Welcome back to our cozy kitchen! Today, we’re infusing our baking with the bright and zesty flavor of lemons to create a delightful Lemon Millet Cake. This cake combines the nutty goodness of millet flour with the refreshing taste of lemon, making it a perfect treat for any time of the day. Let’s get baking!
Ingredients:
- Dry Ingredients:
- 1 cup millet flour
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free version)
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Wet Ingredients:
- 3/4 cup milk (dairy or plant-based)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup plain yogurt
- 1/4 cup freshly squeezed lemon juice
- Zest of 2 lemons
- Optional Add-ins:
- 1/2 cup poppy seeds or chia seeds
- Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp freshly squeezed lemon juice
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the millet flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix the Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, plain yogurt, lemon juice, and lemon zest until smooth and well blended.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. If you’re using poppy seeds or chia seeds, fold them into the batter at this stage.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Lemon Glaze: While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and of a pourable consistency. Adjust the lemon juice amount to get the desired thickness.
- Cool and Glaze: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. While the cake is still slightly warm, drizzle the lemon glaze over the top, letting it soak into the cake.
- Serve: Once the cake has cooled completely and the glaze has set, slice and serve your Lemon Millet Cake. Enjoy it as is, or with a cup of tea or coffee.
Tips and Variations:
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-Free Version: Use plant-based milk (such as almond or soy milk) and a dairy-free yogurt.
- Extra Lemon Flavor: For a more intense lemon flavor, add a bit more lemon zest or a teaspoon of lemon extract to the batter.
- Seed Variation: Try using poppy seeds or chia seeds for added texture and a delightful crunch.
This Lemon Millet Cake is the perfect balance of sweet and tart, making it an ideal treat for lemon lovers. Its wholesome ingredients and refreshing flavor make it a great addition to any dessert table. Happy baking!
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