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Categories:Viewed: 41 - Published at: 6 years ago
Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 - 1.25 cups milk (I used 1.25 cups of 2% milk)
- The zest of two whole lemons (a lot, I know)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup vegetable oil (I used just a little more than 1/4 cup because I added extra milk)
- For the glaze: You need 1/3 cup lemon juice and 1/3 cup sugar. Heat the sugar and juice on medium heat, constantly stirring, until the sugar completely dissolves and makes a syrup of desired consistency. You can't go wrong with this. This glaze makes a difference to the cake - trust me. Do not skip it.
Method
- Butter/grease an 8 or 9 inch pan (I used a 9 inch pan). Preheat the oven to 350 F.
- Mix the dry ingredients (advisable to sift the flour, baking soda, and salt together). Mix in sugar along with the flour-soda-salt.
- Separately mix the wet ingredients, except lemon juice. I was nervous of directly adding it to milk. First whisk together the milk, lemon zest, vanilla extract, and then whisk in the oil.
- Slowly add dry ingredients to wet ingredients and stir slowly and gently until just incorporated. Finally, add the lemon juice and give a final stir. The batter will look fizzy and more liquid-y than usual cake batters. It's fizzy because of all the lemon, soda, salt action. Don't worry, the cake will turn out fine.
- Pour batter into the prepared pan and bake for 30-35 minutes until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes. Then gently loosen the cake by running a knife around the edges and flip it onto a plate. With a fork, poke some holes on top of the cake. Pour the lemon syrup/glaze over the cake and let it soak in for 15 minutes or more before serving. It's not necessary to use all the syrup. Use as required.
