Lemon Bundt Cake!

I remember making this cake a lot some years back. At that time I used to copy the recipe from an old book of my mom’s. Now I got my new Bundt Cake pan from KitchenAid and I have been waiting for the right time to use it. Voila I had some guests coming over on the weekend and what better way to bake a Lemon cake in the new pan than now right?!So I went searching for the old recipe online and suddenly it struck me that I want to make my own recipe for the Lemon cake.This is the best cake I have baked so far and no I am not bragging. It’s just the most moist and spongy cake with enough lemon tang with sweetness. Reminds me of the Summer that’s about to end here. Staying at the foothills we are now experiencing chilly mornings with fog.Okay back to the cake now. Let’s get started!For the cake:

  1. All purpose flour: 2 cups
  2. Baking powder: 2 teaspoon
  3. Baking soda: 1/2 teaspoon
  4. Eggs whole: 4 large ones
  5. Milkmaid: 2/3 cups
  6. Yogurt plain: 2/3 cups
  7. Salt: a pinch
  8. Castor sugar: 1 1/2 cups
  9. Lemon juice: 3 small size lemons
  10. Essence: Strawberry essence a few drops! I know I was out of Vanilla but it just gave a whole new aroma. Use it and see for yourself!
  11. Butter: 1/2 cup
  12. Olive oil: 2 teaspoon and not more

Okay so you need to first prep your pan. Brush it with olive oil and dust it with flour and keep aside.Preheat your oven to 180 degrees. Don’t skip this step.Use a electric hand mixer and cream butter and sugar for atleast 5 to 8 minutes. In a separate bowl sift flour, baking powder and baking soda.In a separate bowl mix Yogurt with milkmaid. Please make sure all your ingredients are at room temperature. That is so important. Break your eggs in a separate bowl; makes it so easy to use. Also keep 3 lemons juice aside.Once the butter is creamed add one egg at a time and beat for a minute. Add in the Strawberry essence and the curd and milmaid now to the butter and egg mix. Now this is the most important step. Don’t use a machine to mix the batter otherwise it will make your cake dense. Do now you know why your cakes are coming out dense. Plus if you use Yogurt and milkmaid it will give you that extra softness to the cake. Olive oil will ensure it remains soft for days.Now you need to bake this cake for 35 minutes to 40 depending on your oven. Remove the cake from oven immediately. Keeping your cake in the oven for long will dry it up.Lemon Glaze:Now this is the most simple yet most satisfying step. Take half a cup of icing sugar and add in juice of half a lemon. Add in one teaspoon of water and mix. Take a spoon and drizzle it over the cake when it cools down!

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