This is great stuff and it’s healthy too. I mean it has lemons in it, right? They’re healthy. This is one of Rana favorites and she taught me how to make it. It is common in Turkey and I would imagine anywhere where lemons grow in abundance. Let’s get started.
1 1/2 cups sugar
2 1/2 cups flour
1/2 cup cooking oil (I use saffola)
1 lemon (grate the rind and squeeze out the juice)
1 Tbsp baking powder
1 tsp vanilla extract
a little less than 1 cup milk
Preheat to 175 C (350 F).
Crack the three eggs into a large mixing bowl and pour in the sugar. Whisk them up together until the sugar is well incorporated. Mix in the flour, one cup at a time. Add in baking powder with the flour. Pour in 1 tsp vanilla extract and add the oil.
Now here comes the lemon part. After you’ve grated the rind off of the lemon, squeeze all of it’s juice into a 1 cup measuring cup. Fill the rest of the cup with milk. Pour the liquid into the rest of the batter and add in you grated lemon rind.
I know what you’re saying Batter Junkies, “But don’t we normally add all of the dry ingredients first?” Well this is an old Turkish recipe and I can’t argue with eons of experience. However, I think it would be ok if you started with dry and moved on to wet.
It’s just like when they asked Kurt Cobain his secret for rock success and he said, “start out quiet and get loud.” That’s the trick junkies, “Start out dry and get wet!”
Ok so now you can pour your amazing batter into a greased bread pan or deep pie pan and throw it in the oven.
The drawback to this kind of cake is that it takes a dog’s age to cook (a long time). Mine took 55 minutes. I would suggest that you start out at about 45 mins and then leave it in for another 10 if it’s not done.
This one is great for all occasions yall.
Labels: cake, lemon, Turkish, dessert,