Lemon Butter Cake

 " A most ever moist  lemon butter cake i have it try!" P/s..i add in some lemon skin in the batter..hehehe nice!"

 Ingredient

195g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g butter, softened
- 225g sugar
- 1 large egg, plus one large egg yolk
- 1 tbsp lemon zest(I used the zest from 2 large lemons)
- 17 tbsp whole milk (The original recipe uses only 12 tbsp,but I found the batter too thick and added 5 more)

Method:
Preheat oven to 180 degree c.Grease a 9" round cake pan.
In a medium bowl, whisk together flour, baking powder and salt.
Using a mixer, cream butter and sugar until fluffy for about about 2 minutes.
Beat in lemon zest, then egg and egg yolk. If the mixture curdles, just add 1 tbsp of flour and continue mixing.
On low speed, add flour mixture in 3 parts, alternating with milk.
Beat for 10 to 15 seconds on medium speed, just until batter appears uniform. The batter should look thick and creamy.
Pour batter into prepared pan and smooth top with spatula or knife.
Bake for about 40-45 minutes, or until it forms a golden crust and an inserted toothpick comes out clean.
Let to rest in pan for 10 minutes, then transfer to a cooling rack. Allow cake to completely cool before slicing. 

(Adapted from my little Factory Cake  blogspot)