After fresh n healthy lemonade I made the other day, I somehow still craving for more lemony taste n scents. Though it's kinda sour n tangy, it really refresh me!
So yesterday I browse for recipe that requires lemon as the ingredients.
After searching from blog to blogs, website to website, I decided to make David Lebovitz Lemon yoghurt cake. This recipe was originally taken from Shauna of gluten free girl. But its difficult to find the pack of gluten free flour here, n I'm way too lazy to make the flour mix myself :P So, I simply follow David, to use regular all purpose flour.
I make just a tiny bit changes to the recipe, and also adding poppyseed to the batter which turn out to be a good thing :)
The recipe calls for one 9-inch (23cm) of cake pan, but I use loaf pan instead :)
Lemon Yogurt Cake
Makes one 9-inch (23 cm) cake
Makes one 9-inch (23 cm) cake
Adapted from Gluten-Free Girl Everyday by Shauna James Ahern
Dry Ingredients
1 1/2 cup (210 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
I add 1 tablespoon of poppyseed to the batter
Wet Ingredients
- 1 1/2 cups (300 g) sugar (liza : I use 1 1/4 cup, n for me its sweet enough)
- 1 cup (250 g) whole milk plain yogurt
- 1/2 cup (125 ml) neutral-tasting vegetable oil (such as grapeseed or colza/canola) (liza:I use palm oil)
- 2 large eggs, at room temperature
- 2 tablespoons freshly squeezed lemon juice (liza: I use 3 tablespoons)
- zest of 2 lemons *(liza : unwaxed the lemon before zesting)
- *all lemons in Indonesia market is waxed, so here's what you have to do to unwax it: soak the lemons on a hot water for a few minutes and then dry it with paper towel.
2. Use a whisk to mix together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the 1 1/2 cups sugar, yogurt, oil, eggs, lemon juice, and zest until smooth.
4. Mix about one-third of the dry ingredients into the yogurt mixture, then stir the rest in, in two batches, just until the dry ingredients are completely incorporated. Do not overmix. Scrape the batter into the prepared cake pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let the cake cool for about 15 minutes, then run a knife around the outside of it to loosen it from the pan, and tip the cake out of the pan. Remove the parchment paper and let the cake cool completely, right side up, on a wire rack.
saya belum pernah make poppy seed .... kayak apa rasanya yaa
ReplyDeleteMakasih ya mba, sudah mampir kesini :) kalo menurutku poppy seed gak bikin ada tambahan rasa di kuenya, cuman ada perubahan sedikit di tekstur, jadi ada krenyes2nya Mba Citra. Kalau mau yg lbh beraroma rasanya lbh enak wijen hitam deh :)
Deletegampang n mudah keknya, saya suka malas ngeluarin mixer, xixixi, tfs yaaa
ReplyDeletehai mba Maya, makasih sudah mampir ya *salim* bener bgt mba, akujpun pemalas bikin cake yang pake mixer, selalu mencari resep yg termudah, teririt telur dan tanpa mixer :D
ReplyDeleteI would love try the recipe :-)
ReplyDeletethis recipe is also nice check it out!
http://cakesandmuffinsrecipes.blogspot.com/2013/09/poppy-seed-lemon-cake.html
Hi, thank u for dropping by Zara, will check your link :)
Deletemakasih mba lizaresepnya, bikin si doi ketagihan
ReplyDelete