Eggless Lemon Cake

Lovely textured Lemon cake to share with your Valentine!

Type: Tea cake

Makes: 500 gms Cake

Time Required: 1 hour

Lemon Cake

Ingredients:
70 gms (1/3 Cup + ½ tbsp) Butter
175 gms (1 Cup + ¼ Cup) Maida
1¼ Cup Curds / Yoghurt
2tbsp Lemon Juice
1tsp Lemon zest (Zest = grated lemon rind)
140 gms (1/3 Cup + 1/3 Cup) Powdered Sugar / Castor sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Lemon Essence (Optional)
A pinch of Yellow food color (Optional)

Lemon Cake

Lemon Cake

Method:
Grease the baking tin with Butter and dust with Maida. Keep aside.

Lemon Cake

To pre-heat the oven:

Microwave:
Select convection mode and select pre-heat option at 180 degrees.
OTG:
Select lower coil and pre-heat at 180 degrees for 7 minutes.
Remove the spill tray while baking.

For the cake:
Sieve Maida, Baking Powder, and Cooking Soda together in a bowl (1) and keep it aside.

Lemon Cake

In another bowl (2), mix Curds, Lemon Juice, Lemon Essence, Color, and Lemon zest and keep aside.

Lemon Cake

In another mixing bowl (3), cream Butter and Sugar till fluffy and light.

Lemon Cake

Add Curds mixture (1) and Maida mixture (2) alternately to the butter bowl (3) and mix slowly in a single direction.

Lemon Cake Lemon Cake

Warning: Vigorous mixing can curdle the mixture.

Lemon Cake

Pour the mixture into the baking tray.

Lemon Cake

Bake at 180 degrees for 30 to 35 minutes.

Lemon Cake

Let it cool.  Remove the cake on a tray.

Lemon Cake

Slice and serve with steaming hot tea.

Lemon Cake

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