a while back i baked this gorgeous looking lemon cake and totally forgot to share it with you! but here you go…
I tried going for a zebra style, but i ended up with a marble cake instead! don’t be fooled, the pink is just coloring, but you know you can always add raspberries to it and you will get the same thing ;) and this cake is absolutely perfect for this weather!
- 230 grams (1 cup) butter at room temperature
- 1 cup of white sugar
- 1 tsp pure vanilla extract
- 4 eggs room temperature
- zest of one large lemon
- 2 cups of flour
- 1/4 tsp salt
- 2 tsp of baking powder
- 1/4 cup of lemon juice
- 1/4 cup of milk
1- preheat your oven at 180 deg C and butter a 23 cm or 26 cm cake pan. i usually like to spray some oil. set aside
2- in a bowl, beat the sugar and butter until fluffy and pale in color (3 – 5 mins). add the vanilla extract and beat. add each at a time, beating well after each addition. in a separate bowl, mix the flour, salt, baking powder, and zest.
3- add the dry ingredients to the egg batter in 3 additions, alternating with the milk and lemon juice in 2 additions. you will then have a smooth batter.
4- take out 1/3 of the batter and add 3 – 4 drops of fuchsia food coloring. in your prepared cake pan, add 1/3 of the lemon batter, then 1/2 the fuchsia batter, then 1/3 lemon batter, then remaining 1/2 fuchsia batter, then the remaining lemon batter. you can use a knife to move the batter around, if you want.
5- bake for 30 – 40 mins, or until inserted toothpick comes out clean. start checking your cakes after 30 mins of being in the oven, sometimes it might be done at that time, and sometimes it needs a little or a lot more. just keep a watch for it, it all depends on how high your oven is.
6- after your cake has cooled down completely, flip onto your serving dish. *note you need to flip it twice to get the top part onto your serving dish