Get ready to embark on a culinary adventure with our Lemon Choco Cake. This cake is a delightful fusion of zesty lemon and rich chocolate, making it a unique treat for your palate. The tangy brightness of lemon essence perfectly complements chocolate’s deep, indulgent flavour. It’s a match made in dessert heaven.
This Lemon Choco Cake is not your ordinary cake; it’s a symphony of flavours and textures. The cake is moist, soft, and has a subtle crunch thanks to the addition of chocolate-flavoured breakfast cereal. The combination of curd and oil ensures a tender crumb, while a touch of edible yellow gives it a vibrant, sunshine-like appearance.
Lemon Choco Cake
Lemon Choco Cake
Ingredients
- 250 gms Maida
- 1 1/4 tsp Baking Powder
- 225 gms Sugar
- 200 gms Thick Curd
- 200 ml Oil
- 100 gms Breakfast Cereal (chocolate flavour)
- 1 drop Edible Yellow Colour
- 6 drops Lemon Essence
Instructions
- Sift the Maida and baking powder together and set it aside.
- In a mixer, grind the sugar into a fine powder.
- Add oil, thick curd, lemon essence, and edible yellow colour to the powdered sugar. Blend until the mixture is smooth.
- Transfer this liquid mixture to a mixing bowl.
- Gradually add the sifted Maida and baking powder mixture into the liquid mixture, stirring gently with a wooden spoon.
- Mix in the chocolate-flavoured breakfast cereal.
- Grease a round baking dish and pour the cake batter into it.
- Preheat your oven to 180°C.
- Bake the cake for 30-35 minutes.
- To check if it's done, insert a skewer into the middle of the cake; it should come out clean.
- Turn off the oven and allow the cake to cool inside for 5-7 minutes.
- Once cooled, remove from the oven, slice, and enjoy your Lemon Choco Cake!
Sign up for our newsletter
Frequently Asked Questions (FAQ):
Can I use any brand of breakfast cereal for this recipe?
Yes, you can use any chocolate-flavoured breakfast cereal. Cocoa Puffs, Chocolate Cheerios, or similar brands work well.
What’s the best way to store leftover Lemon Choco Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I use whole wheat flour instead of Maida for a healthier version?
Absolutely, you can substitute whole wheat flour for Maida for a nuttier, whole-grain twist. Just be prepared for a slightly denser texture.
Are there any perfect pairings for this Lemon Choco Cake?
A4: Absolutely! This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re looking for another cake option, try our classic Chocolate Fudge Cake.
How can I enhance the lemon flavour in this cake?
If you’re a lemon enthusiast, increase the lemon essence drops to intensify the citrusy aroma without overpowering the chocolate. Start with an extra 2-3 drops and adjust to your taste.
Note: image is for illustration purposes only and not that of the actual recipe.
