Whenever I make hummus, it's a given that I'll hv lemon rinds for baking; I did add a tbsp into the hummus. So the rest was enough for a loaf of lemon cake, except I divide mine into 4 little ceramic bowls, in a toaster oven. This was adapted from an online recipe at Food Network by Ina Garten.
I take 4 tbsp of #Emborg
salted butter, 6 tbsp of icing sugar and microwave for 20 sec to soften the butter. Cream the two. Mix in 1 egg, then another, and 3 – 4 tbsp of lemon rinds. In a cup, I mix 2 tbsp moscato, 3 tbsp #Pauls
UHT milk, and 1/2 tsp of #Whittingtons
vanilla extract. In a separate bowl, I mix 6 tbsp of #RedMill
golden flaxseed meal, 6 tbsp self-raising flour, 1/4 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt. Then mix these two things into the batter, alternately bit by bit, starting and ending with the flour mix.
I was satisfied with the gooeyness of the batter and it tasted sweet enough. Whatever tray, tin, cup, bowl(s) you use, line it with some oil (I use pure olive oil) then fill it only halfway to give room for the cake to rise. And as you can see, mine peaked to the top. The recipe called for 45mins – 1h at 350°F, so I baked mine at 200°C for 20 mins first then check; it was cooked all the way through!! Allow 10 minutes to cool before adding a lemon glaze or just serve warm 😊 #ibakesome #lemoncake #lemonbuttercake #cakeforlunch #lunch #greedygirl #yumyumnomnom #homemade #cakeswithalcohol #notsosweet #thankyoucake #goldengoodness