Lockdown Lemon Cake
Lockdown Lemon Cake
Here is my recipe for Lockdown Lemon Cake -- because when life gives you lemons, you truly appreciate how versatile and delicious they are. What I love about this cake is that it’s made from regular atta and oil instead of maida and butter. In my baking experience any cake that incorporates oil, even a little bit, has turned out to be really soft, moist and absolutely delicious. This recipe, with its dense, high protein four and all, is no different.
Ingredients
For the Cake
- 3/4 cup Brown Sugar
- 2 units lemon zest and juice
- 2 eggs
- 3/4 cup plain yogurt
- 1/2 cup extra-virgin olive oil Coconut oil, sunflower oil or canola oil can be used too
- 1 & 1/2 cup atta, whole wheat or multi grain flour
- 1 tsp baking soda OR 2 tsp baking powder
- 1/2 tsp salt
For the Glaze
- 3 tbs brown sugar
- 2 tsp corn flour
- Juice of 1/2 lemon
- 1/4 cup blueberries (Optional)
Instructions
A note on pans
- You can use any pan you like so long as it’s oven safe. I used a 9” cake pan but you can use a bread pan, a glass dish or even divide the batter into a muffin tray.Make sure to grease your pan the oil of your choice. I prefer to line it with parchment paper, but if you don’t have one on hand, you can just sift a bit of flour around the pan to keep the batter from sticking to the bottom and sides.
Steps
- Pre-heat oven to 180 degrees C.
- Step 1: Zest the lemons into a medium bowl and add the sugar to it. Rub the zest into the sugar with your fingers.
- Step 2: One by one, add all the wet ingredients – including the lemon juice -- to this bowl and mix.
- Step 3: In another bowl, measure out all the dry ingredients and mix to combine.
- Step 4: Add the wet ingredients slowly to the dry ingredients and mix until incorporated nicely. Don’t over mix or you will end up with a really dense cake.
- Step 5: Bake in pre-heated oven until the tops are set and spring back when touched. Our 9” pan took around 35 minutes. A bread pan would take around 55-60 minutes. Muffins will take around 15-20 minutes.
- Step 6: Let cool in tray for around 20 minutes and then place a plate over the pan and turn the cake out. Doesn't this side look absolutely gorgeous?
- Step 7: The glaze: Grind the sugar and corn four together to a fine powder. Mix in the lemon and the optional berries (thawed, if they were previously frozen).
- Step 8: Pour over cake once fully cooled. Slice and enjoy!