Thursday, 23 July 2020

Lemon Cake

I love to simplify the recipes specially when it comes to baking. It's a turn off for me when it involves multiple dishes/bowls to be used for one. Not that anything is wrong with those but I am probably too lazy.
Citrus is a favorite flavor at home, be it an ice cream or a cake. Smell of fresh lemons inspired me to whip up this simple yet flavorful,  light and fluffy cake. No creaming of ingredients and complicated recipe, here is how I made it.


Flour 1.5 cup
Butter 1 cup (at room temperature)
Sugar 1.5 cup
Baking Soda 1/2 tsp
Baking Powder 1 tsp
Lemon juice 1/4 cup
Sour cream 1/4 cup
Milk 1/4 cup
Lemon zest 1.5-2 tbsp
Eggs 2
Vanilla a tsp
Salt 1/2 tsp


Turn the oven on at 350 while you prep the cake batter.
Mix all wet ingredients in one bowl , add sugar and mix using a whisk. 
Sift all dry ingredients and fold in the wet. Grease a 8 inch square pan or 9 inch round. Line it with parchment paper/baking paper.
Pour in the batter and bake on the middle rack for 45-50 mins. Insert a tooth pick in and if it comes out clean your cake is done. 
Transfer to a cooling rack. Wait for at least 30 mins before you slice it.

You can replace cream with coconut milk for an extra flavor note.
You can add icing if u like. Two tbsp of lemon juice plus a cup of icing sugar. Add more juice if needed and drizzle over the cake once its cooled.
You can use vegetable oil to replace butter.