Having been away for a very long time, I am feeling this inertia inside me which has been keeping me off here. It is home for me. And there isn’t a doubt about this. I really cherish and respect the love I get from all you wonderful folks. But I had been busy lately in so many things; erratic work hours, preparing for a coding competition at work and then a travel to Sikkim with friends. I so wanted to write soon, but couldn’t cope with the things I had been going through. We travelled to Sikkim, the far east state of India, which touches India-China border. It was so much fun and really really cold. We travelled to the far eastern monasteries, walked into the meditating and serene pathways of Himalayas, had loads of yummy Momos and Thukpa. It was really an enchanting experience for us to travel to the land of Lama. If you aren’t aware, momos are steamed dumplings filled with a variety of vegetables and meet. Really juicy and mouth watering. And Thukpa, my dear friends, is a hot steamy noodle soup with vegetables and meet. A comfort food to be enjoyed in such cold weather, to warm your body and soul! I have these two dishes to be tried soon and share with you, which would be perfect for the upcoming cold winters here too. The night before we left for Sikkim, I baked this super delicious light, fresh and fragrant lemon bundt cake to be taken with us for travel. It was really a delicious experience to bite into this lovely freshness. Perfectly sweet and sour taste! And it kept on becoming better and better the next day.
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 150 gm butter, softened
- 1 1/2 cup sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup freshly squeezed lemon juice
- 1 tsp lemon extract
- Grated zest of 2 lemons
- 1 cup icing sugar, sifted
- 2 tbsp lemon juice
- Preheat oven to 180 °C. Butter and flour a 12 cups Bundt or tube cake pan.
- In a bowl, combine the flour, baking powder, baking soda and keep aside.
- In another bowl, cream the butter, sugar, lemon extract and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth.
- Fold in the dry ingredients alternately with the lemon juice and buttermilk using a spatula.
- Pour into the prepared pan and bake for about 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool. Unmould from the pan and cool completely on a wire rack.
- In a bowl, combine the icing sugar and just enough lemon juice until frosting is runny.
- Pour icing over the cooled cake to let it drip from the sides of the cake
beautiful lemon bundt cake 🙂