Receta Making Lemon Chocolate Swirl Cake
After looking at My Kitchen Snippets' latest recipe on Pandan Marble Butter Cake, I was bitten by baking bugs again. Today, I finally managed to find the time and energy to quickly bake a cake again and am very happy with today's cake result. However, instead of making making a marble cake using pandan as per the original recipe, I used lemon. Why? Because my pandan plant in my garden is wilted and almost dry after my Mom transferred the plant into a new pot two weeks ago. Also, I missed the taste of Lemon Cake that I baked long time ago.
Here's the modified recipe that I used to bake my lemon cake today.
My first attempt in baking lemon chocolate swirl butter cake.
Lemon Chocolate Swirl Cake
Ingredients:
- 125gr Unsalted butter, room temperature
- 125gr Margarine
- 180gr Sugar
- 5 Eggs
- 250gr Flour
- 1.5 tsp Baking powder
- 80ml Milk
- 1 tsp Vanilla extract
- Cocoa powder for dusting
- Finely grated rind of 1 lemon
- Squeezed juice of 1 lemon
- Orange or yellow food colouring
Tutorials:
Preheat the oven to 160 degree Celcius. Sieve flour and baking powder, set aside.
Cream butter, margarine and sugar until light and fluffy using high-speed electric mixer, scraping the side of the bowl occasionally.
Add eggs into the cake batter one at a time, beating well after each addition. Add vanilla essence, fresh lemon juice and grated lemon rind into the cake batter.
Fold the flour mixture and milk into the cake batter in three batches, using rubber spatula.
Divide cake batter into two portions: Plain portion and another portion with few drops of orange or yellow food colouring.
Spoon few dollops of both cake batters in a greased and lined baking pan. Dust it with cocoa powder using a sifter. Repeat the same methods for the rest of the cake batter.
Tap the baking pan on kitchen counter's top for few times to even out the batter.
Bake the cake in a preheated oven for 45-50 minutes or until a toothpick inserted into the cake's centre comes clean.
Once done, remove the cake from oven and let it cool for 5 minutes before serving it.
Citrusy soft cake.
This cake is soft, fragrant and not so sweet. I used loaf pan to bake this cake but I ended baking two loaves of this cake as one loaf pan cannot contain the above cake batter. Therefore, one loaf of this cake will go to my Mother-in-Law later today.
When my husband was eating a slice of this cake, suddenly he stopped and said, "Hey, this cake is nice. You might want to keep the recipe." I grinned.