Ingredients
Units
Scale
- All Purpose Flour: 1 cup
- Powdered Sugar: 2/3 cup
- Baking Powder: 1/2 Tsp.
- Baking Soda: 1/2 Tsp.
- Egg: 4
- Lemon Zest: 1 Tsp.
- Lemon Juice: 2 Tbsp.
- Refined Vegetable Oil: 2/3 cup
Instructions
- Scrap the skin of a Lemon using a scraper to get the Zest and squeeze the same piece of Lemon for Juice.
- Keep Eggs in Room Temperature. This step is essential to make a gooey cake.
- Pre-heat the Oven in 180 degree C for 10 minutes.[url href="https://kitchenofdebjani.com/wp-content/uploads/2015/08/Making-of-Lemon-Tea-Cake.jpg"]
[/url] - Sieve All Purpose Flour along with baking Powder and Baking Soda two times.
- Separate Egg White from Yolk and place those in two separate Bowl.
- Beat Egg White using a Blender with whisking attachment till the Egg white forms medium pick (as shown in the Picture) and keep that aside. It took me around 1 minute to make the medium pick.
- Now take Oil along with the Sugar Powder in a bowl and mix it using the mixing attachment till sugar dissolves and the mixture reaches a creamy consistency.
- Now add Egg Yolk to the Sugar and Oil mixture and fold lightly.
- Add both Lemon Zest and Lemon juice to the mixture.
- Now add All Purpose Flour little by little to the Egg-Sugar-Oil mixture and mix lightly to fold it. Do not over-mix.
- Finally, add Egg White to the batter and fold very lightly to keep air bubbles within the mixture as much as possible to make the cake fluffy.
- Now take desired Cake tin (I have used my rectangular cake tin for this) and spray some oil on this and then place a piece of baking paper and set properly.
- Pour Cake batter in the tin till 2/3 height.
- Now place Cake tin(s) in the Oven and bake for around 15-20 minutes in 180 degrees C.
- Check whether the baking is done or not after 15 minutes by inserting a fork or toothpick. If it comes out clean then the cake is ready. It took me 20 minutes to bake the cake.
- Take the cake out of the oven and cool it on a wire rack.
- Cut the cake into bite-sized pieces to serve.
[/url]Notes
Oil can be replaced with an equal quantity of Butter.
All Purpose Flour can be replaced with Wheat Flour for a healthy version of the cake.
