Cooking web notes

  Now that September is here and everyone is feeling the 'pressure of Fall' I have chosen some fall colors to say it's not so bad.  You say you don't feel the pressure? Well, I did. Especially when Colorado experienced a sudden drop in temperature yesterday.  I decided it was here to foil all weekend plans. Yes, I know, I can check 'weather.com' and find out for sure if things will clear up but as all things go anxiety overrules commonsense.  Regardless my spirits are quite high.  I am celebrating my success with the Lemon Cake.  The zesty, rich, utterly scrumptious cake and what a perfect day to share this recipe with you.

 September hold a dear place in my heart for many reasons.  One is that some of the dearest people in my life celebrate their birthdays. I will unfold who over the coming days.  Secondly, I got married some gazillion years ago.  Ah..ha! Now you will agree I have enough reasons to be merry.

Talking about birthdays, today one of our dearest friends both Sunitha and mine, celebrates her birthday.  R, wish you a very happy birthday.  Today's recipe and flowers are a collaborative way of saying we love you dear friend.

  And as for you, have a great weekend we love you too.



Ingredients:

For Cake:

Flour- 2 3/4 cup
Baking powder- 1 1/4 tsp
Baking Soda- 1/2 tsp
Plain yogurt- 1 cup
Grated Lemon zest- 1 1/2 Tbsp
Fresh Lemon Juice- 1/4 cup
Pure Vanilla Extract- 1 tsp
Unsalted Butter- 1 cup
Sugar- 1 3/4 cup
Eggs- 4

For Frosting:

Confectioner's sugar- 1 cup
Lemon Juice- 2 Tbsp




Method:

1.Whisk together the flour and baking powder in a mixing bowl and keep aside.
2.Preheat the oven at 350 degree f (180 degree C)and prepare a 9 1/2 inch bundt pan /tube pan by greasing and dusting with flour.
3.Whisk the yogurt, zest, lemon juice and vanilla extract together in a small bowl.
4.Beat the sugar and butter in a large mixing bowl.Add eggs one at a time and beat to mix in.
5.Add the yogurt mixture and baking soda ithis and mix well.
6.Finally add the flour baking powder mix and beat everything together to mix well.
7.Spoon out into the prepared pan and bake for 45- 50 minutes or until a skewer inserted comes out clean.
8.Cool on a wire rack for a few minutes before inverting the pan.
9.Prepare the frosting after the cake cools well, by mixing the sugar and lemon juice well.
10.Spoon it over the cake. It should have a flowing consistency, but not too thin.



Notes:

1.This recipe serves 12-15.
2.You could use cake flour for this as in the original recipe.
3.Also you could use low fat yogurt if you wish, but I used the regular yogurt

Recipe adapted from :Woman's day

Sending this cake to Champa's (Versatile Vegetarian kitchen)Bake off event
And EFM-Cakes and bakes in Srilekha's Me and My Kitchen





Also sending this Pista Kulfi to Priti's "Festive Foods- Rakhi" and BSI-Milk hosted by Sanyukta.





Contributor: Namitha