|The lemon cake without the syrup|
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
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
|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 you can also 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.
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.
Photo courtesy Niloufer Mavalvala
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