Lemon cake
A whole wheat lemon cake with subtle flavours dressed with some lemon whipped cream.
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.