Lemon Cake and Custard

Name: Lemon Cake and Custard
Cuisine: Kenyan
Ingredients: 2 cups flour (260 gm); 1 cup castor sugar (200 gm); 1 cup unsalted butter (230 gm); 4 large eggs; 1 tsp vanilla extract; zest of 1 large lemon; 1/4 cup (60 ml) fresh lemon juice; 2 tsp baking powder; 1/4 tsp salt; For the Custard; 500 ml milk; 1 tbls sugar; 2 tbls custard powder

Christine Siteyi @cook_9391262

Had a surplus of lemons in my house and thought I should try and incorporate them in a cake.

Christine Siteyi @cook_9391262

Had a surplus of lemons in my house and thought I should try and incorporate them in a cake.

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Ingredients

mins

2 cupsflour (260 gm)
1 cupcastor sugar (200 gm)
1 cupunsalted butter (230 gm)
4large eggs
1 tspvanilla extract
zest of 1 large lemon
1/4 cup (60 ml)fresh lemon juice
2 tspbaking powder
1/4 tspsalt
For the Custard
500 mlmilk
1 tblssugar
2 tblscustard powder

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Steps

mins

1

Pre-heat oven to 350 degrees Farenheit or 180 degrees centigrade
2

Beat butter and sugar until light and fluffy
3

Beat in vanilla extract
4

Add eggs one at a time
5

Sift flour, baking powder and salt
6

Add sifted flour into the batter alternating with lemon zest and lemon juice
7

Mix well
8

Pour batter in prepared tin
9

Bake for 40-50 mins or until skewer comes out clean
10

For the custard
11

Pour milk into saucepan and add one tablespoon of sugar and bring to the boil.
12

Put 2 tbls of custard powder in a cup and add some water. Stir until you get a smooth paste. No lumps.
13

When the milk starts boiling pour the custard paste into the boiling milk. Stir until the mixture thickens.
14

Remove from the fire and pour into a large cup to cool slightly.
15

Serve with cake.