Lemon Cake
Serving - 6
INGREDIENTS
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
- In a bowl, add 100 grams Mother dairy fresh cream and whisk it well.
- Add 1 tablespoon powdered sugar and mix it well. Keep aside.
- 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.
- In a another bowl, add 100 grams mother dairy milk, 1 teaspoon vinegar, mix well. Keep aside.
- Take 100 grams mother dairy butter, 210 powdered sugar and whisk it well.
- Add 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon vanilla extract and mix it well.
- Then, add the prepared cream mixture, prepared milk mixture, whisk properly.
- Now, add the flour mixture in it and mix it again.
- Pour the batter into the baking dish and spread it evenly.
- Preheat the oven to 350°F/180°C. Bake for about 35 - 40 minutes.
- Remove it from oven and allow it o cool for about 15 - 20 minutes.
- Dust it with icing sugar.
- Serve.
