Eggless Lemon Cake

Name: Eggless Lemon Cake
Cuisine: Indian
Ingredients: 1/2 cup+ 2 Tbsp Milk; 4 Tbsp Clarified Butter (Ghee); 1 cup All-Purpose Flour (Maida); 1/2 cup+ 2 Tbsp Powdered Sugar; 1 Tsp Baking Powder; 1/4 Tsp Baking Soda; 1 Pinch Salt; A Few Drops of Yellow Food Color; 1/2 Tsp Lemon Zest; 2 1/2 Tbsp Fresh Lemon Juice; as per need Whipped Cream; as required Lemon Essence; as needed Lemon Zest; as required Food Colour

Bitu IND (Manju Jain) @bitubake143

Chennai

#Ga4
#Week22
#Egglesscake
#Lemoncake
#nooven

Bitu IND (Manju Jain) @bitubake143

Chennai

#Ga4
#Week22
#Egglesscake
#Lemoncake
#nooven

Saved

Ingredients

1/2 cup+ 2 Tbsp Milk
4 TbspClarified Butter (Ghee)
1 cupAll-Purpose Flour (Maida)
1/2 cup+ 2 Tbsp Powdered Sugar
1 TspBaking Powder
1/4 TspBaking Soda
1 PinchSalt
A FewDrops of Yellow Food Color
1/2 TspLemon Zest
2 1/2 Tbsp Fresh Lemon Juice
For Icing
as per needWhipped Cream
as requiredLemon Essence
as neededLemon Zest
as required Food Colour

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Steps

1

Sieve together the Flour, Baking powder, Baking soda, Powder sugar and salt set aside.
2
3

Mix together the clarified butter (ghee) and 1/2 cup Lukewarm milk.
4

Mix the dry ingredients to the wet ingredients and mix, and add 2Tbsp milk to make a smooth consistent batter.
5

Add the Lemon zest, lemon juice, and lemon yellow food colour to the batter and mix in.
6

Pour the batter into a prepared 8” mould.
Bake this in a pre-heated Kadai for 30-35 minutes at low flame. You can also bake it in a pre-heated oven at a temperature of 180C for 25-30 minutes. Insert a skewer in the middle comes out clean.
Cool the baked cake for 2 hours.
7

Slice the cake into two layers. Place the first layer of cake on the board.
Sprinkle the sugar syrup. Cover with whipped cream.
8

Place the second layer of cake and cover and sprinkle the sugar syrup.
Cover with whipped cream and decorate with your desired design.
Chill and Serve.