Eggless Lemon Cake Recipe
This eggless lemon cake is soft, fluffy, super moist and packed with
fresh lemon flavor! Plus, it is covered with lemon icing.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 (single layer 9-inch round cake)
Calories 537kcal
Author Kanan
Ingredients
For The Cake:
1 ¾ cups All purpose flour (Maida)
1 teaspoon Baking soda
2 teaspoons Baking powder
1 stick or ½ cup Unsalted Butter softened at room temperature
½ cup White Granulated sugar
1 ¼ cups Plain Yogurt
3 tablespoons Lemon juice
1 teaspoon Lemon zest from 1 lemon
For The Icing:
1 cup Powdered sugar (Confectioner’s sugar or icing sugar)
2 tablespoons Lemon juice
Instructions
Prep:
1. Preheat the oven to 350°F or 180°C for at least 10 minutes.
2. Lightly grease the 9-inch round cake pan and keep it aside. Grease with butter or spray
with cooking oil spray.
Making Eggless Lemon Cake:
1. Take dry ingredients (all purpose flour, baking soda, baking powder) in a bowl. Whisk it
:
until incorporated well. Keep it aside.
2. Take softened butter and sugar in a bowl. Start beating (using a hand mixer) until it is light,
fluffy and creamed together. Scrape the sides and bottom of the bowl with a spatula.
Alternately, you can do this by hand using a wire whisk or use a stand mixer with the whisk
attachment.
3. Then add yogurt, lemon juice and lemon zest. Beat it again until well combined. The batter
may look curdled but it is perfectly fine.
4. Now add flour mixture to the wet mixture. Start folding using a spatula and everything is
just combined. Do not over-mix or beat.
5. Pour into the prepared cake pan and spread the batter evenly.
6. Bake into the preheated oven for 30-35 minutes or a toothpick inserted in the middle of
the cake will come out clean. And the cake will leave the sides of the cake pan. Let it cool
for 5 minutes in a pan. Then loosen the sides with a butter knife and remove it on the
cooling rack. And let it cool completely.
Making Icing:
1. Take powdered sugar in a bowl and add lemon juice. Whisk it until you get a smooth, runny
(yet thick) glaze.
2. Pour icing on the cooled cake.
3. Spread it with a butter knife and let it drip down from the sides. Let the icing dry and set
before you cut or cover and store.
Notes
The consistency of cake batter may vary depending on how thick/watery your yogurt is.
If the yogurt has more water content then the batter may look a little runny. If the yogurt is
super thick then the batter will look like thick, light dough (as you see in step pics).
Layered cake: You can double the cake recipe to make two layered cake.
If icing is added to the cooled cake, then you let it set. You’ll get a nice crust of icing on
top. As you store, the next day it will soften.
If icing is added to the warm cake then the cake will absorb the icing and you’ll miss the
crusty icing.
Storage: If serving the next day, you can keep it overnight at room temperature in a
covered container. If wanted to store for more days, then it should be kept in the
refrigerator in an airtight container. Bring it to room temperature before serving to enjoy
the soft texture
Nutrition
Serving: 1slice with icing. | Calories: 537kcal | Carbohydrates: 51g | Protein: 5g | Fat: 36g |
Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 266mg | Potassium: 110mg |
Fiber: 1g | Sugar: 29g | Vitamin A: 1103IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 1mg
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