Introduction
Eggless lemon cake is a delightful and refreshing dessert that is perfect for any occasion. This recipe is ideal for those who are looking to enjoy a light, zesty treat without the use of eggs. The lemon flavor adds a refreshing twist, making it an excellent choice for tea parties, birthdays, or even as a simple dessert after dinner. With its moist texture and bright flavor, this cake is sure to please everyone, regardless of their dietary preferences.
Detailed Ingredients with measures
All-purpose flour – 1 ½ cups
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Sugar – 1 cup
Curd (yogurt) – ½ cup
Vegetable oil – ½ cup
Lemon juice – ¼ cup
Lemon zest – 1 tbsp
Vanilla extract – 1 tsp
Milk – ½ cup
Prep Time
The prep time for making this eggless lemon cake is approximately 15 minutes. This includes gathering your ingredients, measuring them out, and preparing the pan for baking.
Cook Time, Total Time, Yield
Cook time for the cake is about 30-35 minutes, depending on your oven. The total time for the entire process, including prep and bake, is roughly 50-60 minutes. This recipe yields one 9-inch round lemon cake, which can be served to approximately 8-10 people. Enjoy this delicious cake with friends and family!
Detailed Directions and Instructions
Preparation of the Cake Batter
Begin by preheating your oven to 180°C (350°F). Grease and line a round cake tin with parchment paper. In a large mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt. Mix it well and set aside.
Mixing Wet Ingredients
In a separate bowl, whisk together the wet ingredients: lemon juice, lemon zest, sugar, yogurt, and oil until fully combined.
Combining Wet and Dry Ingredients
Gradually pour the wet mixture into the dry ingredients. Mix gently using a spatula or a wooden spoon until just combined. Do not overmix as this can affect the texture of the cake.
Pouring the Batter into the Tin
Transfer the batter into the prepared cake tin. Use a spatula to smooth the top evenly.
Baking the Cake
Place the cake tin in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling the Cake
Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Preparing the Lemon Glaze
While the cake is cooling, prepare the lemon glaze by mixing powdered sugar with lemon juice until you achieve a smooth, pourable consistency.
Glazing the Cake
Once the cake has cooled completely, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
Notes
Substitutions
You can substitute yogurt with buttermilk or a plant-based yogurt for a dairy-free version.
Storage
Store any leftover cake in an airtight container at room temperature for up to 2-3 days, or refrigerate for longer freshness.
Flavor Enhancements
For added flavor, consider including poppy seeds or using a flavored yogurt in the batter.
