Festive Lemon Cake Baked As A Gift |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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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!! Ingredients:
butter – 1/2 cup/100gms |
eggs – 3 |
sugar – 1 1/4 cups |
flour – 1 1/2 cups |
baking powder – 1 tsp |
baking soda – 1/4 tsp |
salt – 1/4 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 syrup |
water – 1/4 cup |
powdered sugar – 1/2 cup |
lemon sugar - 1 tsp (or juice of 2 lemons) |
orange extract – 1/2 tsp (optional) |
Directions:
1. Preheat oven to 180 deg C. Grease and dust 2 loaf foil (7-8 inches) cases well.
2. Sift the dry ingredients together. Keep aside.
3. Mix the yogurt + cream+ juice of 1/2 lemon in a small bowl. Keep aside.
4. Beat the butter + sugar well until light and fluffy.
5. Beat in the eggs 1 by 1, scraping the sides down after each addition.
6. Beat in the lemon rind + lemon extract + orange essence + vanilla essence + lemon sugar.
7. On low speed, beat in the dry ingredients alternatively with yogurt and cream mix…in 3 goes.
8. If you like, you can mix a deeper yellow colour in 1/3 of the batter to get a marble effect.
9. Divide the batter into the foil cases, alternating with the deeper coloured batter, if using, and level out.
10. Bake for approximately 60 mins, or till the tester comes out clean.
11. Leave on racks in foil cases.
12. Meanwhile, while the cake is baking, heat the water + sugar + extract+ lemon sugar and make syrup.
13. Should taste nice and tangy…like a concentrate.
14. Poke the cakes gently with a skewer. Pour the warm syrup over the hot cake.
15. 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)
16. Allow to cool completely, and then wrap in cellophane paper and ribbons to make a pretty gift.
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