Tags

, , , ,

Ever since Amanda got me started on this whole healthy baking business, I’ve found myself gravitating towards lemons a lot. I really love a fresh lemonade, or a hot honey lemon drink when I’m under the weather, but to bake with lemon? This is actually new to me!

This cake is so healthy that if you want anything healthier, you would have to bite into the lemon itself. :p

Speaking of healthy, the very nice people over at SlimKicker are sponsoring a giveaway right here! They are giving away an Ozeri Touch Professional Digital Kitchen Scale to the lucky winner.

I’ve started many fitness regimes only to lose focus and give up soon after. SlimKicker is a program that keeps you focused and motivated in fun ways such as games and challenges. You rack up points by tracking healthy calories, and completing challenges such as quitting soda for a week. Upload a picture of a reward such as a cheat food, or iPod, and the program will remind you to reward yourself with that reward once you reach your target points. Slimkicker also has a calorie counter app as well. So handy!

**Update – The giveaway has ended. Thank you for participating!**

A few rules for entering the giveaway:
  1. Simply leave a comment with a suggestion of a fun, creative fitness or diet challenge in 1 or 2 sentences. A challenge can be something simple like “not eating processed meat for a week” to something more difficult like “exercise before watching tv”.
  2. The winner will be chosen by SlimKicker and I will announce the winner on my next post and by email.
  3. This giveaway will expire on 31 July 2012
  4. This giveaway is limited to those in USA due to shipping constraints. Sorry!!

Good luck!! Now, back to the lemon cake…

Lemon Cake
 
125g butter, softened
3 eggs
1¼ cups caster sugar
1½ cups self raising flour
½ cup milk
finely grated rind of 1 lemon
juice of 1 lemon
 
Preheat oven to 180C. Grease and line the base of a deep 20cm cake pan with greaseproof paper. If making cupcakes, line a 12 hole cupcake tin with cupcake liners.
 
Cream butter, rind and sugar in a bowl until light and fluffy. Add eggs one at a time, beating after each addition. Sift flour over the egg mixture. Add juice and beat for a few seconds. Add milk and beat until well combined.Pour into prepared tin. Tap the tin on the worktop to settle the batter.
 
Bake in preheated oven for approximately 50-60 minutes until golden and cooked through when tested with a skewer. If making cupcakes, check that they are done after 15 minutes.
 
Stand cake for 5 minutes, then turn onto a cake plate or wire rack and cool completely.
Advertisements