Introduction: Delicious Lemon Cake Without Eggs and Baking Powder
The moist lemon cake that has the rich fluffiness with it and so easy to make from scratch. The tiny or bite that you take from this cake, there is that freshness that goes with and make you mouth water even more than usual. With the bursting flavor of the lemon pounding in your mouth like the beautiful ocean.The batter that only takes less than 20 minutes ( not including the gathering of the materials from your cupboard). The cake is my second favorite dessert.The burst of flavor that is shown in this cake is really good. This was my third time eating and first time baking it. I might not have the experience but this cake will surely make me feel like a professional baker.
The baking time for this cake is 45 minutes
To make this delicious cake, you will need:-
- 1 Lemon
- 1 cup Yogurt
- I teaspoon Baking Soda
- Sprinkle of Powdered sugar
- 2-3 cups Brown sugar
- 2 cups of flour
- 1 teaspoon of vanilla extract (optional)
- 2 spoons of Butter
- I cup of '' volle melk'' or full milk
- Oil ( optional)
Other tools to use:-
- Lemon squeezer
- Baking pan
- Mixing tool
- Citrus Zester
Step 1: Mixing Dry Ingredients With the Wet Ingredients.
To make the batter for your lemon cake and to get that richness to it, you will be needing to make the dry batter first and then the wet batter.
To make the dry batter-
1 teaspoon Baking soda
2-3 cups of Brown sugar
2 cups of flour
To make the wet Batter-
1 teaspoon of vanilla extract (optional)
2 spoons of Butter
1 cup of '' volle melk'' or full milk
After you make each of the batter, add them together and you will have thick batter, the consistently of the batter will be flowing down really slow when you use the mixing spoon to lift a bit of the batter. Also add lots of lemon juice as well as lemon zest.
Before you start making the batter, preheat your oven to 200 degree for 15 minutes.
Step 2: Baking Your Cake
Now is the final part is to bake your cake, add your baking paper into your baking pan, I would prefer the baking paper in the same shape as your baking pan because then the cake will the not stick. Also if you are using the baking pan with the side able to come out, it's not necessary to put baking paper there but without are removable side, It would be better to put baking paper or oil.
Once you pour your batter into your cake pan, put your pan into your preheated oven for 25 minutes on 200 degrees. While you wait, you can tidy your kitchen incase you made a mess (like me, oops?!).
Step 3: Cooling and the Decorating Stage Aka Final Part
Now, it's nearly the end of the making and decoration part of the cake but before it we need to decorate it because who doesn't decorate there cake?
Before decorating the cake, let your cake cool down for 15-20 minutes inside the oven while the temperature is cooling down inside of it.
Once you get the cake out after 15-20 mins, you can remove the sides of the cake tray and you will have a nice- looking cake that might be thin but will be worth it to eat.
Sprinkle the cake with powdered sugar if you would like for nice gem to brighten up the cake and tiny bit of lemon zest
Step 4: Final Step
Now, it's the end of this recipe and you will now have a delicious lemon cake that is going to be lovely!
Time for tips-
When you make your cake, make sure you use enough lemon juice and zest to bring the flavor into the cake, I didn't write measurement for that because I wasn't sure how much you would like to put.
You can make lemon whipped cream to go with the cake but I didn't get time to but I will write a small recipe incase you didn't know
The last tip I will give you is to be happy and enjoy making it.
To making a lemon whipped cream-
1 cup heavy cream, chilled
3 tablespoons powdered sugar
1 tablespoon fresh-squeezed lemon juice
2 teaspoons finely grated lemon zest
Use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in sugar and lemon juice. Beat until soft peaks form. Fold in lemon zest and serve immediately, or refrigerate for up to a few hours.