Lemon Tea Cake
My Perfect Lemon Tea Cake recipe! It's incredibly moist, packed with lemon flavor, and best of all, super easy to bake!
Servings 21 Servings
Calories 177kcal
Cost Rs 150
Ingredients
- 200 g All Purpose Flour 1 ½ Cup
- 120 g Powdered Sugar 1 Cup
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 4 Egg
- 1 tablespoon Lemon Zest
- 3 tablespoon Lemon Juice
- 100 ml buttermilk ⅔ Cup
- 75 ml Refined Vegetable Oil
Instructions
Prep Work
- Scrap the skin of a Lemon using a scraper to get the Zest and squeeze the same piece of Lemon for Juice.
- Keep Eggs at Room Temperature. This step is essential to make a gooey cake.
- Preheat the Oven to 180 °C for 10 minutes.
Baking the Lemon Tea Cake
- Sieve All Purpose Flour along with baking Powder and Baking Soda two times.
- Separate the Egg White from the Yolk and place those in two separate bowls.
- Beat Egg White using a Blender with whisking attachment till the Egg white forms medium peaks (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 the Egg Yolk to the Sugar and Oil mixture and fold lightly.
- Add both Lemon Zest and Lemon juice to the mixture.
- Add Buttermilk as well while mixing.
- 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 the 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 the Cake batter into the tin to ⅔ height.
- Now place the 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 pieces to serve.
Notes
Substitution
- You can easily substitute butter in equal amounts for oil, or even use half butter and half oil.
- To make the lemon cake healthier, try swapping regular flour with whole wheat flour.
- Personally, I love using Gandhoraj lemons, a special Indian variety, because of their amazing taste. Keep in mind that Gandhoraj lemons usually don't have as much juice as regular lemons, so you might want to add an extra tablespoon to really bring out that unique flavor.
Nutrition
Serving: 103g | Calories: 177kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 103mg | Potassium: 54mg | Fiber: 0.51g | Sugar: 10g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
