Eggless Lemon Tea Cake

Eggless Lemon Tea Cake is a delicious Tea cake hinting a mild lemon flavour and with just the right sweetness. Made with whole wheat flour, the finished cake doesn’t look or taste that it is made with wheat flour.

I was almost tempted to use all purpose flour, however wanted to see how the wheat flour will taste and so went ahead and used only wheat flour.

Almost half of the loaf got over when it came out of the oven. This surely makes a great tea time snack!

  Step by Step pictures for Eggless Lemon Tea Cake

Eggless Lemon Tea Cake

• CourseDesserts
• CuisineAmerican
• By Cook MethodOven
• OccasionHoliday Special
• By DietEggless
• Dish TypeEggless Cakes

Ingredients

• 1cup Whole wheat flour
• 3/4tsp Baking powder
• 1/2tsp Baking Soda
• Lemon Rind
• 2tsp Lemon juice
• 3/4cup Sugar
• 1/4cup Cooking Oil
• 3/4cup Curds

Instructions

1. Powder the sugar. Have the lemon juice and Lemon rind ready.
2. In a bowl mix Curds, Sugar, Oil, Baking powder and Baking soda. Add Lemon Rind, lemon juice to the mix and gently combine.
3. Let the liquid rest for 5 minutes till it rises a little.
4. Next add the flour to the liquid gradually and blend well.
5. Pre heat the oven at 185 C.
6. Pour the batter in a greased, lined mould.
7. Bake at 185 C for 35 minutes. Check if it is baked.
8. Let it rest before slicing.

 

This is part of the Bake-a-thon 2016

 

 

 

 

 Loading InLinkz ...

The post Eggless Lemon Tea Cake appeared first on Cooking 4 all Seasons.

Posted in: Indian Cook