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

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe