How to make moist lemon cake | Fail Proof | Easy cake Recipe | Gluten-free
I have tried many lemon cake recipes but mostly they turned out to be dry, but this cake is an exception, as the cake is incredibly moist and it doesn’t require any fancy ingredients to get the moist texture like cream cheese or cream. I have already made this cake a couple of times and it has turned out 100% perfect each time. The texture is consistent no matter how many times you try the same recipe, the result will always come out to be exactly the same. Follow the recipe- it is fairly simple and you would be in a good space.
Butter (Room temperature) – 1/2 cup
Sugar– 1/2 + 1/4 cup
Vanilla – 2 tsp
Lemon Juice- 2 tbsp
GF Flour- 1 1/2 cup
Lemon Zest ( Of 1 big lemon or 2 small)
Baking Powder– 1 1/2 tsp
Buttermilk- 1/2 cup (If you don’t have buttermilk, take yogurt and mix some water to make it a bit runny and use this in place of buttermilk)
Salt: a Pinch
Bake at 180C for 40-45 mins.
Start with beating butter and sugar.
Add the eggs, vanilla, lemon juice.
In another bowl, add flour, lemon zest, baking powder, salt and Mix.
Add this flour mix to the wet mix (eggs+butter+sugar), add buttermilk. Mix them all nicely.
Bake at 180C for 35-40 mins. (DIFFERENT OVENS TAKE DIFFERENT TIME SO KEEP AN EYE AFTER THE TIMER HITS 30 MINUTES MARK, MY CAKE TOOK 40 MINUTES TO BAKE)
Please check out the video to understand the steps and the method.
Video Courtesy: Heartland