Lemon Cake, adding lemon juice along with lemon zest adds a nice flavour to the plain vanilla cake.This is the eggless version of the Lemon Cake. This Eggless Lemon cake is so soft and spongy with a tinge of light yellow color. A very delicious variety of cake which is simple to make!
Preparation and Yield:
Method:
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 30 mins |
| Servings | 5 |
| Recipe Category | Main |
| Recipe Cuisine | Indian |
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| Eggless Lemon Cake |
Ingredients:
| All Purpose Flour / Maida | 1 & 3/4 Cups* |
| Baking Soda | 3/4 Teaspoon |
| Baking Powder | 1/4 Teapsoon |
| Salt | 1/4 Teaspoon |
| Sugar | 3/4 Cup |
| Yogurt | 1/4 Cup |
| Oil | 2 tablespoon |
| Coconut Milk | 1 Cup |
| Vanilla Extract | 1 Teaspoon |
| Lemon Juice | 2 Tablespoon |
| Lemon Zest | 1 Teaspoon |
| Oil | 2 tablespoon |
* 1 Cup = 250ml
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| Eggless Lemon Cake |
- Pre-heat the oven at 350degrees F. Take a cake tin and grease it with oil and then dust it with flour and set it aside
- Lets prepare the dry ingredients. Add maida, baking soda, baking powder and salt and sieve it together twice so that they are nicely mixed
- In a mixing bowl, add yogurt, oil and sugar and beat well till the sugar gets dissolved completely
- Add coconut milk, vanilla extract and stir well. Add lemon juice and lemon zest and mix well
- Then, add dry flour little by little and fold gently so that the dry ingredients gets incorporated with wet ingredients. Just fold gently, no need to beat well
- Add this cake batter to the greased cake tin. Pat it gently to get rid of air bubbles
- Bake the lemon cake in the pre-heated oven for 30 minutes or till the skewer comes out clean
- Allow the baked cake to cool off completely in a cooking rack and then cut into desired shapes and serve!
- The delicious Eggless Lemon Cake ready to serve!
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| Eggless Lemon Cake |