Lemon moist cake

DESCRIPTION

The cake is exceptionally moist and lemony. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm from the oven, it is doused with lemon syrup to further enhance the lemon flavor. Finally, the cake is drizzled with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite. The cake keeps well for days, and is actually best made a day ahead of time.

Prep Time: 10 mins

Cook Time: 50 mins

Yields: 1 Bundt cake

 

INGREDIENTS

For cake

• 6 Table spoon of lemon juice
• Zest of 3 lemons
• 3 Cups of all purpose flour
• 1 Tea spoon of baking powder
• 1/2 Tea spoon baking soda
• 1 Tea spoon of salt
• 1 Tea spoon of vanilla extract
• 3/4 Cup of buttermilk
• 3 Large eggs
• 1 Large egg yolk
• 1 Cup and 2 table spoon of unsalted butter
• 2 Cups of sugar

For lemon icing

• 2 Cups of powdered sugar
• 2 Tea spoons of corn starch
• 1 Table spoon of buttermilk
• 2 Table spoons of lemon extract

INSTRUCTIONS

Pre work

• Preheat the oven to 350 ℉
• Grate the lemon zest and mix with 6 table spoon of lemon juice
• Grease the bundt pan with butter or cooking oil (neutral oils preferred) & dust the pan with flour to prevent sticking

For cake

• Take a bowl and mix all purpose flour, baking soda, baking powder & salt together
• Take a medium sized bowl and mix lemon juice, zest mixture, vanilla extract & butter milk together
• Take a large bowl, beat the butter and sugar at a medium speed using hand/stand mixer, add eggs one at a time (mix throughly between each egg)
• Now add lemon & vanilla buttermilk mixture, mix thoroughly until well combined
• Add dry ingredients to the wet ingredients & mix until fully incorporated (do not over mix)
• Pour the batter to the prepared bundt pan & bake in the middle rack of oven for about 45 - 50 mins
• Check for doneness by inserting tooth pick to the center of cake & it should comes out clean
• Cool the cake on wire rack for 10 mins, then remove the cake from mould
• Once the cake is completely cooled, pour the icing on top of the cake

For lemon icing

• Combine all the ingredients (refer ingredients) until desired consistency
• The consistency of the icing should not be too thick or too runny
• To adjust the consistency of icing, increase or decrease the buttermilk by tea spoon

NOTES

• Use all ingedients at room temperature
• Peel & use skin of 3 lemons for zest
• Do not open the oven door while baking for better results
• Bundt pan alternatives
• 2 - (9 inch) round cake pans
• 1 - (10 inch) springform pan
• 1 - (9 x 13 inch) baking pan
• 1- (10 inch) tube pan