Cocina De Sreya (Sreya's Kitchen)

LEMON CAKE

I am simply addicted to baking. Last Christmas I finally bought a new oven. The oven which we had earlier was rarely used since my grandmom used to make puddings and cakes using pressure cooker. I tried baking with pressure cookers, convection microwave ovens, although pressure cookers worked fine with simple cake recipes microwaves gave me a lot of trouble specially with adjustment of temperatures. But ever since I bought my oven I have baked a lot of different cakes, pies, tarts and even breads with a lot of ease and the end result has been perfect each time :) :)

I study all night long and usually start feeling hungry in the wee hours of the morning. So I decided to make a cake which I can easily store (and eat without any fuss). This recipe is inspired from the Orange Cake I made during winters but since good oranges are not available now so i decided to substitute them with lemons and changed the recipe a little bit :)

INGREDIENTS :

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
Pinch of nutmeg powder
3 tbsp butter
Pinch of salt
2 eggs
1 1/4th cup sugar
1/4th cup + 1 tbsp sour cream
1 1/2 tsp vanilla essence
1 cup lemon juice
2 tsp lemon zest

PROCEDURE:

Sift together flour, baking powder, baking soda, salt, nutmeg twice and keep aside.
Cream together the butter and sugar till light and fluffy. I did not have unsalted butter at home to I used the normal Amul Butter which is a salted one, so I did not add any excess salt.

Now add the eggs one by one in the butter and sugar mixture and incorporate well.

Then add the lemon zest, the sour cream and the vanilla essence and mix well. (If you have vanilla extract you can use it)

Now mix the flour mixture and the lemon juice alternately.

Pour the mixture into a lined cake tin (use any shape you like). I do not line my tins I simple grease them with butter or oil and then dust them with flour.