Eggless Lemon Cake

Ingrédients

• 1 1/8 Cup Curd (or Greek Yogurt)
• 4 Tablespoons Canola Oil
• 1/3 Cup Sugar
• 1 Tablespoon Lemon Zest
• 3 Tablespoons Lemon Juice
• 1 Teaspoon Vanilla Essence
• 1 1/2 Cup All Purpose Flour
• 1 Teaspoon Baking Soda
• 1 3/4 Teaspoon Baking Powder
• 1/8 Teaspoon Salt
• 1/4 Cup Lemon Juice (freshly squeezed)
• 1/2 Cup Icing Sugar
• 1 Teaspoon Butter

Préparation

1. 1

   Preheat the oven to 180C. Grease and line an 8 inch round cake pan or grease a bundt cake tin.

2. 2

   Whisk wet ingredients: Add curd, oil, sugar, lemon zest, lemon juice and vanilla essence to a mixing bowl. Using a hand blender or a whisk, beat to combine all the ingredients. Continue whisking until the sugar has almost dissolved.

3. 3

   Add dry ingredients: In a separate bowl, sieve together, flour, baking powder, baking soda and salt. Add this to the curd mix and whisk to combine. Whisk well and ensure there are no lumps.

4. 4

   Bake: Once the batter is ready, pour into the prepared cake pan. Gently tap against the counter to remove any air bubbles. Bake at 180C for 30 minutes or until a toothpick inserted comes out clean.

5. 5

   Cool: Remove from the oven and let it cool for 10 minutes.

6. 6

   Glaze: To make the glaze, whisk together all the ingredients under glaze until smooth and shiny. Pour over the cake while its still slightly warm.