Eggless Lemon Cake Recipes

Steps:

• Butter/grease an 8 or 9 inch pan (I used a 9 inch pan). Preheat the oven to 350 F. Mix the dry ingredients (advisable to sift the flour, baking soda, and salt together). Mix in sugar along with the flour-soda-salt. Separately mix the wet ingredients, except lemon juice. I was nervous of directly adding it to milk. First whisk together the milk, lemon zest, vanilla extract, and then whisk in the oil. Slowly add dry ingredients to wet ingredients and stir slowly and gently until just incorporated. Finally, add the lemon juice and give a final stir. The batter will look fizzy and more liquid-y than usual cake batters. It's fizzy because of all the lemon, soda, salt action. Don't worry, the cake will turn out fine. Pour batter into the prepared pan and bake for 30-35 minutes until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes. Then gently loosen the cake by running a knife around the edges and flip it onto a plate. With a fork, poke some holes on top of the cake. Pour the lemon syrup/glaze over the cake and let it soak in for 15 minutes or more before serving. It's not necessary to use all the syrup. Use as required.