Introduction
The Eggless Lemon Loaf Cake is a delightful dessert that combines the refreshing flavor of lemon with a moist and tender crumb. This recipe is perfect for those who are looking for a light and zesty cake to brighten up their day. Whether it’s for a special occasion or just a casual tea time, this cake is sure to impress.
Detailed Ingredients with measures
To make the Eggless Lemon Loaf Cake, you will need the following ingredients:
– All-purpose flour: 1 ½ cups
– Baking powder: 1 ½ teaspoons
– Baking soda: ½ teaspoon
– Salt: ¼ teaspoon
– Granulated sugar: ¾ cup
– Unsweetened yogurt: ½ cup
– Vegetable oil: ½ cup
– Fresh lemon juice: ¼ cup
– Lemon zest: 1 tablespoon
– Vanilla extract: 1 teaspoon
– Milk: ¼ cup
Prep Time
The preparation time for this luscious cake is approximately 15 minutes. This allows for gathering all ingredients and mixing them together to create the batter.
Cook Time, Total Time, Yield
The cook time for the Eggless Lemon Loaf Cake is about 50 minutes. In total, including prep time, the entire process will take around 1 hour and 5 minutes. This recipe yields one loaf, which can serve about 8 people, making it perfect for sharing with family and friends.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F) to prepare for baking the loaf cake.
Prepare the Loaf Pan
Grease a loaf pan with vegetable oil or line it with parchment paper for easy release after baking.
Combine Wet Ingredients
In a mixing bowl, combine 1 cup of curd (yogurt), 1 cup of sugar, and 1/4 cup of vegetable oil. Whisk these ingredients together until they are smooth and well blended.
Add Lemon Flavor
Add the zest of 1 lemon and 1/4 cup of freshly squeezed lemon juice to the wet mixture. Stir to incorporate the flavors.
Mix Dry Ingredients
In a separate bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt. This will help to aerate the flour and ensure even distribution of the leavening agents.
Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, folding it gently until just combined. Be careful not to overmix to preserve the loaf’s texture.
Pour into the Pan
Pour the combined batter into the prepared loaf pan, smoothing the top with a spatula for an even rise.
Baking
Bake in the preheated oven for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
Garnish and Serve
Optionally, drizzle a simple lemon glaze over the cooled cake for extra flavor before slicing and serving.
Notes
Storage
The cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Making it Lighter
For a lighter version, you can substitute half of the all-purpose flour with whole wheat flour.
Vegan Option
To make this cake fully vegan, you can replace the curd with a vegan yogurt alternative.
Optional Additions
Feel free to add poppy seeds or chopped nuts for added texture and flavor.
