Lemon cake is my other half’s favourite and that’s what he got for his birthday today. He doesn’t like too much of a fuss on his cake and prefers simple flavours, especially the citrus ones. But then again, he doesn’t like the flavour to be too intense. And hence, this lemon cake fits the bill perfectly. It’s not intensely lemony but is subtly fragrant with the whole wheat flour adding some nuttiness. I dressed it up ever so lightly with a lemon whipped cream and the birthday boy was mightily pleased.
Birthdays are special and I do like to make a fuss about it. Every day is a blessing, more so in the current times. And holding on to and celebrating the little things that are within our control can give a lot to look forward to.
We were able to take advantage of technology and have a midnight celebration with loved ones. The cake was cut and virtually shared and the chit chat dragged on way past midnight. So here’s sharing a virtual slice with my readers too and as an extra treat, you can find the recipe below in case you or your loved ones enjoy similar flavours!
Storage-
Store any remaining cake slices in the fridge (covered) and consume within two days. Bring any cake slices stored in the fridge to room temperature before eating.
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Recipe card-
Lemon cake
Ingredients
- 3 eggs
- 3/4 cup granulated sugar
- 1 cup plain whole wheat flour (I used atta)
- 1 tsp baking powder
- grated zest of 1 lemon
- ¾ cup vegetable oil
- juice of 1 lemon (just a little short of ½ cup)
For the frostng
- 300 gms double cream
- 3 tbsp icing sugar
- Grated zest of 1 lemon
Instructions
- Pre heat the oven at 180 deg C and line two 6 inch round baking pans with foil.
- Beat together the eggs and sugar till pale and fluffy.
- Fold in the oil and lemon juice.
- In another bowl, mix together the flour and baking powder and rub in the lemon zest with your fingertips.
- Add the flour mixture to the egg mixture and fold in.
- Divide the mixture between the two baking pans.
- Place the pans in the centre of the pre heated oven and bake for 20 minutes or till a toothpick inserted through the centre of the cakes come out clean.
- Cool the cakes in the baking pans for a few minutes. After that, remove the foil and cool the cakes completely.
- In a bowl, mix together the double cream, icing sugar and lemon zest.
- Whip the cream mixture till it thickens; be careful not to overwhip.
- Place one of the cakes on a serving dish. Add some of the cream to cover the top and place the other cake over it. Spread the remaining cream on the top and around the sides of the whole cake; you can pipe decorations if you wish.
- Slice and enjoy!
Notes
- Store any remaining cake slices in the fridge (covered) and consume within two days.
- Bring any cake slices stored in the fridge to room temperature before eating.
If you like the lemon flavour, check out the recipe for lemon chicken that I posted earlier.
Until next time,
-Sunita
STAY CONNECTED:
Hi Sunita, I am so glad you are back with your amazing webpage. have tried numerous recipes from your page with great success. We especially love the addition of whole wheat to the bakes and the savory scones are a hit! I would like to request the savoury hot cross buns from your old website. Hope you could put this up soon. Would love to make them for Easter. Thank you Rashmi
Hi Rashmi, many thanks for dropping by. Glad to know that you have tried my recipes with success. I was actually hoping to be able to post the recipe for the savoury hot cross buns; unfortunately, that recipe is lost. I have some photos, but that is all. Next time I make it, will surely note it down and post. Might not be exactly the same as the previous ones but hopefully will be good. Sorry for not being able to help this year.
No problem at all Sunita. Am sure the new recipe will be equally if not much better! 🙂
Thank you.