INGREDIENTS:
FOR THE CAKE:
*1/2 cup sugar
*1/2 cup thick curd (1/2 cup condensed milk – substitute)
*1/4 cup melted butter
*1 tsp lemon zest
*1 cup flour
*1 tsp baking powder
*1/2 tsp baking soda
*2 tbsp lemon juice
*1/3 cup milk
*few drops yellow food colour
FOR THE CREAM:
*1/2 cup butter (room temperature)
*1& ½ cup powdered sugar
*1 tsp vanilla essence
*1 tsp milk
*few drops green food colour(optional)
PROCEDURE:
*In a large bowl, take sugar and curd. Whisk this till all the mixture
is well combined.
*now add melted butter, lemon zest and lemon juice and mix gently. Set this
aside.
*In another bowl, sieve together flour, baking powder and baking soda.
*now gently fold the dry and wet ingredients together and slowly
incorporate milk along with food colour.
*Gently fold until there are no lumps. Do not overmix.
*now pour this batter in a greased and lined tin.
*Tap to remove the air bubbles.
*Now place this tin in a preheated kadhai and
bake it for 30-40 mins.
*After the cake bakes, cover it with a cloth and let it cool
completely.
BUTTERCREAM FROSTING:
*In a bowl add softened butter and whisk until it turns fluffy.
*now add powdered sugar, spoonful by spoonful. Add 1 spoon whisk
completely and then add another.
*Then add milk and vanilla essence.
*Now add food colour and whisk till u get a smooth frosting. Cream is
ready.
*After the cake is cooled, divide the cake into layers.
*Onto every layer put in some sugar syrup and spread the frosting. Stack
the layers.
*Now cover the entire cake with the cream.
*Decorate the cake with rossetes and a dollop
of jam on each.
*Lemon cake with buttercream frosting is ready.
