
2. Into a large bowl, sift 150g flour, ½ cup Devondale Instant Milk Powder, 2 ½ tsp baking powder, and ¼ tsp salt. Set aside.
3. Then, to another bowl, add ½ cup softened unsalted butter, ½ cup sugar, and 1 tsp lemon zest. Using the Russell Hobbs Desire Hand Mixer at low speed, cream the butter and sugar together for 3 minutes or until it becomes light and fluffy. The sugar will not be fully dissolved at this point.
4. Then, add in one egg at a time, mixing for 10-15 seconds after adding each one. This will make the mixture creamier and smoother.
5. Next, add 2 tbsp lemon juice and ½ cup milk (2 tbsp Devondale Instant Milk Powder mixed with ½ cup water) and continue mixing for around 30 seconds, until combined. During this time, the mixture may curdle (separate into solid lumps and liquid) – this is normal as it happens when the citric acid in the lemon juice combines with the milk.
6. Now, add in the sifted flour mixture and fold it into the batter using a spatula until semi-combined. Then, using the hand-held mixer, mix for 1 minute at low speed or until the batter is smooth and does not have any more lumps in it – the batter should not be curdled as this point.
7. Lastly, add 1 ½ tsp vanilla essence and fold it in to the batter using a spatula.
8. Pour the batter into the lined tray and gently tap the bottom of the tray on the countertop or kitchen table to get rid of any air bubbles that may have formed in the batter.
9. Place the tray in the middle rack of the oven and bake for 35-40 minutes at 180 degrees Celsius or until a toothpick inserted into the centre of the cake comes out clean.
10. While the cake bakes, prepare the glaze. For this, mix 5 tbsp softened cream cheese, 5 tbsp powdered sugar, ½ tsp lemon zest, and 1 tsp vanilla essence using a spoon or spatula. To prevent any lumps from forming, we recommend that you sift the powdered sugar before mixing.
11. Once the mixture is smooth and well mixed, gradually add 1-2 tbsp milk (1 tsp Devondale Instant Milk Powder mixed with 2 tbsp water), until the glaze becomes a bit viscous and coats the back of the spoon or spatula, but still drips slowly.
12. Once the cake is baked, completely cool it down to room temperature before spreading the glaze on top; otherwise, the glaze will melt. The lemon cake is now ready to enjoy!