Fern's One Bowl Custard Cake

Firstly, cousin Fern is on a baking streak (always have, I think). Secondly, hubby's ex-classmate, SJ who has never bake in her entire life before, called me up last week and we met up this morning to get her baking supplies. Lastly, my sister in law who hardly bakes, actually made a nice looking chocolate sponge cake. That did it. I told myself I had to bake a cake .... NOW!!! It was an outrageous hour to attempt baking and even a more outrageous hour to gobble up the freshly baked cake at 9.30pm when just an hour ago, I had my dinner.

The preparation time took no more than half an hour. I wish there are more people in the house to help me finish the cake. Hubby was away camping in some godforsaken place, dad put his hands up in total surrender because he was still full with dinner, mom at least gave me face and politely abided with 1 tiny slice and I, well... I had to give moral support to myself, hadn't I? I ate 3 fat slices of the cake. The texture of the cake was fluffy and moist. It was absolutely heavenly to go with a cup of tea my mom made (thanks to cousin Soo for contributing the tea leaves). Thanks to cousin Fern for sharing this wonderful recipe in her blog.

Ingredients :

2 cups self-raising flour, sifted

250g butter at room temperature

1 tsp vanilla extract

Rind of 1 lemon, finely grated

1 3/4 cups caster sugar ( I reduced to 1 1/2 cup)

4 eggs

3/4 cup custard powder

1 cup milk

Method :

Preheat oven to 175C. Cream butter and sugar with vanilla extract, lemon rind and sugar. Beat in eggs one at a time until well combined. Add flour, custard powder and milk and beat at very low speed until just combined. Pour into lined 23cm deep square tin. Bake for 50-60 minutes or until a skewer inserted comes out clean. Turn onto a cooling rack.