Delicious Lemon Cake

This Lemon Cake is one of my favorite pound cakes. It is a sweet and buttery cake with a moist yet dense texture. As its name implies, it has a tangy lemon flavor that comes from adding both lemon zest (outer yellow skin of lemon) and lemon juice to the cake batter.

INGREDIENTS Lemon Cake

Serving – 6

• Mother dairy fresh cream – 100 grams
• Powdered sugar – 1 tablespoon
• All purpose flour – 300 grams
• Baking powder – 2 teaspoons
• Baking soda – 1/4 teaspoon
• Salt – 1/4 teaspoon
• Mother dairy milk – 100 grams
• Vinegar – 1 teaspoon
• Powdered sugar – 210 grams
• Lemon zest – 1 teaspoon
• Lemon juice – 1 tablespoon
• Vanilla extract – 1 teaspoon
• Icing sugar – for dusting

PREPARATION

1. In a bowl, add 100 grams Mother dairy fresh cream and whisk it well.
2. Add 1 tablespoon powdered sugar and mix it well. Keep aside.
3. In a another bowl, add 300 grams all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt and mix it well. Keep aside.
4. In a another bowl, add 100 grams mother dairy milk, 1 teaspoon vinegar, mix well. Keep aside.
5. Take 100 grams mother dairy butter, 210 powdered sugar and whisk it well.
6. Add 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon vanilla extract and mix it well.
7. Then, add the prepared cream mixture, prepared milk mixture, whisk properly.
8. Now, add the flour mixture in it and mix it again.
9. Pour the batter into the baking dish and spread it evenly.
10. Preheat the oven to 350°F/180°C. Bake for about 35 – 40 minutes.
11. Remove it from oven and allow it o cool for about 15 – 20 minutes.
12. Dust it with icing sugar.
13. Serve.