Friday 15 June 2012

Super Moist Lemony Cake

                                           

An unusual one, as it has no fat in it, well...apart from the sugar we use which is enough fattening : ) The cream gives it a smooth look and a creamy wet moist taste yummmmzzzz : )
Here you go:

250 grm flour
160 grm sugar
3-4tbs condenced milk
2 ¼ tsp baking powder
2 tsp vanilla sugar (or essence)
3 eggs
250 ml cream (whip cream)
Zest of 1 lemon

For the top glaze:

Juice of one lemon
100 grm castor sugar
(Prepare as cake is done)


                                        

-Mix all the above ingredients except the ones for the glaze
-the batter should be creamy and should fall down very smoothly if you test with a spoon
-grease and dust the baking sheet and pour all over into it
-bake on 160°C around 40 minutes
-being spread flat, it will bake quite quickly so keep a check : )
-let it cool a bit not completely, because then the icing wouldn’t stick

*make the glaze with the rest two ingredients and spread with a spatula evenly on the top, decorate with any pearls your choice.


 It’s really super moist because of the cream we use; there is no butter or oil in it!
Do try the easiest ever cake, gone in tummies in no time : )

4 comments:

  1. Rania, love your blog and Facebook page i tried the creamy rabri it was good. i have to try this cake because i have lots of lemon in my backyard and they are really large size if u pls just verify how much in teaspoon or tablespoon i will appreciate and in other recipes too.Thank YOU !!!

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  2. Thank you for your kind words dear Unknown :) I will be making this cake again next week,so i will surely measure it in tablespoons this time and let you know ok.Will try to edit and mention that in my posts next time :)Have a nice stay..

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  3. Dear Unknown; so I'm back with your answer :) I made this cake yesterday and have measured it in table spoons. One lemon gives you around 4 table spoons, the icing was a bit firm so i added few drops more, that is to your feeling dear, main thing is the icing should not be too firm, it must be gooey to be able to spread all over. Hope this helps you :) Good Luck!

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  4. Thank you Rania for the lemon query.

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