Chee Seng Sesame Oil Lemon Cake
INGREDIENTS
Cake:
6 tbsp Chee Seng sesame oil
3 cups all purpose flour
1.5 tsp baking powder
1 tsp baking soda ½ tsp salt
1 cup sugar
1 cup unsweetened soy milk, room temperature
Zest of 1 yellow lemon (1 ½ tbsp) 6 tbsp lemon juice
Topping:
1 block cream cheese (1 ½ cup)
1 tbsp sugar
1 box of strawberry
1 box of blueberry
2 Lemon slices 1 packet rosemary
STEPS
1. Preheat the oven to 220 C. Line a 8 inch pan.
Cake:
Dry Ingredients: To a bowl, sift in the flour, baking powder and baking soda, sugar and salt whisk together.
Wet Ingredients: In another mixing bowl, mix together the soy milk, Chee Seng sesame oil, lemon zest and lemon juice.
Add the wet ingredients to dry ingredients and use a spatula to fold and mix well till combined.
Transfers the cake batter to the cake pan. Smooth out the top with a spatula.
Bake: for 45-50 mins or until a little past golden brown on top and springy to the touch.
Remove from the oven and cool.
Topping:
Set the cream cheese to room temperature.
Fold in the sugar.
Spread it onto the cake.
Slice lemon and top the cake with strawberries, blueberries and rosemary.