After my third try, I was finally able to produce an okay lemon cake. The past two weekends were a disaster — the mixture would curdle when I add the third or fourth egg. But, with more tips from gelliebean, I was able to do it right this time!
Fresh eggs from the Salcedo Market
Creamed butter and sugar. =)
After adding the second egg, I was able to mix it well and keep it nice and fluffy.
After the fourth egg, I folded in the flour, lemon juice and zest and the poppy seeds. I didn’t put almonds anymore. I don’t like almonds much.
The cake mixture before I popped it into the oven.
And after 20+ minutes… The cake! It wasn’t as tall as I expected it (from the picture in the book), but it tastes good and the texture’s just right, so I guess it basically worked. My friend says it might be because my pan is too big. And I think so too, because the quantities of the ingredients are very small. The next time I do this recipe, I will use a smaller pan. And perhaps I’ll use a loaf pan =)That way, it’ll be easy to store and pack as baon, too!
The drizzle icing — tangy! Yum.
We had a slice (or two) for merienda today. Yey!
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