Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vanilla and lemon cake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
See recipes for Moist lemon-vanilla cake too. A light vanilla and lemon scented layer cake filled with lemon curd and iced with vanilla italian meringue buttercream. A big milestone, sure, but not as big of a deal as I thought it was going to be. The lemon cake batter is velvety and thick.
Vanilla and Lemon cake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Vanilla and Lemon cake is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have vanilla and lemon cake using 24 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vanilla and Lemon cake:
- Make ready Dry ingredients
- Get 100 gms All-purpose flour/Maida
- Make ready 25 gms Cornflour
- Prepare 3/4 tsp Baking powder
- Prepare 1/2 tsp Baking soda
- Get 1/8 tsp Salt
- Prepare 50 gms sugar (powdered)
- Prepare 3 tsp Lemon zest
- Prepare 1 pinch saffron
- Get Wet ingredients
- Get 60 gms Room temperature unsalted butter
- Make ready 2 eggs (room temperature)
- Get 1/2 cup milk
- Get 1 tsp vanilla extract/ essence
- Prepare For the syrup to drizzle
- Take 2 tbsp sugar
- Take 2 tbsp Lemon juice
- Take 1 tbsp water
- Prepare For the icing
- Get 90 gm icing / powdered sugar
- Prepare 1-2 tbsp Lemon juice (may require more or less)
- Take For decorating
- Make ready 3 tsp Pistachio slivers
- Take 2 tsp Dried rose petals
Combining lemon and vanilla is a great flavor partnership-featuring the slight tang of lemon along with the gentle notes of vanilla to round things out. Makes one large company cake or two smaller loaves. This cake ages well and can be toasted as it firms up, a couple of days later. Put the lemon icing in a piping bag and decorate the vanilla cupcakes with it.
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!
This cake ages well and can be toasted as it firms up, a couple of days later. Put the lemon icing in a piping bag and decorate the vanilla cupcakes with it. The zesty colour of the icing makes me happy just looking at these. These little cup cakes would be perfect party treats. These little lemon/vanilla cupcakes are so cute!
So that’s going to wrap this up for this special food vanilla and lemon cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
