Lemon Tea Cake
 
 
Author:
Serves: 2 cake loaf
Ingredients
  • All Purpose Flour: 1 Cup
  • Powdered Sugar: ⅔ Cup
  • Baking Powder: ½ Tsp.
  • Baking Soda: ½ Tsp.
  • Egg: 4
  • Lemon Zest: 1 Tsp.
  • Lemon Juice: 2 Tbsp.
  • Refined Vegetable Oil: ⅔ Cup
Instructions
  1. Scrap the skin of a Lemon using a scrapper to get the Zest and squeeze the same piece of Lemon for Juice.
  2. Keep Eggs in Room Temperature. This step is essential to make a gooey cake.
  3. Pre-heat the Oven in 180 degree C for 10 minutes.
  4. Sieve All Purpose Flour along with baking Powder and Baking Soda two times.
  5. Separate Egg White from Yolk and place those in two separate Bowl.
  6. 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.
  7. 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.
  8. Now add Egg Yolk to the Sugar and Oil mixture ad fold lightly.
  9. Add both Lemon Zest and Lemon juice to the mixture.
  10. Now add All Purpose Flour little by little to the Egg-Sugar-Oil mixture and mix lightly to fold it. Do not over-mix.
  11. 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.
  12. 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.
  13. Pour Cake batter in the tin till ⅔ height.
  14. Now place Cake tin(s) in the Oven and bake for around 15-20 minutes in 180 degrees C.
  15. 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.
  16. Take the cake out of the oven and cool it on a wire rack.
  17. Cut the cake into bite sized pieces to serve.
Notes
Oil can be replaced with an equal quantity of Butter.
All Purpose Flour can be replaced with Wheat Flour for a health version of the cake.
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2015/08/lemon-tea-cake/