June 18, 2012

Mini Lemon Cakes


This lemon cake has a tangy citrusy flavor that comes from the lemon juice and the lemon zest in it. This soft cake is perfect alongside a hot cuppa whilst watching the rain from the balcony. The lemon glaze is what actually enhances the lemon flavor so try not excluding it when you want to make it. My mom is here with me and she somehow makes me want to cook and try new stuff. This cake is just the beginning and I am sure there will be more to come. Try making this cake in a loaf tin instead of these Bundt tins and bake for 45 minutes. It really is good for those high tea parties.

You will need:
Plain Flour - 220 gms
Corn flour - 40 gms
Baking Powder - 2 tsp
Sugar - 200 gms
Eggs - 4
Softened Butter - 230 gms
Zest of one lemon
Lemon Juice - 3 tbsp
For the Glaze:
Icing Sugar - 115 gms
Lemon Juice - 2 to 4 tbsp

Preheat oven to 180 Degrees C.
Grease four mini Bundt cake tins or a 9 x 6 inch loaf tin. 
Sift together the flour, corn flour, and baking powder.
Beat the butter and sugar until fluffy.
Add the eggs one by one. 
Finally gently add the flour mixture, zest and the lemon juice and beat until smooth and creamy.
Pour the mixture into the prepared tins and smooth the tops.
If using mini cake tins, pour just a little more than half. I made the mistake of pouring too much which made the cake uneven at the top.
Bake for about 40 minutes in the preheated oven. If you find that the top is browning quickly, I strongly recommend you to cover it with a foil for the rest of the baking.
Once done, remove from the tins and prick all over the cake with a skewer.
Pour the glaze over it immediately so that the cake absorbs it well making the cake more lemony.
Leave to cool completely before serving.


2 comments:

  1. Hey Serah! I love ur blog, it's the second recipe I am reviewing on the same day! If that doesn't say it! As close to the food we grew up with, as possible! Great Photography too!
    In the Lemon cake, the cake was soft and I loved the flavor! But I ended up not making the glacé, as on unmoulding the cake from a bundt cake tin some portions were sticking to it! Do u unmould it straight away? Was it a drop in consistency? I had to add a little liquid to get a drop in consistency! Also for the glace will 4 tbsp of lime juice be enough to get the desired consistency of glace!!
    I am definitely going to make it again soon but wanted to clarify before I venture out again!

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    1. Hii chech.. Thank u soo much :) !!! It wasn't a dropping consistency unlike most other cakes. I normally let the cake rest in the tin itself for a few minutes after removing from the oven and then turn it out.Else it tends to stick to the bottom.Did u use a tin or a silicone mold? 4 tbsp lemon juice is more than enough for the icing sugar mentioned else the glace becomes very runny and gets soaked it.I had the same doubt as you and added a bit more lemon juice and the cake kinda soaked in. The pic shows it too. Which other recipe did u try today? Hope the cake comes out better the next time and you are able to unmold it well.

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