With the touch of lemon zest and moist sweet flavor, this cake is made of simple ingredients which are easily available at home.
Makes 9 inches Cake
2 cups all purpose flour
1-1/2 teaspoons lemon zest
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup thick yogurt (no whey)
1/2 cup milk
few drops of lemon essence
few drops of yellow food coloring
5 tablespoons of lemon juice
1/4 cup sunflower oil/vegetable oil
Process: Keep the oven on Preheat on 350 F. In a bowl place a big strainer. Add the flour, baking powder and soda. Sift them in the bowl, add the lemon zest. Whisk and keep aside. In another bowl add sugar and oil , whisk well. Now add the yogurt, lemon juice, vanilla extract, lemon essence and food coloring. Whisk all well.
Add half part of the flour in the wet ingredients and with the help of a spatula fold in gently the entire thing such that there are no lumps. Add milk and again fold the ingredients. Add the remaining flour and gently whisk the ingredients again.
Take a cake tray and cut parchment paper to the shape of the base, grease it and place in the tray. Pour the batter in and pop any surface bubbles gently with the spatula. Bake for 35-40 minutes on middle rack. The cake will be done once you insert a toothpick and it comes out easily with some crumbly texture on the toothpick.
Let it cool down completely at room temperature and then slice if you baked the cake it in a bread tray.
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