Open in Cookpad AppSteps
- 1
Preheat oven at 160 C
- 2
Sift the flour, baking powder and salt twice. Set aside.
- 3
Mix sugar & lemon zest together.
- 4
In the mixing bowl, add in butter and mixed sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix until the butter is white, light and fluffy. One of the keys to this cake, these 2 ingredients must be mixed well.
- 5
Add in eggs, one by one. Mix until the yellow eggs disappear.
- 6
Time to add in the sifted dry ingredients. Divide the flour into 3 parts and the fresh milk 2 parts alternately, starting with the flour and milk, alternating like this until the end. Beat on the lowest speed until mix well.
- 7
Pour the batter into the muffin pan, cup 70x30 mm. Bake at 160 C for 30 mins.
- 8
Lemon Glaze mix icing sugar into lemon juice. Gradually add the icing sugar to the lemon juice little by little. Stir until the sugar dissolves. Set aside.
- 9
Cool the cake on the rack. Put lemon glaze on top and decorate with lemon sliced & rosemary.
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