Lemony Beetroot cake


All purpose flour – 1 cup + 1 cup, divided

Baking powder – 2 tsp

Salt – 1/4 tsp

Butter – 250 grams

Powdered sugar – 1 cup

Egg – 4 numbers, large, at room temperature

Vanilla essence – 1 tsp

Red food colour – 1/4 tsp

Lemon zest – 1 tbsp

Beetroot – 2 cups, grated


Sift together 1 cup of plain flour, salt and baking powder. Keep aside.

Preheat the oven to 180C.

Cream together the butter & powdered sugar with your mixer till light & fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla essence, lemon zest, red food colour & beat again.

Now add the sifted flour mixture + 1 cup of plain flour and gently fold in.

Fold in the grated beetroot.

Transfer the batter to a 2 lb loaf tin.

Bake at 180C for 45-50 minutes/ till done.

This entry was posted in Baking, Cake, Continental, Lakshmi Nair recipes. Bookmark the permalink.

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