Wednesday, April 22, 2009
Lemon cake - all that I could save
Summers and lemons sure have a strong connection. The bright yellow is one colour we do associate with summers and the refreshing fresh lemons are in plenty this time of the year. For squashes, pickles, drinks, puddings and satisfying several other creative urges is the yellow and vibrant lemon. The lemon cake is what I decided to make the other day. This is not one that I make regularly as I was a little apprehensive of how my little chef my daughter would accept the taste of lemon in a cake.
Cakes she loves but watching me grating the lemon zest into the cake batter was not one that she could digest easily. However, once the cake was baked she couldn't resist trying it. And yes, She loved the cake. She said "Amma , I like this lemon taste that comes right at the end". OOH was I relieved or happy:)
I too loved the lemon flavor and the taste that came in between the vanilla flavor. The cake came out moist and perfect. The only thing was by the time I decided to click a snap I had only this one slice left:(
Again was I happy or sad? Happy yes, the happiness and satisfaction that you get from seeing that your family loves what you cooks is truly something else. So cheers to the lemon cake it is. will get to baking one sooooon...the response at home has been truly encouraging.
Flour- 3/4 cup
Baking powder - 3/4 tsp(not heaped)
Sugar - 3/4 cup
Butter - 1/2 cup (about 60 gms)
Vanilla essence - 1 tsp
Zest of lemon - 1/4 tsp (be careful while grating that you take only the yellow and don't grate in the white portion under the yellow)
Yellow colour - 2 drops (optional) (I prefer not to use colour)
1- Sieve all the dry ingredients together.
2- Cream the butter and sugar and slowly add in the dry ingredients.
3- Add the vanilla essence, colour(optional) and the lemon zest. Fold.
4- Bake in a pre-heated oven at 180 degrees for 25 to 30 minutes till done.