7 Feb 2015

Lemon Cake

We wanted to try a tangy cake, normally I am not a huge fan of tangy cakes but it was a long time since I had one so decided to try this recipe. It turned out great, I loved it! Although I should say, my husband did not like the tangy flavor in a cake! If you like a tangy cake then this is a must try!


Lemon Cake


LEMON CAKE
Preparation time 15 mins | Baking time 30 mins | Serves 10 slices
Recipe adapted from - here 

Ingredients
  • All purpose flour (maida) - 1 and 1/4 cups
  • Granulated cup - 3/4 cup
  • Baking powder - 2 tsp
  • Egg - 1 (check notes for eggless version)
  • Buttermilk - 1/2 cup
  • Sour cream or yogurt - 1/3 cup
  • Vegetable oil - 3 tbsp
  • Lemon juice - 1.5 tbsp (original recipe had 1/4 cup lemon juice)
  • Vanilla extract - 1 tsp
  • Lemon zest - 2 tsp (original recipe has 1 tbsp lemon zest)
  • Salt - 1/4 tsp
Lemon Cake

Method
Preheat the oven to 180 degrees C and grease and line an 7 inch baking pan.
1. In a bowl, add the egg and vanilla extract. Beat for 2 minutes until light and frothy.
2. Add the sugar and beat again. Add the yogurt and beat again.



3. Now add the buttermilk and oil and beat again. 
4. Add the lemon juice and mix well.



5. Sift in the flour, baking powder and salt. Fold gently. Do not over mix.
6. Add the lemon zest and and mix in. Pour into prepared baking pan and bake for 25-30 minutes or until a skewer comes out clean.



7. Let cool in pan for 10 mins and then remove the cake from the pan and cool completely.


Lemon Cake

Notes
1. The original recipe called for 1/4 cup of lemon juice but I felt it would make the cake too tangy hence added only 1.5 tbsp.
2. For an eggless version, try using 1 tbsp of flax seed powder mixed in 3 tbsp of warm water. Mix it and set aside for 10 minutes and then use. 
3. While scraping the zest of the lemons, always make sure to just scrape the thin outer coloured portion. If you go deep and scrape the white layer (pith), your cake will become bitter. Removing just a thin layer can be achieved if you use a microplane, if using a regular scrapper then you need to be cautious so as to avoid the pith.

Check this link to know more on how to make buttermilk .

Until next time,
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9 comments:

  1. Perfected made. And yes please with anything with that sour tang.

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  2. Looks so soft and delicious...I love lemon so would def enjoy having one!!!

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  3. sometimes we are bored with usual flavour , so we can try this one

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  4. once it a while, a tangy cake is welcome... I too made one last night and enjoyed a slice for breakfast today... will post by next week... I am not sure how everybody at home would like it but for sure I loved it... this one looks so soft...

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  5. Scrumptious lemon cake...I love the freshness of lemon:)

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  6. Cakes look so moist.They must be really tangy with buttermilk and lemon right.

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  7. So soft, moist and lovely cake to have at any time.... :)

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  8. I just tried it out...the cake came out very soft and moist...it was lil tangy at the same time little bitter because of lemon zest I think...does it taste this way or did I go wrong anywhere?

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    Replies
    1. Yes it's an extremely soft and moist cake. Any lemon cake will be tangy, due to the nature of lemons. You can reduce the juice added if you don't want it too tangy. As for the slight bitterness, when you scrape the lemon zest, you need to be careful to only scrape the outermost layer. If you go deep even a little bit while scraping, then you cake will become bitter, again that's the nature of lemons :) Check out the notes, I have updated it with more info.

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