The Lemonade Cake
1 hour 10 minutes
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About The Lemonade Cake
As summer approaches, I find myself reminiscing about the refreshing nimboo-pani (lemonade) my mother used to make for us after school. Before raw mangoes arrived for aam-panna, it was always a chilled glass of nimboo-pani with mint leaves, a simple treat that brought joy and comfort on hot afternoons. Those were days when homemade drinks, not colas, were the essence of every household gathering.
Inspired by those cherished memories and wanting to create something special for my daughter, I decided to bring the flavors of lemon, mint, and chhaas into a cake. This Lemonade Cake, made with wholesome whole wheat flour and desi ghee, is a delightful ode to childhood summers. Each bite is bursting with bright, tangy flavors, sure to bring a smile and transport you down memory lane.
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
- 1 cup Whole Wheat Flour whole
- 1/2 cup Sugar powdered
- 1 tbsp Ghee clarified butter: 1/2 cup +
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 cup Buttermilk diluted curd: 1/2 cup chhaas
- 1/4 tsp Lemon Zest
- 1/4 leaves Mint Leaves fresh juice
- 1 tbsp Lemon Juice
- 1/4 tsp Rock Salt
- 1 tsp Water
Instructions
- Sieve dry ingredients for 7-8 times. Since itTMs a whole wheat cake sieving several times will incorporate air and make cake fluffy and not dense.
- Take Ghee, sugar in a bowl and beat for a minute.
- Add half flour and mix. Add chhaas, mint juice and fold in remaining flour.
- Fresh lemon zest and mint juice will give a nice summery flavor to this cake. So bring in lemon zest and a quick stir.
- Pour the batter in a pre-dusted pan and bake for 30 minutes @ 180 in a pre-heated oven
- After the cake is released from pan, brush some lemon glaze on cake. Lemon glaze will enrich cakes flavor and also keep it moist. Mint Juice: Take washed mint leaves and makes its paste. Strain the content and just use the liquid part. Lemon Glaze:
Recipe Notes
Additional Tips
- For a stronger lemonade flavor, brush the warm cake with a simple syrup made from fresh lemon juice, sugar, and a few torn mint leaves—this will keep the crumb moist and intensify the tangy notes.
- If you want a lighter texture, sift the whole wheat flour before mixing and fold the batter gently to avoid overworking the gluten, which can make the cake dense.
- To create an eye-catching finish, garnish the cooled cake with candied lemon slices and finely chopped fresh mint, echoing the nimboo-pani inspiration both in look and flavor.
- Leftover cake stores well in an airtight container at room temperature for up to two days or in the refrigerator for up to five days; reheat slices gently and serve with a dollop of whipped yogurt for a breakfast treat.
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Recipe Nutrition
Calories: 119kcalCarbohydrates: 24gProtein: 2gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 71mgSugar: 13g
megha ag
Articles: 1
4 Comments
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Yum! This recipe is a must-try.
What a delicious recipe! Thanks for posting.
Such a beautiful dish! Can’t wait to try it.
So delicious! Excited to make it.