Of lemon cake, tried, eaten and much loved

So, the lemon cake that I was talking about here was prepared over the weekend, and what a cake it turned out to be! The lover of lemon that I am, I thoroughly enjoyed making this cake. It is quite simple to prepare, and tastes yummy. Just the right combination of sour and sweet, with the tart freshness of lemon. The cake was promptly shared among the extended family and went on to be much loved.

Proof of the pudding cake? Here it is.

Thank you so much for the recipe, GB! πŸ™‚ I made a few modifications of my own to the original recipe.

Here is the recipe that I used:

Ingredients (for 2 people):

For the cake:

1 egg

1 cup wheat flour

1/2 cup maida

A pinch of salt

About 3/4 cup granulated sugar

About 1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup oil

1/4 cup buttermilk

For the glaze:

1 teaspoon lemon juice

1-1/2 tablespoons powdered sugar

Recipe:

1. In a bowl, mix together the lemon juice, egg, oil, buttermilk, lemon zest, and granulated sugar. Beat well, till the sugar melts fully.

2. Add the other ingredients – maida, salt, baking powder, baking soda and wheat flour – to the bowl. Fold into the wet mixture gently. Mix everything thoroughly.

3. Preheat the oven for 10 minutes at 180 degrees. In the meanwhile, grease and flour a cake tin and keep ready.

4. When the oven is hot and ready, pour the batter into the cake tin. Let it bake for about 40 minutes at 180 degrees, or until a knife inserted into the middle of the cake comes out clean.

5. While the cake is cooking, prepare the lemon glaze. For the glaze, mix together the teasponfull of lemon juice and powdered sugar well. While the cake is still warm, remove it from the cake pan and spread the glaze evenly all over it.

This cake tastes great when warm, and it is even better eaten the next day. In fact, I have always found home-made cakes to be a little more moist, a little more sweet and a little more tasty when eaten the next day. Is it just me?

Do try this cake out some time!

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25 thoughts on “Of lemon cake, tried, eaten and much loved

      1. @NS

        Yes, lemon zest is finely grated peel of lemon. As per GB, I used a common vegetable grater from my kitchen to get the lemon zest for this recipe. I zested 2 lemons, which gave me close to 1 tablespoon of zest. You need to grate the lemon using the grater like you would for grating a carrot, turning it around to avoid peeling off the white part underneath the skin.

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  1. Middle of the night is certainly not the right time to see this yummy post ! Times like this I really wish I had a magic pencil to draw all the delicious food and make them come to life πŸ˜›

    Like

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