Wednesday, July 21, 2010

Lemon Buttermilk Cake


Welcome back to "nava-k" all ye faithful followers. I am absolutely positive, I must be, really I am, I'm assuming you must have been impressed with the Creme Caramel I have already shared with all of you. Did you by any chance make or at least read through the recipe? Please say yes. Otherwise, nava-k will roll on the floor and cry out loud. Just kidding. You know I like to inject some humour and I like to inject it in my own way. Tadaaa!! Aside to the short joke, let us now push our enthusiasm highest up on baking this lemon zest scented, spongy, soft cake. I've attached the step by step pictures/instructions, so, trust me please 100%, even if you have not baked before, I sincerely believe, you can do it, you can bake this Lemon Cake. By the way, cakes do crack while or after baking, so don't take it hard on yourself. Until we meet again, my showers of happiness to each one of you.

Ingredients (makes 2 loafs depending on the size of the baking pan)
180g butter
180g sugar
3 eggs
300g all purpose flour
1/2 tsp baking powder
1/2 tsp baking bicarbonate
1/2 tsp salt
2 tsp lemon zest
200g buttermilk (milk + some vinegar in it)

Method
Sift flour with baking powder, baking bicarbonate and salt. Keep aside.
Cream butter and sugar until light and fluffy.
Add eggs one at a time.
Tip in lemon zest.
Then on low speed, add flour and buttermilk bit by bit, alternatively.
Spoon batter into prepared loaf pans.
Bake at 1750C for about 25 minutes.
Brush lemon glazing on the loafs (lemon sugar syrup).
Cool down before removing pan.


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