Preeti Shridhar
Nov 19, 20172 min
Trying out a lemon cake was on my mind for a long time . There was something which was not letting me do so. Finally I tried it yesterday and it turned out to be a beauty. Absolutely light and fluffy, super moist & slightly tangy.
Use fine granulated sugar or castor sugar but not powdered sugar.
I felt the batter was slightly more for the tin so I used it for 2 cupcakes. You can use a tin of your choice ( round, square), if you don't have a mini loaf tin or even bake it in cup cake moulds. If making cup cakes, remember they'll be ready in 18-20 minutes.
Ingredients : 1 mini loaf + 2 cup cakes
All purpose flour 3/4 cup ( 98gms)
Sugar 1/2 cup ( 100gms)
Oil. 1/4cup ( 60ml)
Baking pd 3/4 tsp.
Yogurt 2 tbsp
Lemon juice 2 tbsp
Lemon zest 1 tbsp
Fresh Mint Leaves 10-12 finely chopped
Salt a pinch
Eggs 2
Method:
Preheat the oven to 180 degrees Celsius .
Grease and flour a mini loaf tin. Line the bottom with butter paper.
Sift flour , baking powder and salt.
Mix yogurt, lemon juice, zest and fresh mint leaves.
Cream sugar and eggs until pale and double in volume. I used an electric hand beater for 2 minutes at full speed .
Now add oil in a thin stream and continue beating.
Now add dry ingredients and yogurt mix alternately, beating on speed 1 all the time.
Start with dry ingredients and end with the same.
Pour the batter in the prepared tin and bake for 30-35 minutes.
Mine took 30 minutes.
Do the skewer test to check the doneness.
Let the cake rest in the pan for 5 minutes.
Carefully remove it and cool it completely on the wired rack before slicing it.