As the Namibian winter comes to a close, which on some days feels like anything but, there’s nothing quite like the warmth and comfort of indulging in sweet bakes to get your palate dancing.
The chill in the air invites us to embrace our ovens, filling our homes with the tantalising aromas of freshly baked delights. From ouma’s apple crumble, to spiced carrot cakes, these treats are more than just food – they’re a hug from deep down inside, and sometimes I don’t want that hug to let go; my waistline is a true testament to this.
This winter, lemons and I have been the best of buddies, and I can truly count the number of days I had the sniffles. It was a serious case of when life gives you lemons, make hot drinks and something citrusy.
The recipe I share below is a closely guarded family secret, but it’s simply too good not to share. You can enjoy it with a steaming mug of coffee, a cup of hot chocolate, or a fragrant herbal tea. So, as the southern African winter starts packing her bags to say goodbye, let the joy of baking fill your kitchen, bringing not only the delights of taste but also the companionship of tradition and the promise of cherished memories.
Lemon Butter Cake
Ingredients:
For the cake:
1½ cups all-purpose flour (adjust up to 1/3 cup extra if needed)
2½ teaspoons baking powder
½ teaspoon salt
1 cup white sugar (regular or castor sugar)
½ cup butter (250g), room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup buttermilk milk, room temperature (to make buttermilk, add 1 tablespoon of vinegar to milk and let stand for 10 min)
Juice of one lemon
Grated lemon rind of one lemon
For the frosting:
500g cream cheese
Icing sugar (to taste)
Juice of half a lemon
Lemon rind of one lemon (optional, adjust to taste)
For decoration:
Fresh berries (such as cherries) for decorating
Method:
Preheat the oven to 175°C (350°F). Meanwhile, in a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Sift in the flour, baking powder and salt. Mix until well combined.
Add the lemon juice and half of the milk. Mix thoroughly. Gradually add the remaining milk, ensuring the batter is not too wet. The consistency should be medium thickness, similar to a medium thick porridge. Stir in the grated lemon rind until evenly distributed in the batter.
Line a baking tin with parchment paper. Pour the batter into the tin and smooth the top. Bake in the preheated oven for about 32 minutes, or until a knife or kebab stick inserted into the centre comes out clean.
Once baked, remove the cake from the oven and let it rest in the tin for a few minutes. Cover with a clean dishcloth.
After about 15 minutes, carefully remove the cake from the tin and allow it to cool completely on a wire rack.
While the cake is cooling, prepare the frosting.
In a bowl, combine the cream cheese, icing sugar (add gradually to taste), lemon juice, and lemon rind (if using). Mix until smooth and creamy.
Once the cake is completely cool, you can optionally cut it in half horizontally to create two layers.
Spread a layer of the cream cheese frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining frosting.
Decorate the frosted cake with fresh berries, to your liking.
Slice and enjoy!
Note: Adjust the amount of lemon rind and icing sugar in the frosting according to your preference for lemon flavour and sweetness.
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