Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vanilla and lemon cake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Just recently I remade this and made it even better. While it started as a layer cake, I decided to re-create it in the style of a vanilla bundt cake, filled with lemon curd and topped with a simple lemon icing. A light vanilla and lemon scented layer cake filled with lemon curd and iced with vanilla italian meringue buttercream. In large mixing bowl or stand mixer bowl, combine cake mix, butter, and buttermilk.
Vanilla and Lemon cake is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vanilla and Lemon cake is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have vanilla and lemon cake using 24 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vanilla and Lemon cake:
- Make ready Dry ingredients
- Prepare 100 gms All-purpose flour/Maida
- Make ready 25 gms Cornflour
- Prepare 3/4 tsp Baking powder
- Make ready 1/2 tsp Baking soda
- Get 1/8 tsp Salt
- Make ready 50 gms sugar (powdered)
- Make ready 3 tsp Lemon zest
- Get 1 pinch saffron
- Take Wet ingredients
- Prepare 60 gms Room temperature unsalted butter
- Take 2 eggs (room temperature)
- Make ready 1/2 cup milk
- Make ready 1 tsp vanilla extract/ essence
- Take For the syrup to drizzle
- Get 2 tbsp sugar
- Prepare 2 tbsp Lemon juice
- Prepare 1 tbsp water
- Get For the icing
- Take 90 gm icing / powdered sugar
- Take 1-2 tbsp Lemon juice (may require more or less)
- Take For decorating
- Get 3 tsp Pistachio slivers
- Get 2 tsp Dried rose petals
Beat in eggs and vanilla extract. Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Sprinkle crumbs over top of cake batter.
Steps to make Vanilla and Lemon cake:
- Mix all the dry ingredients except sugar, zest and saffron…. shift the mix so that there are no lumps.
- Prepare 5 inches cake tall tin (you may use bigger than this) by putting a butter paper at the base and greasing if with butter and dusting with flour.
- Preheat oven at 180°C or preheat the cooker or vessel (with a stand inside & salt if you are using)if baking on gas stove like me, which I am presently doing it and enjoying..this time I used the smallest gas burner of the gas stove.
- In a separate bowl take butter and sugar (powdered for quick and easy blending) and whip it using an electric hand mixer until light and fluffy, then add in the eggs one at a time and mix well. Add the vanilla extract and milk too and mix.
- Now add in the dry ingredients in three parts to the wet ingredients mix and make a smooth batter, add in the lemon zest and saffron too.
- Pour in the prepared cake tin and bake it for 30 minutes on high flame (small burner) and 10 minutes on low flame (your cake will brown beautifully) in the preheated vessel or in the preheated oven for 30-40 minutes or till the skewer inserted in the centre of the cake comes out clean.
- While the cake is baking prepare the sugar syrup drizzle. Mix all and put it on the flame and cook till the sugar melts and mix. Once done let it cool. Once cake is done and out of oven, poke holes on the cake with a skewer and with the help of silicon brush, drizzle the syrup on the cake, wait for the cake to absorb the syrup, don't pour all the syrup at one go.
- Let it sit for sometimes in the cake tin and then cool it on a wire rack….let it come to room temperature….may take 1-2 hours. After that you can chill in the fridge too but I skipped it as I had shortage of time and it's winter now.
- Prepare the icing..put the lemon juice little at a time to the icing sugar…till you get a desired thick consistency (it should not be too runny also)…..then slowly pour and spread it on the cake….it will drip down a bit….I didn't use the whole icing….I just gave a thin layer…..it was a lightly sweetened cake with a hint of tanginess. Decorate it with pistachio slivers and dried rose petals or anything you would like to decorate with. Bon Appetit!!!
- Ready to serve and ENJOY!
Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Sprinkle crumbs over top of cake batter. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest. With mixer on low, beat in eggs and yolks, one at a time. Different cake pan sizes and bake times.
So that’s going to wrap this up for this exceptional food vanilla and lemon cake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
