Sunday, 3 March 2019

Lemon Loaf Cake

Lemon Cake

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The lemon cake without the syrup

Almond cardamom added

And the end result having poured the lemon syrup as below in recipe
In this picture I have poured an orange saffron syrup over.

Moist Lemon Cake

Prepare a loaf pan with parchment. Butter and flour it.
Preheat the oven to 350F/180C

Ingredients at room temperature

1 cup yogurt
1 cup white sugar
3 eggs 
zest from two lemons
1 tsp vanilla essence

1½ cup flour
2 tsp baking powder
3/4th tsp salt
1/2 cup cooking oil like safflo

For the syrup

3 oz sugar
3 oz fresh lemon juice
3 tbsp limoncello

Icing sugar
lemon juice

The Lemon cake with the syrup

In a bowl mix together the yogurt, sugar, eggs, lemon zest and vanilla.

In another bowl sift together the flour, baking powder and salt.

Using an electric hand beater mix the dry and wet ingredients. With the beater on a low speed add the dry ingredients into the wet ones. Add it a spoonful at a time. Once smooth add the oil in a gentle pour. With a spatula mix it all in properly.

Pour the batter into the prepared  pan and bake for 40 minutes. Place a tester in the center to make sure it is clean.
Cool for a few minutes and remove on a serving platter, brush and pour the syrup till all of it is absorbed.

For the syrup
On a low flame cook the sugar, lemon juice to dissolve completely
Once dissolved add the limoncello.
Allow it to boil for a minute before brushing it over the warm cake.

Optionally make an orange and saffron syrup with 1/2 cup fresh orange juice + 1/4 cup sugar + 1 tsp saffron. Boil till sticky and pour

Dress it up by making icing with the juice of half a lemon mixed in with 3 tbsp icing sugar to drip over. Decorate with slices of lemon.

You can substitute almond flour for half the amount 
or ground almond meal for 1/3rd

Add 2 tsp cardamom powder if adding the almonds. They pair well.
optionally add 1/2 tsp saffron - crushed threads

Do not over beat the cake. But it must be smooth and not lumpy.
While Limoncello is an option, fresh lemon is a must.

Do not use olive oil instead a light oil that has no taste or flavour is best.

Yogurt has to be full fat and not skim.

Flour must be sieved.

Oven must be pre heated.

Loaf pans are generally of one size generally 9" x 5" /23 cm x 13 cm being the largest and 8"x by 4"  21 cm x 11 cm being the smaller one. Either will work well. 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

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