Lemon Cake
This recipe gives you a very
subtle lemony taste in your cake. Neither too sweet nor tangy, a perfect
balance of sweet and tartness.
Ingredients
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Butter – 110 gms
§
Sugar – 150 gms
§
Milk – 100 ml
§
Flour (Maida) – 200 gms
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Baking powder – 1.5 tsp
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Salt – ¼ tsp (pinch of it)
§
Vanilla extract – 1 tsp
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Eggs – 2
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Lemon zest – 1 tbsp
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Lemon juice – 3 tbsp
§
Method
1.
Pre-heat the oven to 180°C.
2.
Grease
the cake tin (baking dish) with butter and dust it with flour.
3.
Have
the butter at room temperature. Beat the butter, lemon zest and sugar well till
it’s light and soft in consistency. Since sugar is more than the amount of
butter, the mixture will be thick. So don’t be hard in mixing the sugar and
butter vigorously J …
4.
Now
beat in eggs into the mixture. Add one egg at a time and beat well to have a
smooth batter. The batter may get curdled. This is perfectly ok, but if you
wish to have a smooth batter at this stage, refer the Tip * given
below.
5.
In a separate bowl, sift in
the dry ingredients – flour, salt and baking powder.
6.
Into the egg-sugar batter,
beat in the flour mixture and milk (refer Tip ** given below).
7.
Lastly add the vanilla
extract and the lemon juice. Mix well. Make sure to have a smooth batter.
8.
Pour in the batter into the
baking dish.
9.
Pop in the baking dish into
the oven and reduce the temperature to 160°C. Bake for 10 minutes and then increase the temperature
to 180°C. (refer Tip *** given below).
10.
It will take about an hour
(depending upon the capacity of the oven) for a well cooked spongy cake. (refer
Tip **** given below)
Serving
Serve the cake slices with a
dollop of fresh cream, topped with some fruits like strawberry, blueberries.
Relish it with a cup of hot tea J
Tips
* You can add a tea spoon of flour into the
batter before mixing the second egg. This will help the batter not getting
curdled
** To have a
smooth batter, add the flour mixture and milk in batches. Divide the flour
mixture into 3 parts and milk into 2 parts. Mix the flour and milk
alternatively into the egg-sugar batter. This will give you an even consistency
and smoothness required.
*** Varying
the temperature at the initial stage, ensures that the cake gets a gradual soft
heat and once it is warm, let it cook at 180 degrees. The batter does not split
and a smooth, evenly textured cake is resulted.
**** You can
check its doneness by inserting a tooth-pick. If it comes out clean, its done.
The top surface bounces a bit when pressed with the tip of a finger.
Try this recipe and share your comments and/or suggestions.
