Skip to main content

Lemon Cake with Cognac ~ 白兰地柠檬蛋糕


I have baked lemon cakes before but not one with Cognac or Brandy.  So I was eager to give this recipe a shot when I saw Zoe posted it on her blog and gave a raving review on it.  True to what she said, this cake is moist and lemony with the lemon icing and I used homegrown lemons for this recipe.  In fact I doubled the recipe and baked two loaves of this yummy cake and those who had tasted it, gave a thumbs up!




Lemon Cake with Cognac ~  白兰地柠檬蛋糕
(adapted from 'here' with modification)

Ingredients  

200 gm unsalted butter
300 gm caster sugar
350 gm plain flour
2 tsp baking powder
1/2 tsp salt
4 large eggs
6 Tbsp milk
2 Tbsp Cognac/Brandy

Icing - 120 gm icing sugar + fresh juice from 4 lemons.  Mix till icing sugar has dissolved.
                  
Method

  1. Using an electric mixer, beat butter and sugar till light and fluffy.
  2. Sift flour, baking powder and salt into the butter mixture.
  3. Add eggs, milk and cognac/brandy.
  4. Beat till creamy.
  5. Pour batter into greased and lightly flour dusted loaf pans.
  6. Bake in a preheated oven @ 180 deg.C for 30 to 35 mins.  Test with a skewer till it comes out clean.
  7. While waiting for the cakes to be baked, make the lemony icing.
  8. Once the cakes are removed from the oven, pour the lemony icing over the HOT cakes and let the icing be absorbed into the cakes.  Let the cakes cool completely before slicing up and serve.




Comments

  1. Tender and smooth...a lovely boozy cake, Cheah.

    ReplyDelete
  2. Cheah, Like this post with all the yellow colour makes the cake so yummy and brightens my day!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…