Lemon Cake

It’s been rather cold the past few days; temperatures are dropping to below 15

degrees Celsius. All Nairobi residents are wishing and longing for the January hot

weather, but July is expected to be even colder.

I wonder if I’m ready for what mother nature will decide to dish on us.

Don’t get me wrong; I love the cold weather more than the hot weather, but keeping warm

can be a hard task when the temperatures are too low.

A measuring cup with precise measurements gives better results.
I got these locally for less than Ksh. 200. Comes with the spoons.

On the upside of things, fret not, we’ve got you covered.

Just bake a cake.

A lemon cake to be precise.

The baking powder has to be levelled so as not to use too much and make the cake bitter
The flour has to be levelled so as not to use too much and make the cake too heavy and dry.

It will not only leave your house smelling like a little piece of heaven but, you’re

bound to enjoy the lovely fruits of your labour by indulging in some deliciousness

with a smile knowing that you worked hard to earn that cake.


The cake with a cup of tea or coffee will keep you warm, and you will thank me later.

I added some chocolate chips to mine because chocolate

Processed with VSCO with e1 preset
I added some chocolate chips to mine because chocolate

Trust me on this one.

Decorated with strawberries.



  • 250grams butter or margarine
  • 1 plus 1/2 cup white sugar (add or reduce to your liking)
  • 4 Eggs
  • 2 teaspoon lemon zest
  • 2 and 1/2 cups all purpose flour
  • 1 cup milk
  • 1 – 2 teaspoons lemon juice
  • 1 and 1/2 teaspoon baking powder


  1. Pre-heat your oven to 180 degrees Celsius.
  2. Grease and dust your baking tin.
  3. In one bowl, sift together the baking powder and flour. Seiving the flour and the baking powder together is essential as it helps the leavening agent get incorporated into the flour will. Add the lemon zest.
  4. In a jug, mix together the milk and the lemon juice. It will curdle at this point but it’s fine.
  5. In a second bowl, soften your butter or margarine with your mixer or spatula. Add the sugar and mix until well incorporated. The mixture will turn from yellow and heavy, to a pale white and fluffy texture. This step is important as it dictates the texture that your cake will have.
  6. Add your eggs one at a time to the butter mixture and mix well.
  7. Slowly add your flour and milk mixture into the butter and eggs mix. This should be done alternating so as to incorporate air into the batter and make your cake lighter as opposed to dense. Starting and ending with flour.
  8. Once everything is well incorporated, pour the batter into your prepared baking tin and bake for 40-50 minutes.
  9. If making cupcakes, divide into 24 cupcake cases and bake for 18-25 minutes.

Do not open oven door before time is done. 

Decorate cake as desired.

*serves 8, or one that is too cold


13 thoughts on “Lemon Cake

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