Lemon curd cake
You’ve had me with the first two words of this cake – lemon and curd! I’m already drooling! So there was no way I wasn’t going to try this… This cake is actually adapted from a Sanjeev Kapoor recipe, the original one called for lots of butter and the cake was to be ‘baked’ in a pressure cooker instead of oven. A couple of changes later and this is what we had for tea this evening… 
What you’ll need
1 3/4 cup maida
2 1/2 tsp soda bi-carb
4 tbsp lemon juice – I cheat! Always have a bottle of Lemoneez in the fridge
1 1/4 cup curds
1/2 cup sugar
1/2 cup vegetable oil
1/4 tsp vanilla essence
Sieve the flour and soda together, keep them aside. 
In a bowl, mix the curb, lemon juice, sugar and oil together to form a smooth paste. Add the flour to this and beat with an electric beater to remove lumps and make it smooth. Pour into a greased baking dish and bake at 180 deg for 40 minutes.
While the cake it cooling…
Take 3tbsp of lemon juice, some sugar and mix with water, boil on a low flame till it reduces by half. Pour this over the cake. 
*I used 3 tbsp of lemon flavoured Tang for this!

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