|Sunshine in my pocket ©Cookaroo|
You don't really get lemons in India. Not the kinds you see in the US. Here the lemons are more like limes but are really not limes either. They are sort of the a cross between the two. With a limey zest but a lemony pungency. So you can imagine my rage when a recipe calls for Key Lime. Hullo! We don't get any! What about Meyer Lemons? I say fugetaboudit. What about Kaffir Lime. I am just going to snort. (but at least my grocer stocks it sometimes).
Whatever it is, we got to work with what we have. So when a recipe asks for lemon, I reach out to whatever's lying in my refrigerator.
As much as I love citrus, I can't beat my husband's affection for it. He can eat a dozen oranges in one go. Drink up a whole litre of lemonade, eat half a lemon cheesecake in one sitting. Heck, he even prefers even his bathing products citrusy.
That said, I'm always anxious about making lemon-based desserts, because (oh-horror of horrors) I find they can be a little too eggy. Actually too-yolky to be exact. I love a good lemon-souffle but the mouth-ful of eggy custard is really off-pudding (pun intended). Lemon curd scares me. But most of all, I am truly mortified of a lemon cake.
It always seems like the perfect recipe for disaster. Egg yolks! Not enough vanilla! And not citrusy enough. Bottomline is, I hardly ever make it.
But this time, I had left over batter sitting on my counter. The batter wasn't enough for a big cake, it was perhaps ok for a 1/2 cake. But I had these mini moulds lying around the house. And a bagful of lemons, which my grandmother sent me from our garden in Chennai. And it all made perfect sense. Because - there were no egg yolks in the batter! So there was no way this cake would turn out eggy.
So I added some zest, fresh juice, a tiny drop of lemon extract and some yellow food colouring to the batter. It didn't smell eggy. It didn't taste eggy. Perhaps then, I had won over the battle with the lemon cake.
And I couldn't have been more right. The cake turned out moist, tangy and citrusy. The lemon drizzle accentuated the flavours and I was a happy camper.
This is a happy cake. Happier more for people who can't stand eggy cakes. And happiest for those who are allergic to eggs.
|Happy cake ©Cookaroo|
Lemon cake with lemon drizzle
For the cake
2 large egg whites, at room temperature
1/3 cup milk, at room temperature
3/4 teaspoons pure vanilla extract
1 cups cake flour
1 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoons salt
1/4 tsp lemon extract
1/4 tsp lemon extract
1/4 cup unsalted butter, softened
½ tsp lemon zest
2 tsps lemon juice
5 drops yellow food colouring
For the lemon drizzle
1/ 2 cup icing sugar
1 tblsp lemon juice
For the cake
1. Get your baking tins ready. Spray and line them. Heat the oven to 350 degrees.
2. Whisk together egg whites, vanilla, and three tablespoons of the milk.
3. Combine flour, sugar, baking powder, and salt. Add the butter and the remaining milk. Mix til the dry ingredients are moistened, then raise the speed to medium and beat for 90 seconds, scraping down the bowl.
4. Gradually add the eggs on a slightly higher speed. Scrape down the sides of the bowl.Scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
5. Add the lemon zest and the lemon juice. Pour in the batter into the prepared tins
5. Bake til golden brown for 22 minutes, a skewer inserted in the centre comes out clean, and the cake springs bake when pressed in the center. The cake should start to shrink from the sides of the pan only after removal from the oven, remove gently from the pan, and cool completely.
For the glaze
1. Sift the icing sugar in a bowl. Add lemon juice and stir till it thickens.
2. Glaze the cooled cakes with the same
Note: You can do the same treatment for an orange cake. I promise it’ll not smell eggy and will be citrusy
|Allo Allo ©Cookaroo|
Aaaaaaaaaaaaaaaannnnndddddddddddd... I've got two awards. How can I ever ever thank these guys. So much love <3 .
Here's a shout out to both the bloggers who've given me the awards - Renuka from Pinch of Salt and Aparna from Square Meals. The problem with virtual awards is that it's hard to send a special package saying thank you. So instead am sending plenty of good food vibes :)
Rules for both the awards are pretty much the same
- Thank the person who nominated you for this Award and link them back
- Then state some 5 random facts about you.
- Spread the joy by nominating fellow bloggers, it is a way of appreciation.
- Finally inform the bloggers about the awards.
5 Random facts about me:
- I cook when I'm stressed. I bake when I'm happy.
- I hate cauliflower. But I've just started enjoying a good gobi ka parantha.
- I love being a hostess. I love feeding people and love pandering to requests. That's why we have an embargo on the number of dinner parties at home.
- I am also a sloth. Given a choice, I prefer lolling at home. And I wish that's all I had to do.
- I have an aversion to authority. I am almost always the rule breaker.
1. Shivani of Shoestring Style
2. Prachi of Purple Homes
3. Malvika of Mbellished Life
4. Marsha of The Harried Cook
5. Pratibha of Cook-ezee
6. Charis of Culinary storm