Festive Lemon Cake Baked As A Gift
From vindee 16 years ago
- 75 minutes to make
- Serves 16
This was a gift for a friend, and looked very pretty when dressed up. Convenient to gift too, since it's already in a 'case'! This time I used something very interesting...'Lemon Sugar' that my friend got from Ukraine. Read more They have these satchets of lemon sugar that are very citrusy and add a lovely tang and kick to the cake. This recipe made 2 nice loaves...so we had one too! Yippee!! See less
Ingredients
- butter – ½ cup/100gms shopping list
- eggs – 3 shopping list
- sugar – 1 ¼ cups shopping list
- flour – 1 ½ cups shopping list
- baking powder – 1 tsp shopping list
- baking soda – ¼ tsp shopping list
- salt – ¼ tsp shopping list
- yogurt – 4 tbsp / thick shopping list
- Cream – 2 tbsp / 25 % fat shopping list
- juice of 1/2 lemon shopping list
- Rind of 2 lemons shopping list
- lemon sugar -1 tsp (optional) shopping list
- lemon extract - 1 tsp shopping list
- orange Essence – 1 tsp shopping list
- vanilla essence – 1 tsp shopping list
- lemon Syrup: shopping list
- water – ¼ cup shopping list
- powdered sugar – ½ cup shopping list
- Lemon sugar - 1 tsp (or juice of 2 lemons) shopping list
- orange extract – ½ tsp (optional) shopping list
How to make it
- Preheat oven to 180 deg C. Grease and dust 2 loaf foil (7-8 inches) cases well.
- Sift the dry ingredients together. Keep aside.
- Mix the yogurt + cream+ juice of 1/2 lemon in a small bowl. Keep aside.
- Beat the butter + sugar well until light and fluffy.
- Beat in the eggs 1 by 1, scraping the sides down after each addition.
- Beat in the lemon rind + lemon extract + orange essence + vanilla essence + lemon sugar.
- On low speed, beat in the dry ingredients alternatively with yogurt and cream mix…in 3 goes.
- If you like, you can mix a deeper yellow colour in 1/3 of the batter to get a marble effect.
- Divide the batter into the foil cases, alternating with the deeper coloured batter, if using, and level out.
- Bake for approximately 60 mins, or till the tester comes out clean.
- Leave on racks in foil cases.
- Meanwhile, while the cake is baking, heat the water + sugar + extract+ lemon sugar and make syrup.
- Should taste nice and tangy…like a concentrate.
- Poke the cakes gently with a skewer. Pour the warm syrup over the hot cake.
- Drizzle some thicker lemon icing over the top & decorate with sprinkles etc. ( I used basil leaves too dredged in icing sugar...since I didn't have mint leaves)
- Allow to cool completely, and then wrap in cellophane paper and ribbons to make a pretty gift.
People Who Like This Dish 5
- greekgirrrl Long Island, NY
- jeffsgirl Medford, OR
- danerin2 Medford, NJ
- clbacon Birmingham, AL
- vindee Gurgaon, IN
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 5
-
All Comments
-
Your Comments