Moist Lemon Loaf Cake With Wheat Flour

Lemon Cake Recipe With Wheat Flour

Lemon cakes are moist and soft and have an amazingly refreshing lemon flavour. But what we’ll be making is a lemon cake recipe with wheat flour and maida or all-purpose flour, instead of with just maida. And the best part is, our healthier version of the moist lemon loaf cake is as soft and moist and super-tasty as the conventionally made lemon cakes. Ours is a loaf cake as we’re using a loaf pan for baking it.

What’s great about lemon cakes is that they’re so quick and easy to make and don’t need any rare or special ingredients. And yet they’re packed with flavour.

This could also be called a soft lemon pound cake recipe. It traditionally has a lemony glaze drizzled on top of it. However, if a glaze is not your thing, you could skip this.

Another delicious cake with a refreshing flavour is my orange cake. I have two versions of it. You might like to check out the tasty Orange Semolina Cake as well as the soft eggless orange cake.

Ingredients

1 cup (125g) maida / all-purpose flour

½ cup (65g) atta / whole wheat flour

1 ¼ tsp baking powder

½ cup (110g) butter

2 tbsp cooking oil

¾ cup + 2 tbsp (190g) granulated sugar

(coarsely ground)

3 eggs

⅓ cup (approx.) milk

2 tbsp lemon / sour lime juice

1 ½ tsp lemon / sour lime zest

A few drops of yellow food colour

For the glaze (optional)

½ cup (approx. 50g) powdered sugar

2 tsp lemon / sour lime juice

Procedure

1. Mix the maida, whole wheat flour and the baking powder and then sift this mix.
2. In a mixing bowl, mix the sugar and the lemon / sour lime zest.
3. Then mix in the butter and the oil. Whip everything really well till the batter is light and fluffy.
4. Beat in the eggs one at a time, beating well after each addition.
5. Next, using a spatula, fold in the flour mix in two portions.
6. Then stir in the lemon / sour lime juice.
7. Adjust the consistency of the batter with room temperature milk. You could need around ⅓ cup of milk to bring the batter to a smooth, dropping consistency.
8. At this stage, you could add a few drops of yellow food colouring to the batter to give it a pale yellow colour. (This is optional.)
9. Transfer the batter to a liberally greased and dusted 8.5” x 4.5” loaf pan. You could also line the entire pan or just the bottom with parchment paper. Tap the pan on your work surface to remove any trapped air bubbles. Smoothen the top of the batter and slightly hollow out the centre to avoid developing very deep cracks in the cake after baking it.
10. Bake the cake at 170C for around 40 to 50 minutes or till a skewer inserted into it comes out clean. (My cake took 45 minutes to bake.)
11. Let the cake cool for around 15 minutes on a wire rack and then remove it from the pan.
12. Prepare the glaze by mixing the powdered sugar and lime juice, and then drizzle it on the cake.
13. Keep the cake aside for around 15 minutes to let the glaze set. After that, slice it.

Enjoy!