Name: Eggless Lemon Cake recipe by Trupti Kharche at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1 cup plain whole-milk yogurt; 1 cup sugar; 1/4 cup vegetable oil; Juice of 1 lemon; grated lemon zest 1/2 teaspoon; pure vanilla extract or lemon essence 1/2 teaspoon; Pinch of salt; powdered sugar for dusting

ABOUT Eggless Lemon Cake RECIPE

I am calling all my vegetarian friends; to try this eggless, moist and super simple cake. The lemon zest in the cake perks it up and leaves you tingling for more. It may sound strange but I have come across more vegetarian Indians here in Denmark than I ever knew in Pune circle itself. Hence it goes without saying that my parties and dinners have eggless recipes and desserts to serve their palates. I must have baked this recipe multiple times and it has never failed me. My guests and friends love it and are surprised each time that an eggless cake can be so soft and moist. Delicious of course!!:) I will take up more techniques of baking eggless cakes going forward…. Here is one of them..

Ingredients Serving: 10

1 1/2 cups all-purpose flour
2 tsp baking powder
1 cup plain whole-milk yogurt
1 cup sugar
1/4 cup vegetable oil
Juice of 1 lemon
grated lemon zest 1/2 teaspoon
pure vanilla extract or lemon essence 1/2 teaspoon
Pinch of salt
powdered sugar for dusting

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan or a rectangular pan as you wish
In a measuring bowl, combine yogurt, lemon juice, oil, essence and the grated lemon zest. Set aside.
In another large bowl; sift flour, salt, sugar and baking powder.
Make a well in the center and pour in the yogurt mixture gradually. Stir until thoroughly combined.
Pour the batter into the prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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