Lemon Cake Recipe

Lemon Cake Recipe

 

 Most Liked Tea time sweet and kids all time favorite, eggless, yummy and mouth watering lemon cake.

 

 

 

 

 

 

Ingredients:-

Butter ¼ cup

Sugar ¾ cup

All purpose flour 1 1/3 cup

Baking powder 1 tsp.  

Baking soda ¼ tsp.

Salt 2 pinches

Lemon juice 2 tbsp.

Lemon zests 1 tsp.

Yellow food color 4 drops

Milk ½ cup      

How to make Lemon Cake:-

·         Preheat oven to 350°F.

·         Grease and flour a 6-8 inch baking pan. Keep aside.

·         Sift all purpose flour, salt, baking powder, and baking soda together.

·         In a mixing bowl take butter and sugar. Ground sugar would be ideal for the cake. Mix well until well combined.

·         Add lemon juice, lemon zest and yellow food color. Mix well.

·         Add dry mixed flour and milk in creamy butter little by little, and mix well. 

·         Make sure to whisk the batter in one direction.

·         Now pour the cake batter in the greased baking dish. Keep the dish in the oven and bake it for about 27 minutes.

·         To check if the cake is ready: - Insert a tooth pick in the side of the cake, if it comes out clean, it means the cake is ready. If the tooth pick is not clean, we need to bake it more.

 

·         Delicious and yummy eggless lemon cake is ready.

 

TIP:- You can decorate it as per your choice.

 

Corn Biryani Recipe

Corn Biryani Recipe

Rice, itself is a complete food, but when combined with corn and other veggies, makes an extremely delicious dish, just called as corn biryani....

Ingredients:-
Corn - 1 cup
Basmati rice - 2 cups
Onion -1 large ( cut lengthwise)
Tomato - 2 (finely chopped)
Ginger garlic paste - 1 tsp.
Green chili - 3 (chopped)
Oil -3 tbsp.
Ghee - 3 tbsp.
Coconut milk/Yogurt - 1 cup
Water -3 cups
Salt - to taste
Chilly powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Coriander leaves - 1/4 cup (chopped)
Mint leaves - 1/4 cup (chopped)
Whole Garam Masala
(Bay leaf - 1, Cinnamon Stick- 2, Cloves -5, Cardamoms -3)


How to make corn biryani:-

• Soak 2 cups of Basmati rice for at least half an hour. Drain the water and keep aside.
  
• In a heavy deep vessel heat oil and ghee together and fry bay leaf, cinnamon, cloves and cardamom.
  
• Add onions and sauté till golden brown. 
  
• When onions turn slightly brown add ginger garlic paste and tomatoes. Sauté till it becomes a paste.
  
• Next add chopped green chili, chopped coriander and mint leaves.
  
• Now add the corn kernels along with turmeric powder, chili powder, yogurt/coconut milk and salt.
  
• Sauté everything until it thickens to a gravy consistency.
  
• Add this gravy to the (soaked and drained) rice along with 3 cups of water and mix well. Check for salt and cook it in a rice cooker.
  
• Garnish with coriander leaves and serve hot.