I enjoyed my days as an intern, very much. It was an awesome experience and I had lots of fun learning my way about marketing from the experienced.
Food was also another highlight from those intern days: Glory Laksa from the Signature Building at Changi Business Park, having got the chance to taste what I deem, one of the best curry puffs in Singapore (Maxwell Market!) and trying food that I’ve never tried before during those working makan sessions.
I remember that day pretty much – my boss Mag came in with some butter cake lookalike an offered me a slice, telling me that it’s her homemade lemon cake. It was a beautiful sunshiny yellow, covered in a matte white icing.. it was buttery yet light. with a delightful lemon fragrance…As they say, the rest is history – no other lemon cake comes close to hers and i’m so glad that i was able to replicate the very same in my own kitchen!
Mag’s Lemon Cake
225g butter (Just use the whole slab of SCS butter)
220g self raising flour
1. Preheat oven to 160°C and butter a 20cm round cake tin and line with baking paper
2. Zest and juice the lemon and orange; do set them aside separately
3. Beat butter and sugar until pale and creamy, then add one egg at a time, beating well between additions.
4. Add in 1 tbsp of lemon zest and 1 tbsp of orange zest and continue to beat the mixture
5. Mix half the flour in and stir, adding in 3 tbsp of lemon juice and 3 tbsp of orange juice
6. Stir in the remaining flour and mix well
7. Pour the cake mixture into the tin and bake for 50 – 55 minutes; or until a toothpick inserted in the center comes out clean. Tip the cake over a rack and allow it to cool
1 1/2 cups icing sugar
2 tablespoon of orange juice
2 tablespoon of lemon juice
1. Mix all ingredients together, stirring well. The end consistency should be as thick as ketchup, if not, just add a bit more juice (to make it more flowy) or icing sugar (to thicken it) to achieve it.
2. Proceed to pour it over the entire cake, letting it flow off the edges. Icing turns hard when set.