|per 100 g||Total Recipe|
|Gross weight||100 g||982 g|
|Energy||1698 kJ / 406 kcal||16666 kJ / 3985 kcal|
|Sat. fat||14 g||136 g|
|Unsat. fat||7 g||61 g|
|Fibre||1 g||7 g|
|Salt||194 mg||1899 mg|
250 gWhite Flour
250 gWhite caster sugar
2 mlVanilla extract
982 gTotal recipe weight
Heat the oven at 160 °C / 320 °F. Take the butter from the fridge so it can reach room temperature
Using the mixer, beat the sugar through the butter until its smooth and the sugar is completely absorbed in the butter.
Now set the mixer to medium speed and add the first egg; mix until its fully blended in. Repeat the process with the remaining eggs adding them one at a time and making sure each one is fully blended before adding the next egg.
Now mix the butter at high speed for 10 minutes.
Butter the cake pan and coat it with flour.
Weigh the flour, baking powder, salt and grated lemon skin in a bowl.
The butter will now be white and fluffy and ready to fold the flour through using the spatula.
Fill the cake pan with the batter, no more than 3/4 full. Bake in the oven for 50 - 60 minutes. Don't open the oven until you can see that the cake is ready to test.
Then carefully open the oven and poke a skewer into the cake`s core; the cake is ready when there is no batter sticking to the skewer.
Allow the cake to cool down a little befor turning it on to plate or small cutting board.