Saturday, September 28, 2013

Lemon mini loaf with fresh mint

Trying out a lemon cake was on my mind for a long time . There was something which was not letting me do so. Finally  I tried it yesterday and it turned out to be a beauty. Absolutely light and fluffy, super moist  & slightly tangy.
Use fine granulated sugar and not powdered sugar.

 I felt the batter was slightly more for the tin so I used it for 2 cupcakes. You can use a tin of your choice ( round, square), if you don't have a mini loaf tin or even bake it in cup cake moulds. If making cup cakes, remember they'll be ready in 18-20 minutes.



Ingredients : 1 mini loaf + 2 cup cakes

 All purpose flour             3/4 cup ( 98gms)
Sugar                             1/2 cup  ( 100gms)
Oil.                                1/4cup ( 60ml)
Baking pd                       3/4 tsp.
Yogurt                            2 tbsp
Lemon juice                    2 tbsp
Lemon zest                     1 tbsp

Fresh Mint Leaves            10-12 finely chopped
Salt                                a pinch
Eggs                               2

Method:

  1. Preheat the oven to 180 degrees Celsius .
  2. Grease and flour a mini loaf tin. Line the bottom with butter paper.
  3. Sift flour , baking powder and salt.
  4. Mix yogurt, lemon juice, zest and fresh mint leaves.
  5. Cream sugar  and eggs until pale and double in volume. I used an electric hand beater for 2 minutes at full speed I.e. 3.
  6. Now add oil in a thin stream and continue beating.
  7. Now add dry ingredients and yogurt mix alternately, beating on speed 1 all the time.
  8. Start with dry ingredients and end with the same.
  9. Pour the batter in the prepared tin and bake for 30-35 minutes.
  10. Mine took 30 minutes.
  11. Do the skewer test to check the doneness.
  12. Let the cake rest in the pan for 5 minutes.
  13. Carefully remove it and cool it completely on the wired rack before slicing it.