- Cream 200 gms of Butter and 200 gms of Icing Sugar together using a hand blender
- Gradually add in the eggs one by one while mixing the butter and icing sugar and keep whipping untill light and fluffy.
- Once the eggs are incorporated well add the Vanilla essence, lemon Juice, basil seeds, yellow color and mix with the mixture.
- Sieve flour, milk powder and baking powder together and add it in the cake mixture and fold them thoroughly, without any lumps and without disturbing the aeration of the mix.
- Preheat the oven to 160* centigrade and fill the cake mix in a lined cake mould and bake it for 35 to 40 mins
- Make a fondant icing with 200 gms of icing sugar and one lemon juice. Once the cake is baked, cool it and pour the icing on top of the cake.
- Drizzle the lemon zest on top and slice and serve.
Lemon Basil Tea cake
#summerrecipeswithfoodism
By Soman Somasundaram
Apr, 8th
626
Servings
10 persons
Cook Time
50 minutes
Ingredients
10
- 12
Ingredients
- Butter 200 gms
- Icing Sugar 400 gms
- Eggs 4 nos.
- Basil seeds 5 gms
- Refined Flour 180 gms
- Milk Powder 40 gms
- Salt A pinch
- Baking Powder 3 gms
- Lemon Juice 10 ml
- Lemon Zest 2 gms
- Vanilla Essence 2 ml
- Yellow color Few drops
Instructions
Notes/Tips
Use only room temperature butter and cold eggs . Make sure while adding the eggs in the cake batter, do not overwhip or else the batter might curdle and the cake will turn out to be dry. Do not overmix after adding the flour, or your cake would not rise as much as desired.
