Introduction
Eggless lemon sponge cake is a delightful and refreshing dessert that perfectly balances sweetness with a zesty lemon flavor. This cake is not only light and fluffy but also simple to prepare, making it an ideal choice for any occasion. Whether you are celebrating a special event or simply indulging yourself, this eggless cake is sure to impress.
Detailed Ingredients with measures
All-purpose flour – 1 ½ cups
Powdered sugar – 1 cup
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
Salt – ¼ teaspoon
Curd (yogurt) – 1 cup
Lemon juice – ¼ cup
Lemon zest – 1 tablespoon
Oil – ½ cup
Vanilla extract – 1 teaspoon
Milk – ¼ cup
Prep Time
Preparation time for the eggless lemon sponge cake is approximately 20 minutes.
Cook Time, Total Time, Yield
Cook time is around 30 minutes, bringing the total time to about 50 minutes. This recipe yields one delicious eggless lemon sponge cake, ideal for serving 8 to 10 people. Enjoy this flavorful dessert as a perfect ending to your meal or as a delightful treat for your guests.
Detailed Directions and Instructions
Prepare the Baking Pan
Grease and line an 8-inch round cake pan with parchment paper. Preheat the oven to 180°C (350°F).
Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside.
Combine Wet Ingredients
In another bowl, combine the yogurt, sugar, and lemon zest. Mix well until the sugar is dissolved.
Add Liquid Ingredients
To the wet mixture, add the lemon juice and vanilla extract. Mix until well combined.
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix.
Add the Oil
Slowly fold in the oil until fully incorporated into the batter.
Transfer Batter to Cake Pan
Pour the batter into the prepared cake pan. Smooth the top with a spatula.
Bake the Cake
Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Substitution Options
You can substitute yogurt with buttermilk or any plant-based yogurt for a dairy-free version.
Flavor Variations
Consider adding some poppy seeds for a delightful crunch and a touch of color.
Storing the Cake
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestions
Serve with a dusting of powdered sugar on top or with a side of whipped cream for added richness.
