LEMON CAKE…Baked as a gift!!
LEMON CAKE sans sour cream…
Made my ‘twisted’ & ‘tangy’ lemon cake again…keeping in mind Zlamushka’s ‘Spoonful of Christmas’. 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. 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!!
I plan to make lemon shortbread cookies with the sugar too…in the near future hopefully!
Butter – ½ cup/100gms
Eggs – 3
Sugar – 1 ¼ cups
Flour – 1 ½ cups
Baking powder – 1 tsp
Baking Soda – ¼ tsp
Salt – ¼ tsp
Yogurt – 4 tbsp / thick
Cream – 2 tbsp / 25 % fat
Juice of 1/2 lemon
Rind of 2 lemons
Lemon Sugar -1 tsp (optional)
Lemon Extract – 1 tsp
Orange Essence – 1 tsp
Vanilla Essence – 1 tsp
‘Lemon Sugar’ from the land of the sweet babooshkas…
Lemon Syrup:
Water – ¼ cup
Powdered Sugar – ½ cup
Lemon Sugar – 1 tsp (or juice of 2 lemons)
Orange Extract – ½ tsp (optional)
Method:
- 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.
7 Comments
bindiya
Very different, very lovely! great cake,i am sure Zlamushka would be thrilled!
Patricia Scarpin
I’d be smiling from ear to ear if I received this cake!
Citrus flavors are right up my alley!
Tks for stopping by my blog – now I have found yours too, how wonderful is that?? 🙂
Julie
Baked goods make wonderful gifts and this looks fantastic. So do the truffles in your previous post. And that almond-orange sponge with chocolate ganache on your sidebar looks SENSATIONAL! Wow. You have lots of great things here.
meeso
I bet this cake smells soooo good when It’s baking! It looks so good, I love the sprinkles on top 🙂
Jeena
Hey there I love this picture of cake the sprinkles and decorations are fantastic it makes you feel like your having a real peice of home baked cake, lovely. 🙂
zlamushka
Dear Deeba,
you truly are a giving person.Your family must love you to pieces. thank you so much for sharing all these wonderful entries with my event. I am sure others will enjoy reading the round-up 🙂
… and i loved the idea of iced bay leaf instead of thyme 🙂
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