Mag’s Lemon Cake

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     sugar
220g     self raising flour
1          lemon
1          orange
4          eggs

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.


Lemony Lemon Squares

I admit. I’m an extremely lazy person.
So I’m always on the look-out for simple recipes that look good and sound promising.

I found this Lemony Lemon Squares scribbled in one of my old notebooks, prolly copied off some baking cookbook from the library.

They’re so simple to make and great for those who really love their lemons!
My friend Shing says that this should be prepared as a before-exam-paper treat, as the tart-ness of the squares will really make you pucker up!


Lemony Lemon Squares
Preheat oven to 350°F (180°C)

1 cup            all-purpose flour
1/4 cup         granulated sugar
1/2 cup         cold, butter, cubed

3                   eggs
1 cup             granulated sugar
3 tbsp            all-purpose flour
2 tsp              grated lemon zest
1/2 cup          freshly squeezed lemon juice

1. Crust: In a bowl, combine the flour and sugar. Using your fingers, combine the butter with the mixture until it resembles coarse crumbs. Press evenly into a greased 8-inch  square cake pan (i use a baking parchment on mine!) and bake in a preheated oven until its lightly browned around the edges, 12 – 15 mins

2. Topping: In a bowl, whisk eggs, sugar, flour, lemon zest and juice until just smooth. Don’t overbeat it! Then pour over the crust.

3. Return it into the oven and bake until set, which should take about 25 – 30 mins. Leave it to cool completely before cutting them into squares!

Optional, but you could dust the top with some icing sugar to make them look extra-irresistible!

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