I am not a very lemon loving person. Though I like the shape and smell of it, I detest the tanginess of lemons. To be very frank, I seldom buy lemons from the market except if I have to use it as a re-freshener in my refrigerator. For a person like me, the sudden urge to make lemon cake came as a surprise. I really wanted something other than chocolate and this was a welcome change. With no delay at all, S went in to buy lemons and the cake was made! If I say this is the fluffiest, lightest and freshest cake I have ever made, it would be an understatement. We both loved it every bit and the cake was best along with coffee. But that doesnt mean, one shouldnt have it as an after meal dessert and that’s exactly why we savored the last piece last night after dinner. This is surely going to be repeated again and here is the recipe –
- Maida – 1.5 cups
- Lemon Zest – 1tbsp (depends on the tanginess one wants)
- Lemon Juice – 1 tbsp + 1 tsp
- Sugar – 3/4th cup
- Baking Powder – 1 tsp
- Baking Soda – 1/4 tsp
- Salt – a pinch
- Egg – 1
- Thick Buttermilk – 1/4 cup
- Extra Virgin Olive Oil – 1/2 cup
- Powdered Sugar – 2 tbsp
- In a mixing bowl, add the lemon zest and granulated sugar – mix it until its all wet and crumbly.
- To this mixture, add lemon juice, thick buttermilk, egg and extra virgin olive oil. Beat it until sugar is dissolved.
- In another mixing bowl, add all the other dry ingredients – maida, salt, baking powder and baking soda. Sieve them or mix them well.
- Slowly fold this mixture with the wet ingredients and make sure the batter is neither too thin or too thick.
- Pre-heat the oven at 180deg C. Grease and flour the baking tin.
- Pour the cake batter and bake it for about 40mins or until the knife inserted at the center of the cake comes out clean.(Depends on the size of the cake and oven).
- Once the cake is warm, remove it from the tin (running the knife through the sides helps in bringing it out).
- To prepare the lemon glaze, add 1 tsp of lemon juice to the powdered sugar. Mix it well. Apply it all on top of the cake (when its still warm). Let it cool down before cutting it or if you are like us, you can have a warm cake 😀