Tuesday, October 29, 2013

Lemon Syrupy cake

Its time to bake some cake. I haven't been able to bake this cake for a while as we had a lot of other sweets at home. Homemade Gulab Jamun was obviously one of them ;). So as soon as the sweet stock went down a little I jumped in the kitchen and turned on my oven. You don't need any excuse to bake a cake, you may need one for not baking it though :).

This was a very soft, moist and lemony preparation. I have been planning to try the sweet and sour combination for a while. Well, my sister loved it and I did too. I ate like two big pieces of it and skipped dinner. Phew!!

Lemony Syrupy cake
Makes 6 big pieces (10x4 inch tin)
Recipe Source: Lemon Syrupy cake

1. 125 g butter
2. 3/4 cup granulated white sugar
3. 2 whole eggs
4. 1 lemon zest
5. 3/4 cup all purpose flour
6. 2 tsp baking powder
7. 4 tbsp milk (direct from refrigerator or at room temperature)
8. 4 tbsp lemon juice (about 1 1/2 medium size lemon)
9. 1/2 cup powdered sugar

Place the butter in a bowl and keep it inside the oven (warm mode) for 30 seconds so that the butter can melt a bit. Now pour in the granulated sugar and whisk the butter and sugar together. Keep whisking till you feel that the sugar has almost melted and the mixture has become fluffy. You may need to keep the bowl in the oven for 30 seconds or so every now and then to heat up the butter a bit. This would help in dissolving the sugar faster. Let the mixture sit for about 2 minutes so that the sugar dissolves properly. I was whisking continuously, eagerly waiting for the sugar to melt. When I rested the mixture for a while (I was actually resting my arm ), I realized the sugar has melted.

Now add the eggs one by one and beat well. Put in the lemon zest. Mix the flour and baking powder in a separate container and pour them in this bowl. Whisk the contents of the bowl till the mixture has taken the form of a fine paste. Now add the milk. Milk would give liquidity to the mixture. I always use milk as a safety weapon when I am in trouble and it has never failed me. So when you are baking a cake or making some brownies and you feel that the batter has thickened up/doesn't look right or the sugar-butter mixture looks overheated, pour in some milk and see the results.

 I baked the cake in an Oven Toaster Grill (otg). Pre heat the otg at 180 degrees. Grease a tin of size about 10x4 inches. Pour the mixture in the tin and keep inside the otg for 10 minutes or till you get a nice golden crispy top. While the cake is cooking make a syrup of the sugar powder and lemon juice in a pan on a low heat. Let it cool. Check the cake if it is done using the usual "toothpick coming out clean" method.  Now when the cake is ready, poke holes all over the cake and pour over the cooled syrup evenly. Let the cake sit for a while.

The wait would be difficult as the whole house will be full of a beautiful lemony and buttery flavor. Actually we started eating the cake right from the tin itself  :-). It was simply wow!! The sweet and sour combination worked out really well for my tastes.

Have fun baking and eating guys. :)


  1. Awesome! Lemon flavored cake. Just what I needed. Will try it soon. :)

  2. Thanks Anupama. :) have fun baking.