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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!