Skip to main content

Lemon Cake

Ingredients -
Plain Flour - 1 cup
Corn Flour (optional) - 1 tbsp
Ghee - 4 tbsp
Condensed Milk - 1/2 cup
Lemon zest - 1 tsp
Lemon juice - 1 tsp
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Vanilla Essence - 1/2 tsp
Sprite or any other lemon fizzy soda drink - 1/2 cup
6" cake tin or 6 cupcake molds

Process-
Take a mixing bowl and add all the wet ingredients other than soda- Ghee, condensed milk, lemon juice, lemon zest, vanilla essence and mix all these together until forms a smooth paste. Now sieve plain flour, corn flour, baking powder and baking soda in a bowl. Start putting this dry ingredient mix into your wet ingredients and keep whisking the batter. Add soda drink to make this batter of pouring consistency. Don't whisk it too much, just make sure all the ingredients are mixed well and there are no lumps in the batter. Now pour this in a greased cake tin and bake it in a preheated oven at 170 degree Celsius for 25-30 minutes.

Tip- You can add yellow food color in the batter. You can sprinkle some crystal sugar on top of the cake before baking, it'll make the top caramelized and crispy.


I loved to use KitchenAid stand mixer for this recipe, it makes mixing and whipping so easy:)






Here are 5 compelling benefits of the KitchenAid Artisan Stand Mixer KSM195 — perfect for your kitchen. You can use these in your day to day cooking or holiday baking :)

Dual-bowl setup for flexibility
- The KSM195 comes with both a 4.7 L (5 quart) stainless steel bowl and a 2.8 L stainless steel bowl, so you can mix large batters and smaller ingredients in one appliance. I use the large bowl for cake batter and the smaller one for whipping cream—no need for two machines.

- It includes a Pastry Beater, Flex Edge Beater, Dough Hook, and Wire Whip, making it suitable for a variety of tasks: pastry, dough, whipping.

- Smooth 10-speed control for delicate to heavy tasks
With 10 speeds, the mixer handles gentle folding and intense kneading equally well. Whether I’m whipping cream or kneading dough, I just dial the speed and let it go—easy and consistent.

- The KSM195 is built with a zinc-metal body and robust construction that’s made to last. This mixer isn’t just pretty—it’s built to withstand daily use in a busy kitchen.

- Beyond the included accessories, this model supports 10+ optional attachments (pasta roller, spiraliser, meat grinder etc.) giving it long-term value. 

Comments

Popular posts from this blog

Imli ki chutney for Bhel and Samosa (Sonth)

Ingredients - Imli - 1 cup Oil - 2 tbsp Salt - 1 tbsp Sugar - 1 cup Fenugreek seeds- Methi dana - 1/2 tsp Cumin seeds - Jeera - 1/2 tsp Coriander seeds - Dhaniya beej - 1 tsp Fennel seeds - Saunf - 1 tsp Dried ginger powder - 1/4 tsp Black pepper powder - 1/2 tsp Process - Wash and soak Imli in hot water for 30 minutes. Make a paste of soaked Imli in a blender. Now sieve the Imli paste in a saucepan, add 1/2 cup water in the paste to make this process quick and easy. Boil this paste on simmer for 5 minutes. Add all the ingredients and mix well.  Bring it to boil on high flame once. Add some more water if you do not want the consistency to be very thick. Let it simmer for 15 minutes on low flame. Imli chutney is ready to serve. You can keep it refrigerated for 6-7 weeks. 

Dates and Nuts roll

A Healthy No-Sugar Treat! Looking for a quick and nutritious snack that’s naturally sweet and packed with energy? This Dates and Nuts Roll is the perfect choice! Made with just a few wholesome ingredients, it requires no added sugar and is ready in minutes.  This no-bake Dates and Nuts Roll is perfect as a healthy snack, a festive treat, or even a homemade gift. Store it in an airtight container in the fridge for up to a week Ingredients 250g dates, roughly chopped 200g mixed nuts (walnuts, almonds, cashews, pistachios), roughly chopped 1 tsp ghee or coconut oil ¼ cup shredded coconut Process - Step 1: Prepare the Mixture Heat ghee or coconut oil in a nonstick pan over medium heat. Add the chopped dates and sauté for a few minutes until they soften and become a sticky mixture. Stir in the chopped nuts and half of the shredded coconut. Mix well until everything is well combined. Step 2: Shape the Roll Transfer the warm mixture onto a butter paper or a greased plate. While it's still...

Paneer Butter Masala

Paneer Butter Masala is a rich, creamy, and mildly spiced North Indian curry that pairs perfectly with naan, roti, or rice. This quick version brings restaurant-style flavors with a homemade touch, using aromatic spices, cashews for creaminess, and a hint of ghee for indulgence. Ingredients: For the Masala Paste: 1 medium onion, roughly chopped 6–7 garlic cloves 1 dried red chili (optional) 2 medium tomatoes ½ cup cashews (optional, for creaminess) (Optional whole spices for enhanced aroma- Small piece of cinnamon stick,2 cloves,4–5 peppercorns,1 cardamom,1 tsp coriander seeds) 1 tbsp curd (plain yogurt) For the Curry: 2 tbsp ghee 1 tsp cumin seeds 1 bay leaf (optional) ⅓ tsp turmeric powder 1 tsp red chili powder (Kashmiri chili for mild heat) 1 tsp sugar 1 tsp salt (adjust to taste) ½ tsp garam masala ½ tbsp kasuri methi (dried fenugreek leaves) ¼ tsp amchoor (dried mango powder if tomatoes aren’t sour enough) ¼ cup chopped capsicum (optional) 200g paneer, cubed Fresh coriander leave...