Ingredients for Lemon Butter Cake
- 170g softened butter
- Caster Sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Self Raising Flour
- Sour Cream
- 100ml boiling water
- 100g lemon butter
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How to Make Lemon Butter Cake
- Preheat oven to 180°C (350°F). Grease and flour an 18cm square baking pan.
- Cream together 170g softened butter, 200g granulated sugar, and 1 teaspoon vanilla extract using an electric mixer until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, sift together 200g all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Stir in 100ml milk, then carefully fold in 100ml boiling water. The batter will be thin.
- Pour the batter into the prepared pan.
- Dollop approximately 100g of lemon butter evenly over the batter.
- Use a knife or chopstick to swirl the lemon butter into the batter, creating a marble effect.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
76g
Fat
68g
Carbs
13g
