This cake is the most delicious & moist cake you’ll ever eat. It’s a perfect tea time or brunch recipe and you can enjoy it without the guilt .
Some of the ingredients used in this recipe are
Ingredients for lemon loaf cake
Whole wheat flour- 100 gm
Almond flour-65 gm
Oatmeal flour- 65 gm
3 tsp baking powder
1 cup caster sugar/raw brown sugar/ jaggery powder
Salt- pinch 226 gm
Unsalted butter, softened
Lemon zest of 3 lemons
4 medium eggs, room temperature
120 mL milk, room temperature
1 tsp vanilla paste
6 tbsp lemon juice (freshly squeezed)
For lemon drizzle: (optional - skip it for a healthier version)
1 cup powdered/icing sugar, sifted
6 - 7 tsp lemon juice (freshly squeezed)
Instructions for lemon loaf cake:
Pre-heat the oven to180 and line and grease a baking tin with baking paper.
In a bowl, sift together the 3 flours ,add the baking powder, sugar and salt, lemon zest and mix until combined.
Add the softened butter and, using a hand mixture to work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs in size.
In another bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until its a smooth mixture.
Transfer the cake batter into the prepared baking tin,smooth out the top, and bake in the pre-heated oven at (180 ºC) for 60 minutes or until risen and golden brown on top. Insert a toothpick to make sure it comes out clean.
Allow to cool in the loaf tin for about 30 minutes, then remove from the tin, and allow to cool completely on a cooling rack.
For lemon drizzle
Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. Add 1 - 2 tsp of lemon juice, mixing well, until you get the correct icing consistency.You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.
Drizzle the lemon icing over the cooled cake and enjoy.
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