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.




Labels:

Comments

  1. Angie's RecipesOctober 20, 2016 at 6:04 PM

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

    ReplyDelete
  2. ann lowOctober 20, 2016 at 9:59 PM

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe