The last time I made this cake I was in high school. How time flies! I couldn’t remember the recipe so I got it from her again recently. Mothers are amazing! I would be struggling right now if she hadn’t insisted on teaching me how to cook. Even with my horrible attitude quite a number of things stuck. I am so grateful that she made the effort (^_^)

the grated lemon

My husband is still on the raisin campaign, I can’t complain, at least I don’t have to guess what he wants. I hadn’t soaked any in rum so he decided he would cook them in the rum, then flambé! I wish I took photos of that, the fire was huge. I was busy with the batter.

And the ingredients were as follows:
2½ cups flour
1¼ cups sugar
2 teaspoons baking powder
1 teaspoon salt
¾ cup butter
3 eggs
¾ cup milk
1 tablespoon lemon rind (grate the skin)

Mix the flour, sugar, salt, baking powder, butter and lemon grates in a mixing bowl till sandy looking. Use a fork.

the dry mix before adding the milk and eggs

At this point I called my husband to the kitchen to start cooking his raisins. I wanted them to cool a bit before I added them to the batter.

the raisins cooking in rum

When they were done and cooling I finished up the batter for the cake. In another container, mix the eggs and milk. Beat. Add to the dry mix. Beat.

Bake at 180°C for 1:15min. I separate the batter into two, folded in the raisins in one and baked the the one plain.

Once the cake is done and cooled, heat up 4 1/2 teaspoons of lemon juice and 2 tablespoons of sugar in a small pot. Let it boil for 2 min.

bubbling! makes a very nice coating for lemon cake

Brush this mix over the cake. Done!

the plain lemon cake
the lemon-raisin cake

 

Husband Rating: ★★★★★★★★★★
best one you’ve ever made!

Apparently the best anything I’ve made so far, this is the first 10 I’ve gotten!

 

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

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