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Home Dish Vanilla and Lemon cake

Vanilla and Lemon cake

Name: How to cook Vanilla and Lemon cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Vanilla and Lemon cake

This small cake I made yesterday for my birthday.....it is lightly sweetened cake....vanilla and a hint of lemon ( tanginess) ...with white icing of icing/ powdered sugar and lemon juice....just made some changes in my regular cake recipe I bake ...in regard to especially the sugar proportion. #nooven #cake

Ingredient

Food ration :

4-6 servings

Cooking time :

3 hours

100 gms

All-purpose flour/Maida

25 gms

Cornflour

3/4 tsp

Baking powder

1/2 tsp

Baking soda

1/8 tsp

Salt

50 gms

sugar (powdered)

3 tsp

Lemon zest

1 pinch

saffron

60 gms

Room temperature unsalted butter

eggs (room temperature)

1/2 cup

milk

1 tsp

vanilla extract/ essence

2 tbsp

sugar

2 tbsp

Lemon juice

1 tbsp

water

90 gm

icing / powdered sugar

1-2 tbsp

Lemon juice (may require more or less)

3 tsp

Pistachio slivers

2 tsp

Dried rose petals

Cooking instructions

* Step 1

Mix all the dry ingredients except sugar, zest and saffron.... shift the mix so that there are no lumps.

* Step 2

Prepare 5 inches cake tall tin (you may use bigger than this) by putting a butter paper at the base and greasing if with butter and dusting with flour.

* Step 3

Preheat oven at 180°C or preheat the cooker or vessel (with a stand inside & salt if you are using)if baking on gas stove like me, which I am presently doing it and enjoying..this time I used the smallest gas burner of the gas stove.

* Step 4

In a separate bowl take butter and sugar (powdered for quick and easy blending) and whip it using an electric hand mixer until light and fluffy, then add in the eggs one at a time and mix well. Add the vanilla extract and milk too and mix.

* Step 5

Now add in the dry ingredients in three parts to the wet ingredients mix and make a smooth batter, add in the lemon zest and saffron too.

* Step 6

Pour in the prepared cake tin and bake it for 30 minutes on high flame (small burner) and 10 minutes on low flame (your cake will brown beautifully) in the preheated vessel or in the preheated oven for 30-40 minutes or till the skewer inserted in the centre of the cake comes out clean.

* Step 7

While the cake is baking prepare the sugar syrup drizzle. Mix all and put it on the flame and cook till the sugar melts and mix. Once done let it cool. Once cake is done and out of oven, poke holes on the cake with a skewer and with the help of silicon brush, drizzle the syrup on the cake, wait for the cake to absorb the syrup, don't pour all the syrup at one go.

* Step 8

Let it sit for sometimes in the cake tin and then cool it on a wire rack....let it come to room temperature....may take 1-2 hours. After that you can chill in the fridge too but I skipped it as I had shortage of time and it's winter now.

* Step 9

Prepare the icing..put the lemon juice little at a time to the icing sugar...till you get a desired thick consistency (it should not be too runny also).....then slowly pour and spread it on the cake....it will drip down a bit....I didn't use the whole icing....I just gave a thin layer.....it was a lightly sweetened cake with a hint of tanginess. Decorate it with pistachio slivers and dried rose petals or anything you would like to decorate with. Bon Appetit!!!