It’s Christmas tomorrow!I have always loved this festival, which is full of fun and a great time to celebrate and meet friends and family. I distinctly remember celebrating Christmas at school and waiting for Santa Claus to come and fulfill my wishes. I love how it comes right after our Hindu festival Diwali and that the last two months of each year are always celebrated worldwide.
For me the month of December even today means Christmas and goodies and bringing in the new year with hope and optimism. I definitely feel like baking a lot during this time of the year.
Right now, Singapore is filled with people holidaying and there are so many decorations and festivities around. It’s just so amazing to watch.
Anyway, today I will be sharing the recipe for a different type of cake- the Lemon cake. Now this cake is lemon-ey, tangy and sweet all at the same time. It’s flavor mainly comes from lemon and lemon zest and that’s what makes this one a unique recipe. There is no artificial flavor or coloring in this cake. All natural! 🙂
This cake is vegan and suitable for vegetarians and vegans.
It is soft and oh well, just so yummy. It doesn’t get too heavy on the stomach and makes for perfect dessert for the festive season or any occasion for that matter.
Read on to get the recipe of this cake.
- 4-5 tbsps lemon juice
- 1 bowl lemon zest/ lemon rind (grind lemon peels with either lemon zester, sharp knife or grind them in a grinder.)
- Sugar 5 tbsps (vary according to taste.)
- Soy milk about 1 cup (or any other dairy or non-dairy milk. )
- Oat flour 3 cups
- Oil 4-5 tbsps
- All purpose flour 2 cups. (optional if making gluten free cake)
- Baking soda 2 teaspoons.
- Vanilla essence 1-2 tbsps
- Water (according to need)
- lemon zest 2 tbsps
- Vanilla essence 1 tbsp
- Powdered sugar 3-4 tbsps
- Persimmon fruit paste (grind persimmon fruit in grinder. Optional step. Can skip this ingredient. )
- 1 tsps salt. (optional)
- Mix oat flour and all purpose flour together.
- Add the baking soda
- Add sugar and lemon zest.
- Add the lemon juice.
- Add the oil.
- Add the soy milk and stir well. (stir strictly in one direction only for baking soda to be effective.)
- Add water according to requirement.
- Batter should not be very thick but not be very runny either. It should be pourable.
- Line cake pan with oil or cover it with baking sheet
- Pour batter inside cake pan.
- Preheat oven to 180°C. Place the cake pan in the oven.
- Bakr cake for 37 to 40 mins at 180°C. Keep checking the cake im between.
- Do the toothpick test by inserting a toothpick or a sharp knife in the cake. If the cake is done, it will not stick. If it sticks, then bake for another 5 mins.
That’s it! Your yummy lemon-ey cake is ready! Allow cake to cool before you eat it or start icing it.
Note: You can steam this cake in the pressure cooker, if you don’t have an oven. Pre-heat cooker, by adding water and heating it for 10 mins. Pour batter in vessel of your choice and close the lid of cooker. Remove the whistle of the cooker. Now cook the cake on the gas for about 40-45 mins.
For the icing- mix the lemon zest, vanilla essence and powdered sugar together. Add the salt and persimmon fruit paste if you wish to.
It should not be runny and should form a thick paste. Spread the icing over the cake.
You can decorate it with coconut milk or condensed milk like I have done. I have also used sugar colourful rice for decoration. It is optional. Adding the salt is also optional but I would suggest you do it, to balance the lemon and sugar flavours nicely.
Once icing is done, place your cake in the refirgerator.
Eat when required. Will last for about 3-4 days in the rerfigerator.
So that was my lemon cake for all of you. Do try it during the festive season or any other time or occasion you feel like.
Enjoy with your family and friends. Merry Christmas 🙂