The yummy and flavorful cake… I did not have an idea how this would be until I made this. Me being someone who does not prefer tanginess, the only motivation was that I could click beautiful pics decorating lemon pieces. Does that sound weird??? But I was the one who completed almost three-fourth of the cake :)
Now it is not the Spider Solitare that keeps me away from blogging. It is something else. I am waiting for something and the tension – not really tensed, but just the thoughts about it, does not even allow me to log onto blogger, browse through FB & orkut. The only thing I do on my system is refresh my mails. Hope I get the results very soon. Friends…You know the next.. Please wish me good luck.
Now coming back to lemon cake. I had seen few beautiful clicks from my fellow bloggers and wanted to try this out. All my hope was on AJ who has a great love for all sour tastes and I was sure that I am not going to have more that a piece to taste. But things were not as expected, I really loved the sweetness of honey and sourness of lemon and especially the nice aroma of the cake. And poor AJ couldn’t accept the idea of sourness in a cake which was supposed to be sweet. Still he managed to have it with tea for a couple of days (Secret – I did not prepare anything else, so his hunger would accept anything).
Here it goes…
Ingredients:All purpose Flour -- 1 ½ cups
Baking Powder -- ¼ tsp
Baking Soda -- ¼ tsp
Granulated Sugar -- 1 cup
Honey -- 4 tbsp
Unsalted Butter -- 4 tbsp
Medium Eggs -- 3
Grated Lemon zest -- 1 tbsp
Fresh Lemon juice -- 5 tbsp
Yogurt -- 4 tbsp
Milk -- 2 tbsp
Water -- 1 tbsp
Vanilla essence -- ½ tsp
Salt -- ½ tsp
Preparation of the cake:
Preheat the oven to 350°F (175°C). Grease one 8x4 inch loaf pan.
Sift together the flour, baking powder,salt and baking soda in a bowl. Keep aside
Cream the butter, 3/4 cup granulated sugar and honey in a bowl until light and fluffy. Now, add the eggs, one at a time, and then the lemon zest.
In another bowl, combine 2 tbsp of lemon juice, yogurt,milk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Pour the batter into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine ¼ cup granulated sugar with the remaining 3 TBSP lemon juice and 1 Tbsp water in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cake is done, let it cool for 10 minutes, then invert them onto a rack set over a tray. Prick the cake all over with a skewer and spoon the lemon syrup over the cake. Allow the cake to cool completely.Serve.
You can decorate as per your wish.