Lemon Cake

I love lemons and I love cakes. So for me this cake satisfies my cravings, both ways. The lemony aroma which fills the kitchen when its baking...hmm.. its so heavenly!!

This recipe is adapted from Nigella Lawson's :How to be a Domestic Goddess - Baking and the Art of Comfort Cooking". This time I used Egg Beaters - a healthy alternative for eggs. I know nothing could replace eggs in a cake without comprising the flavor or the texture. But I must say with egg beaters, this cake came close to moist and dense - which is what eggs does in a cake. The best part for this cake comes after the baking when you soak this cake in a lemon syrup...Yummy!!!!!!

Ingredients:

For the cake:

Eggs - 4
Butter - 1 cup
Sugar - 1 cup
All purpose flour - 2 cups
Baking powder - 1 teaspoon
Milk - 3/4 cup
Zest of 2 lemons

For the syrup:

Powdered Sugar - 3/4 cup
Juice of 1 lemon

How to prepare:

• Preheat the oven to 350 degree F
• Butter and line a 9 X 4 inch cake pan
• Sift together flour and baking powder and keep aside
• Beat together the butter and sugar until creamy
• Add eggs and lemon zest, beating them well
• Add the flour and milk alternatively and mix well
• Pour the batter into the pan and bake for about 45 min or until a skewer inserted comes clean
• In a saucepan, add lemon juice and sugar and heat gently until the sugar is dissolved. Add little water if the syrup becomes thick.
• Once the cake is baked, puncture the top the cake and pour the syrup all over.
• Let the cake cool thoroughly before taking out of the pan.