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.
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
For cream Cheese Icing:
Cream Cheese – 4 oz
Confectioner’s sugar – 1 cup
Milk – 1 tbsp
Lemon juice – 1 tbsp
Vanilla extract – ½ tsp
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.
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
The cake lasts up to 3-4 days in an airtight container at room temperature.