Thursday, 4 October 2018

Recipe 42: Eggless Lemon Cake

Lemon is such a refreshing taste and fragrance.


I have been cooking with lemons for years and each time it has been a success.


Whenever summer approaches, lemons of all kinds are abundant in my house.


Lemon cake is just another way of incorporating lemons in your cooking. And, this time I experimented with eggless kind just so that the vegetarian can too benefit from this recipe.

Being health conscious, all my baking recipes are tweaked so that they become slightly guilt free. I have used semolina/suji along with flour and reduced the quantity of sugar. However, if that is not your concern and you want a perfect tasting bakery-like cake then definitely go for 2 cups flour and 2 cups of sugar.


Easy to prepare with just a few ingredients, super moist and lemony in flavour, this Eggless Lemon Cake will definitely surprise your family and friends.
Lets begin !

Ingredients:

  1. 1 cup all-purpose flour/maida
  2. 1 cup semolina/suji
  3. 1 cup sugar powder
  4. 3/4 cup vegetable oil or 1 cup unsalted butter
  5. 1 cup milk
  6. 1 tbsp. baking powder
  7. 1 tbsp. lemon zest
  8. 2 tbsp. lemon juice
  9. 2 tsp. lemon essence (click to buy Ossoro Indian Lemon Flavouring)
  10. 1/4 tsp. salt

Method:

Preheat oven at 180 degrees Celsius.
In a large mixing bowl, whisk oil, milk, sugar, lemon zest, lemon juice and lemon essence.
Sieve flour, salt and baking powder.
Add the dry flour mixture and semolina into the wet ingredients.
Lightly whisk the cake batter.
In a prepared (greased and floured) cake tin, pour the batter. I used Rolex Set of 3 Shapes Cake Tin.
Bake 50 minutes or till a toothpick inserted comes out clean.
I cut pieces of my cake and store it without any icing in fridge in an airtight container. This way my cake lasts for more than a week.
It also becomes easy to serve to guests with tea or pack a few slices for tiffin.

Tip:




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