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This eggless Lemon Cake recipe is a keeper. With the flavor of lemon and a pieces of Tutti Frutti, this cake tastes delicious.
Ingredients:
All Purpose Flour (Maida) – 1 1/2 cups
Granulated White Sugar – 3/4 cup
Yoghurt/Curd – 1 cup
Milk – 1/8 cup
Canola/Vegetable Oil – 1/2 cup
Lemon Extract/Juice – 1 tbsp
Lemon Zest – 1 tsp
Tutti Frutti – 1/4 cup (optional)
Baking Powder – 1 1/4 tsp
Baking Soda – 1/2 tsp
Salt – 1/4 tsp
Method:
- Preheat the oven to 180 degrees C/350 F.
- Grease and dust a 8″ square cake tin.
- Toss tutti frutti into the flour. Keep aside.
- Whisk curd and sugar together.
- Add baking powder, baking soda and salt. Mix it and keep it aside for 1-2 minutes. The curd will become frothy now.
- Add oil, lemon extract, lemon zest and milk. Mix well.
- Add flour to the wet ingredients. Mix until well combined. Do not over mix.
- Pour the batter into the prepared tin.
- Bake for 20-25 minutes or until the skewer inserted in the centre of the cake comes out clean.
- Remove the tin from the oven, place it on a wire rack to cool down.
- Unmould, cut and serve.