RSS

Lemon Cake with Cream Cheese Icing

07 Sep
Lemon Cake with Cream Cheese Icing

All of you following the blog must be thinking I can bake only with chocolate…

Well, I can bake other cakes as well and they taste equally good too.

This lemon cake is a light airy cake, with the fresh scent of lemons when eaten alone. But when you top this with the cream cheese icing, it takes it to another level.

The flavor of the cake just explodes in the mouth as you bite into it .. it’s yummy.

Try it.

IMG_5454

Ingredients:

Unsalted butter                                                                                   –              1 stick

All purpose flour/ maida                                                                       –              1 ½ cups

Sugar                                                                                                 –              1 ¼ cups (1 + ¼)

Lemon zest (from 5-6 lemons)                                                              –              ¼ cup

Lemon juice (freshly squeezed)                                                            –              ½ cup (¼ + ¼)

Baking powder                                                                                    –              ¼ tsp

Baking soda                                                                                        –              ¼ tsp

Buttermilk                                                                                           –              ½ cup

Vanilla extract                                                                                     –              1 tsp

Eggs                                                                                                  –              2 nos

IMG_5461

For cream Cheese Icing:

Cream Cheese                                                                                     –              4 oz

Confectioner’s sugar                                                                             –              1 cup

Milk                                                                                                     –              1 tbsp

Lemon juice                                                                                         –              1 tbsp

Vanilla extract                                                                                      –              ½ tsp

IMG_5462

Method:

Pre-heat the oven to 160 degrees centigrade. Grease and line an 8” cake pan. Keep aside.

In a large bowl, cream the butter and 1 cup sugar together, till it is light and fluffy.

Add the lemon zest and beat on medium speed for another 5 minutes.

Now, slowly add the eggs, one at a time, mixing them well before adding the next.

In a medium bowl, sift the flour, baking powder, baking soda together.

In another bowl, mix the wet ingredients together i.e. ¼ cup lemon juice, buttermilk and vanilla extract.

Add the flour and buttermilk mixtures alternately to the butter and sugar mixture, making sure to begin and end with the flour mixture.

Mix well for all the ingredients to have combined together, making sure to scrape the sides of the bowl.

Pour the batter into the prepared cake pan and smoothen the top.

Bake for 30-35 minutes, until the toothpick inserted in the centre comes out clean.

Combine the remaining ¼ cup sugar with the remaining ¼ cup lemon juice in a small saucepan.

Cook on medium heat till all the sugar has dissolved and it has a syrupy consistency.

When the cakes are done, allow them to cool for 10 minutes. Remove the cake from the pans and set them on a metal rack. Now, pour the lemon syrup over the cake and allow them to cool completely.

IMG_5478

For the cream cheese icing:

Beat the cream cheese and confectioner’s sugar together till they are smooth.

Add the milk, lemon juice and vanilla extract and keep beating till they have a smooth consistency. It the mixture is too thick, add some more milk gradually a teaspoon at a time.

Spoon the cream cheese mixture over the cake and serve

ENJOY!!!

IMG_5464

Note:

The cake lasts up to 3-4 days in an airtight container at room temperature.

Advertisements
 
Leave a comment

Posted by on September 7, 2014 in Cakes, Cakes and Brownies

 

Tags: , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s