Eggless Lemon Loaf Cake
Eggless Lemon Loaf Cake is a citrus flavoured Cake with lemon zest and lemon juice, it turns out very light and flavoursome.
Ingredients
- 1.5 cups All Purpose Flour /Maida
- 1.25 cups Castor Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tbsp Lemon Zest
- 3/4 cup Cooking Oil
- 1 cup Hung Curds
- 1/2 tsp Vanilla Essence
- 5 tbsp Lemon Juice
For Buttermilk
- 1/2 cup Milk
- 1 tsp White Vinegar
Instructions
- Take the curds and hung over sieve for atleast couple of hours to get thick curds.
- Grate the lemon for the zest and keep it aside, squeeze out the lemon juice.
- Add the white vinegar to the milk and keep it aside until you get your mixing done.
- In a bowl, sift the flour, baking soda, baking powder.
- In a mixing bowl, beat the oil, sugar well.
- Add the hung curds, lemon zest, vanilla essence and lemon juice.
- When everything is well combined, add the flour mix in batches, alternating with the milk mix and fold it gently.
- Grease and line a 9" x5" loaf tin and pour the batter into it.
- Preheat the oven to 185C. Bake for 35-40 minutes.
Notes
The recipe calls for 1.5 cups of castor sugar. I reduced to almost 1.25 and yet felt it was very sweet. It could be of the combination of lemon and sugar.
I would even reduce the lemon juice to 3 tbsp and see how it will be. If you love lemon flavour, then you can add 5 tbsp.
I started with 1/2 cup of hung curds, the batter was lose but I added the remaining half just to see how the texture would be.
The cake turned out excellent though thick in texture.
I will surely want to bake this again by baking it in two stages with lower temperature to check how the texture will be.
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