Want To Have A More Appealing Lemon Cake? Read This!

Egg-less Lemon Cake is very soft and moist with the flavor of lemon. I have a keen interest for baking and trying new baking tips and ideas. I got this recipe from my mother. I have replaced butter with vegetable oil. There is no need to add any food color as the color of cake will turn out yellow. This is a very easy version of Lemon Cake which doesn’t require much effort and can be made with easily available ingredients in just 30-35 mins. It can also be tried with Pressure Cooker. Let’s get started..

Lemon Cake (Egg-less & Butter-less)

Prep time-10 mins

Cook time-35 mins

Total time-45 mins

Recipe type: Dessert

Cuisine: World

Serves: 8

Ingredients

• 1 and ¾ cup maida (all purpose flour)
• 1 tsp baking soda
• 2 tsp baking powder
• 1 and ¼ cup curd / yogurt
• ½ cup powdered sugar
• grated rind of 1 lemon
• 3 tbsp lemon juice 
• ¼ cup vegetable oil (or) canola oil (or) olive oil

        

How to prepare lemon cake

• Take curd in a mixing bowl and to it add powdered sugar and beat it using hand blender or whisk. 
• Add lemon zest, lemon juice and vegetable oil. Blend it again. Keep it aside.
• Sieve maida or all-purpose flour, baking powder and baking soda. Add this dry mixture to wet mixture and mix everything well.
• Preheat oven to 180 degree C for 10 mins. 
• Take a greased cake tin. Fill it with cake batter. Keep the pan in oven and bake at 180 degrees C for 30-35 mins. 
• Check the cake by inserting a toothpick at the center. It should come out clean.
• Remove the tin from the oven. Let it rest for 2 mins. 
• Transfer the cake carefully to the cooling rack and let it cool down completely.
• Slice the cake and serve.

In case you made this cake, please take a pic and tag me on Instagram (#the.foodseasons). I’d love to see your cake looked 😊.