Ingredients
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1 cup all purpose flour
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1 tsp baking powder
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1/2 tsp baking Soda
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1/4 tsp salt
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1/4 cup oil
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1/3 cup buttermilk
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1/2 cup granulated sugar
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2 tbsp lemon Juice
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1 tsp lemon zest
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to top powdered sugar
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to top lemon slices
Directions
This super moist and tangy lemon cake is just perfect for tea time. For flavorful cake, just follow the recipe and it will turn out perfect.
Temperature: The temperature is important, your ingredients should be at room temperature. Do not use cold buttermilk, straight from the refrigerator. Let the buttermilk rest for sometime.
Sifting really necessary: Sift all the dry ingredients properly. Sifting makes the flour much lighter, then they are easily mixed with other ingredients.
Tangy flavor: In this recipe i have used less lemon juice and lemon zest. If you want your cake to be more tangy, then you can add 1/4 cup of lemon juice and 2 tsp of lemon zest.
Butter or Oil: Butter can also be used for this lemon cake. You can replace oil with butter.
Once the cake is baked, let the cake cool completely and enjoy.
Steps
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1
Done
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Preheat the oven at 180° C for 20 min. Grease the baking pan and keep aside. |
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2
Done
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Sift all the dry ingredients together. |
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3
Done
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In a large mixing bowl pour in buttermilk, sugar, lemon juice, lemon zest, oil and mix. |
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4
Done
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Add dry ingredients flour, baking powder, baking soda, salt to the wet ingredients and mix gently. Do not over mix. |
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5
Done
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Pour the batter into a baking pan. |
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6
Done
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Bake it at 180° C for 35 min or until toothpick comes out clean. |
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7
Done
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Once baked, let the cake cool at room temperature. |
