Just cut into individual portions, and freeze. I have not frozen this cake, but you definitely can. This cake stays fresh for 4-5 days outside (if cold) or in the fridge. That is a syrup made using lemon and sugar. I have also drizzled this cake, with a lemon drizzle. I simply used All purpose flour / Maida without any leavening agent. The original recipe calls for Self-raising flour which has baking powder and salt added to it. This cake is very simple and is without any baking powder or baking soda and with just a few ingredients. This recipe is adapted from here, with my changes.
This Lemon Cake without Leavening Agent is tangy, light, and airy and hence a perfect treat for summers. I have shared this for the cookout week 2018, an annual event where bloggers share summer recipes. At times the dry flour remains and then it will not be an even mix. Of course, every recipe differs, and it depends.Īlways make sure you are running the spatula up to the bottom. So it is best to just mix it until the dry ingredient is mixed into the wet and then put it in the oven as soon as to not release the air and let it further expand during baking. Once both are mixed they react and the leavening agents or in our case the mechanical raising agent here egg starts to work. The beating is done before mixing the wet and the dry. Well, many think the more you beat the cake batter the fluffier it is. When one adds the dry ingredient to the wet do not overmix.
#HOW TO COOK COKE NO BAKING SODA SKIN#
Do not use the white skin or it will go bitter. The real flavour comes from Lemon Zest, the outer rind of a lemon. One can skip the vanilla essence if at all. One can skip the vanilla essence if required but at times I can smell the egg and hence I love to add it to mask the smell. Now we are adding the flour, finely grated lemon zest and vanilla essence. After each addition, you would see the eggs adding some volume to the mixture and the mixture getting creamier. Next, you are adding the eggs one at a time and beating each of them slowly until well incorporated. You will not get a creamy texture batter with melted butter and you will not able to even cream it. The butter has to be softened but not melted. This will take around 3-4 minutes but is well worth the effort.Īlways use room temperature softened butter when you want to cream the butter and sugar together. It has to be beaten thoroughly to almost a ribbon stage or when the mixture changes colour. So the first step of the recipe is beating the butter and the sugar. So I have mentioned the key ingredient egg in the first place. Though this is the first step, I am adding it second here as many have asked me for the replacement for egg in this recipe which sadly is none.
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