Lemon Avocado Cake
Omg, wondering why this was not posted all these months? I remember baking this cake more than 3 years ago. And till today I was under the impression that it’s already been published in the blog. Well better late than never 🙂
A moist yet rich, dense buttery and soft lemon avocado cake with a subtle flavour of avocado or butter fruit in every bite. Make sure that you use a good ripe avocado. You may substitute the lemon extract with pure vanilla extract. Clean and dry the lemon well before taking the zest out. I use a 240 ml cup. I bake all my cakes using both the upper and lower rods on and with the fan mode on. This gives an even rise to the cake.
So, wby don’t you try this out one day in your kitchen. Do not forget to share your views in the comments section. I would love to hear from you guys.
Ingredients:
- All purpose flour 125 gm (1 cup)
- Salt a pinch
- Baking soda 1/4 tsp
- Baking powder 1/2 tsp
- Sugar 100 gm (1/2 cup)
- Butter 50 gm
- Milk 120 ml (1/2 cup)
- Lemon extract 1 tsp
- Lemon juice 1 tbsp
- Lemon zest 1 tsp
- Avocado puree 100 gm
Method:
- Preheat the oven at around 150-160 degree Celsius for around ten minutes.
- Grease a six inch round cake tin with butter and dust it with flour and tap out the excess flour.
- Sieve the flour, salt and rising agents for 2-3 times.
- Add the lemon zest to the flour. Preferably use a zester to get maximum zest.
- Heat the milk and butter till its slightly warm.
- Powder the sugar in a mixer and add it to the milk.
- Now scoop out the pulp of a ripe avocado and mash it. Mine was not fully ripe, so I blended it in a mixer.
- Add this puree to the liquid mixture.
- Now add lemon juice and lemon extract to it.
- Add the liquid mixture into the dry ingredients and fold it gently till you get a smooth mixture. You may use a whisk to do the same.
- Pour the mixture into the prepared cake tin and tap it gently on the counter to remove air bubbles if any.
- Bake for 30-40 minutes or till a toothpick inserted into the centre comes out clean.
- Remove the tin from the oven and allow it to cool for 4-5 minutes.
- Transfer the cake slowly onto a cooling rack and cool completely.
- Slice and serve it warm.
