Lemon Cake + Purple Yam (Ube) Cake, Chocolate Cake and Other Variations

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Yield: 2 round cakes (6 inch and 3 1/2 inch) or an 8x8 inch square cake

Ingredients:
112 g unsalted butter
1 c sugar
2 eggs
1 1/2 c all purpose flour
1 1/2 t baking powder
1/4 t salt
1/2 t vanilla powder
zest of 1 1/2 lemon
1 1/2 T lemon juice
1/2 c milk

Procedure:

• In a bowl, combine the dry ingredients: flour, baking powder, salt, vanilla powder and lemon zest.
• In another bowl, combine the wet ingredients: lemon juice and milk.
• In another bowl, cream the butter and sugar. Add in the eggs one at a time.
• Mix in a third of the dry ingredients, then half of the wet ingredients, then another third of dry ingredients, then the remaining wet ingredients, then finish off with the remaining dry ingredients. Mix until just combined.
• Pour the batter into a well greased baking pan.
• Bake on a 350F preheated oven for about 30 minutes depending on the size of the cake.

* Purple Yam (Ube) Cake Variation: Take out all lemon related ingredients, and replace it with 1 1/2 tsp purple yam flavoring. Also add purple food coloring to give the cake a purple yam feel.

* Chocolate Cake Variation: Take out all lemon related ingredients, and substitute 25% of the amount of flour with cocoa powder.

* This cake recipe is really versatile. Simply take out all lemon related ingredients and replace them with any flavoring of your choice. The measurement of flavoring extracts/essences would depend on how strong or light you like your flavor would be. 

Bon appétit,

Charlotte