Lemon and Passionfruit Cake
Ingredients & Equipment
150 grams softened butter
3/4 cup caster sugar
2 large eggs at room temperature
1&1/2 cups self raising flour
50 mL milk
grated zest of 1/2 a lemon
1/2 cup passion fruit pulp
can add bluberries
bar tin
baking paper
aerated oil can held straight
large mixing bowl
measuring equipment
electric beater
spatula
2 spoons
150 grams softened butter
3/4 cup caster sugar
2 large eggs at room temperature
1&1/2 cups self raising flour
50 mL milk
grated zest of 1/2 a lemon
1/2 cup passion fruit pulp
can add bluberries
bar tin
baking paper
aerated oil can held straight
large mixing bowl
measuring equipment
electric beater
spatula
2 spoons
Method
- preheat the oven to 170 degress Celsius fan force
- grease 2 bar tins, sides and bottoms. cut out baking paper and line just the bottom of the tin
- cream the butter and the caster sugar together ina bowl until pale in colour and fluffy
- add the eggs to the mixture one at a time, beating in between
- fold in the flour, then stir in the milk and the lemon zest and passion fruit pulp
- carefully fold in the blueberries (if you want them)
- pour the mixture in to the prepared baking tin and bake in the centre of the oven for 25-30 minutes until golden brown (the cake doesn't rise a lot but is very light)