Eggless Lemon Sponge Cake Recipe is a perfect cake for vegetarians. It is a very soft and moist cake with a delicious lemon flavor. You will love making this easy cake at home. Enjoy it anytime, whether at tea time or as an evening snack. I love having it in the evening because I donโt drink tea.
So, do you want to try this Eggless Lemon Sponge Cake Recipe? Please share your experience with me in the comment box.
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Eggless Lemon Sponge Cake
Course: Snacks, DessertCuisine: Other world cuisine8
servings15
minutes30
minutes194
kcal45
minutesThis Eggless Lemon Sponge Cake is for vegetarians; who love cakes but can not have as its have egg. Can make for any occasion like birthday party, house party or just to eat in evening tea time.
Ingredients
All Purpose Flour (เคฎเฅเคฆเคพ) – 1 3/4 cup
Baking Soda – 1 tsp.
Baking Powder – 2 tsp.
Unsalted Butter – 75 grams
White Granulated Sugar – 1/2 cup
Lemon Zest – 1 tbsp.
Lemon Juice – 2 tbsp.
Milk (เคฆเฅเคง) – 1/2 cup
Icing Sugar – 4 tbsp.
Directions
- In a bowl sift all purpose flour (เคฎเฅเคฆเคพ), baking soda and baking powder. Keep aside.
- Preheat the oven at 200ยฐ C for 5-10 minutes.
- Start with whisking room temperature unsalted butter until light and fluffy, you see its turn into pale yellow.
- Now start adding white granulated sugar and keep whisking until properly combine.
- Now add lemon zest and 1 tbsp. lemon juice; mix well.
- Start adding all purpose flour (เคฎเฅเคฆเคพ) mix and milk alternately little by little into this butter mix and mix smoothly until milk and all purpose flour (เคฎเฅเคฆเคพ) mix finish.
- Grace the tray with butter and pour this butter all purpose flour (เคฎเฅเคฆเคพ) mix into it.
- Bake it on 180ยฐ C for 25 minute or until knife inserted into the center of cake and come out clean. Take out from oven and keep aside to cool in room temperature.
- Meanwhile prepare its glaze; take icing sugar into a bowl with 1 tbsp. lemon juice. Mix well.
- When cake cool enough, pour glaze over it – make sure cake cover completely with glaze.
- Serve it now or store covered in the refrigerator for later use.t
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Ever since I developed an egg allergy I’ve been on the look-out for tasty recipes to make at home, this one did not disappoint! I was a LITTLE wary when I had the batter mixed up, because it seemed thicker than what I’m used to for making cakes, but I trusted the recipe the way it’s laid out and it worked out great! 25 minutes in a 350(Fahrenheit) oven and this cake came out beautifully! I’m making it to share with my family for Easter; I can’t wait to let them all try it!
Thanks Kino for trying my recipe…