Monday, January 13, 2014

Lemon cake


Unsalted butter, room temperature - 1 cup (226 grams) 
Granulated white sugar - 1 cup (200 grams)
Vanilla essence - 1 teaspoon
Eggs - 
Zest of  lemon (outer yellow skin of lemon) - 1
All purpose flour (Maida) - 2 cups (260 grams) 
Baking powder - 2 teaspoons
Salt - 1/4 teaspoon
Fresh lemon juice - 1/4 cup (60 ml) 

Lemon Frosting:

Icing sugar, sifted - 1 cup (115 grams)
Fresh lemon juice - 2  tablespoons
Water - 2 tablespoons

Lemon Cake: 
Preheat oven to 180 degree C and place oven rack in the center of the oven. Scrape the Yellow color of the Lemon. Don't Scrape white color as it will be very sour.
Butter  9 inch (23 cm) pan and then line the bottom of the pan with tracing Paper.

In a bowl , with a hand mixer beat the butter and sugar until light and fluffy and pale in color (about 3-4 minutes). Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract. Add the eggs and mix well (batter will look curdled).
Sift or whisk together the flour, baking powder, salt, and lemon zest. Add the flour mixture (in three additions) alternately with the lemon juice (in two additions), mixing until you have a smooth batter. 

Pour the batter into the prepared pan, smoothing the top with the back of a spoon or a spatula. Bake about 40 - 50 minutes, or until a toothpick inserted in the center comes out clean. (Do not over bake or the cake will be dry.) 
Place on a wire rack to cool for about 15 minutes, then gently remove the sides and bottom of the pan.Remove the tracing Paper.

Lemon Frosting: 

Place the sifted icing sugar in a small bowl. Add 2 tablespoons lemon juice and stir until you have a thick and smooth glaze. Add more lemon juice or powdered sugar, as needed. 
Pour the frosting over the top of the cake, allowing it to drip down the sides. Spread with a Knife. Let the frosting dry before covering and storing. Decorate with grated chocolate and sugar balls.
This cake will last for several days in an airtight container.Makes one - 9 inch (23 cm) cake.
Recipe Courtesy: Joy Of Cooking.

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