Tartness of Your Cake

Dear Blog,

Like I had promised, I'm going to post up the recipe for that lemon cake:

1 cup of sifted all purpose flour

1/2 cup of oil or softened unsalted cultured butter

1/2 cup of milk/water (for lactose intolerant people)

1 cup of powered sugar (I put between 1/2 to 3/4 since I don't like things so sweet)

3 room temperature eggs

2 1/2 teaspoon baking soda

3 3/4 teaspoon of lemon juice (freshly squeezed)

3 oz lemon gelatin

1 small bowl of lemon rinds

Mix the sugar, oil, milk/water and eggs together first until it turns into this thick and foamy liquid. You can choose to separate the egg yolk and just use the egg white if you want, it's up to you. Eggs are usually used for leavening in baking, also for color, texture, flavor, and richness. I usually don't use the yolk when I'm making cakes that are red (like red velvet) or any hues of that color since it gives it this orangey shade after baking, but for that reason only. Except those cakes never rise as high as the ones that I use egg whites. Yes, egg whites create air bubbles in the cake when whipped, but yolks don't. They in fact do the opposite by making the cake flat. Also, yolks = denser cakes and egg whites = fluffier cakes. So, pick your options. (:

Then slowly blend your previous mixture with the flour and begin mixing it on a setting that's between medium or light until it's thick and ribbon-like. Set your oven at 350 degrees, let it sit until it's fully heated then put the batter in and set the clock at 20 minutes. Once it's done make sure to double check if it's thoroughly baked by sticking in a toothpick and checking if it's wet or not. If not then it's one step closer to being done! :D After taking it out, I would suggest letting it sit for a few hours until it's completely cooled before heading towards the decorating part.

Really, after the cake is done... The decoration ideas usually comes from the person making it. I will put out there that dark chocolate is a very good combination with the tanginess of the lemon flavor since dark chocolate has its natural bitterness that's not too overwhelming if used in the right proportions. So, have fun with it... Let your creativity out! :D

That's it for now~

`Tsuki