Lovely textured Lemon cake to share with your Valentine!
Type: Tea cake
Makes: 500 gms Cake
Time Required: 1 hour
70 gms (1/3 Cup + ½ tbsp) Butter
175 gms (1 Cup + ¼ Cup) Maida
1¼ Cup Curds / Yoghurt
2tbsp Lemon Juice
1tsp Lemon zest (Zest = grated lemon rind)
140 gms (1/3 Cup + 1/3 Cup) Powdered Sugar / Castor sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Lemon Essence (Optional)
A pinch of Yellow food color (Optional)
Grease the baking tin with Butter and dust with Maida. Keep aside.
To pre-heat the oven:
Select convection mode and select pre-heat option at 180 degrees.
Select lower coil and pre-heat at 180 degrees for 7 minutes.
Remove the spill tray while baking.
For the cake:
Sieve Maida, Baking Powder, and Cooking Soda together in a bowl (1) and keep it aside.
In another bowl (2), mix Curds, Lemon Juice, Lemon Essence, Color, and Lemon zest and keep aside.
In another mixing bowl (3), cream Butter and Sugar till fluffy and light.
Add Curds mixture (1) and Maida mixture (2) alternately to the butter bowl (3) and mix slowly in a single direction.
Warning: Vigorous mixing can curdle the mixture.
Pour the mixture into the baking tray.
Bake at 180 degrees for 30 to 35 minutes.
Let it cool. Remove the cake on a tray.
Slice and serve with steaming hot tea.
Tags: Baking Art, Cakes n' Pastries, Eggless Lemon Cake, Lemon Cake Recipe, Tea Cake Recipe
Filed under: Cakes n' Pastries