Eggless Lemon Drizzle Cake (Using Pressure Cooker and Induction Stove Top)
Want to experience the tangy and the sweet flavours at the same time? Try this Eggless Lemon Drizzle Cake which is spongy, light, sweet and has all the tangy flavour from the lemon.
When you do any bake with lemon the house is filled with aroma. Light and refreshing. So is this Lemon Drizzle Cake. The cake is simple to make with a few ingredients available in our home. This cake can be easily turned out to be Vegan with substitutions for milk and oil.
Eggless lemon cake was again a big request from a few of my followers and friends, after my most popular Lemon cake which does not use any leavening agents, that is it is free from baking soda and baking powder but uses egg.
This cake is made in a pressure cooker as many have requested to show how to bake in a pressure cooker. One can even bake the cake in the oven too. I have also used an induction stove to bake the cake. The detailed steps of this can be found in my earlier Eggless Chocolate Cooker cake without cocoa powder.
Texture of the Cake
I now bake my cakes in whole wheat flour only. So this cake is also baked in Whole wheat flour. One can use plain flour too. The cake turns out light and moist due to the use of oil. You can see the texture of the cake below, light and fluffy.
Flavour of the Cake
The lemon flavor comes from the lemon juice and is enhanced by the zest. I would say a citrus cake is incomplete without the zest. So do not skip the zest.
Lemon Drizzle
After baking I have soaked this with a lot of lemon syrup, which you can see in the center of the cut piece. I love a bit of more lemony flavor and hence I have soaked or rather drenched it but one can either skip it completely or use less quantity.
Recipe Process
Making this cake is relatively simple. All you do is sift the dry ingredients and then add in the wet one by one and mix. I have added the zest of lemon here, that is the skin of lemon the yellow part. When one grates the zest be sure to only use the yellow part and not grate the white as it has a bitter taste.
Rest follow the instructions and you would be able to bake a cake successfully. If you are baking in an oven it should be done in 30-35 mins. Timings will vary depending on the tin used.
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Here is the recipe for Eggless Lemon Drizzle Cake:
Eggless Lemon Drizzle Cake (Using Pressure Cooker and Induction Stove Top)
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Equipment
- Pressure Cooker / Oven
Ingredients
- 200 gram Whole Wheat Flour
- 100 grams Dark Brown Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 200 ml Milk (Vegan can use any vegan milk)
- 100 ml oil (Vegan can use Olive Oil)
- 1 teaspoon Vanilla Extract
- 2 tablespoon Lemon Juice
- Zest of 1 Lemon
- ¼ teaspoon Salt
For the Drizzle
- 4 tablespoon Lemon Juice
- 100 gram Icing or Brown Sugar
Instructions
Pressure Cooker Method
- Take a big size 5 Ltr + Pressure cooker. Remove the whistle and the gasket(Ring).
- Place a ring or a stand in the bottom.
- Grease a 7-inch baking tin with butter. Line it with parchment paper (Optional).
- Alternatively one can use a loaf tin too.
- Preheat the pressure cooker on medium. Induction hob - 6.
- In a wide bowl sift the wheat flour, baking powder, baking soda, and salt.200 gram Whole Wheat Flour, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- Add in the Sugar100 grams Dark Brown Sugar
- In another bowl, add in the milk, oil, vanilla extract, lemon juice.200 ml Milk, 100 ml oil, 1 teaspoon Vanilla Extract, 2 tablespoon Lemon Juice
- Add in the lemon Zest and give a quick mix.Zest of 1 Lemon
- Add the wet ingredients into the dry and using your hand mixer or whisk beat the mixture until the mixture looks like a smooth batter.
- Pour the batter in the prepared tin.
- Cover the cooker and let this cook on slow (Induction - 6) for a minimum of 60 mins (1 hour).
- After 1 hour open the lid and check if the cake is done, by inserting a toothpick or a skewer.
- The cake is done when the toothpick comes out clean. If it is not done, bake it again in time intervals of 10 min on slow.
Oven Method
- If using the oven, Preheat the oven to 180 Deg C (350 Deg F).
- Grease a 7-inch baking tin with butter. Line it with parchment paper (Optional).
- Alternatively one can use a loaf tin too
- Follow the instructions above to make the batter.
- Once done, add the batter in the prepared baking tray.
- Bake in a preheated oven for 40 minutes or until a toothpick inserted comes out clean.
Drizzle
- Mix the lemon juice and sugar and keep aside.4 tablespoon Lemon Juice, 100 gram Icing or Brown Sugar
- Once the cake is done, using a toothpick poke holes in it.
- Pour the drizzle all over the cake and let it soak.
- Let it cool completely before serving.
Notes
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 teaspoon = 5 ml
- Granulated Sugar can be used in place of brown sugar.
- All purpose Flour /Plain Flour/Maida can be used in place of whole wheat flour
- Lining with parchment paper is optional
- Do not open the pressure cooker often or at least before 45 min.
- If you are using a wide size pan, baking time will reduce.
- The cake has a good height, if required you can divide the batter in 2 and bake.
- One can use an 8 inch pan too or a loaf tin.
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I absolutely adore desserts with lemon in them, especially cake! This lemon cake looks absolutely brilliant. I love the idea of using a pressure cooker to bake it. So, you don't need to line the bottom of the pressure cooker with salt or sand?
I do not line the bottom of the pressure cooker with salt or sand. It is only done to increase the life of the vessel. Thank You
As I was reading the post and the description of the cake, my mouth is watering as I love lemon cakes. Adding a lemon drizzle on top not only adds flavor but makes the cake moist.
Thank You
Lemon drizzle cake with whole wheat flour looks scrumptious. Loved the way you soaked the cake with lemon drizzle. I am sure this tangy cake tasted absolutely delicious.
Cake looks awesome Renu. I can imagine the aroma of lemon. Lemon drizzle definitely made it more delicious. Cake looks so soft moist and perfectly fluffy. I never used pressure cooker to make cake. Your cake looks just like oven baked.
I love Citrus flavored bakes amd this lemon cake sounds so delectable Renu ! Love that you have made the cake with whole wheat flour and adding lemon drizzle to the cake is brilliant !
Lemon Drizzle cake looks fabulous Renu, i just loved cake height. I am book marking this cake to try soon Renu, loved the way you used lemon, lemon zest . Lemon drizzle on cake it looks very tempting.
Lemon drizzle cake looks so delicious. Love the flat top and texture of the cake. Drizzling lemon makes it more flavorful.
Look at the beautiful texture of this cake!!So so tempting lemon cake with lemon drizzle..We too love lemon based desserts, cakes and cookies.. I am sure it must not have lasted more than a few hrs after you took the pics and served !!
I absolutely love lemons in my bakes and adding it to cakes is definitely what I love. The eggless cake looks so delicious, moist and love the texture! This will go well with tea and rains!
ahaaaa !!! Eggless Lemon Drizzle Cake sounds so perfect for a citrus foodie like me ;P
Using pressure cooker for baking this cake is a lovely idea ! The cake looks so spongy and moist.......
we are always up for delicious tea cakes with wholewheat, Renu! this goes right up to my bookmarks folder... I love simple cakes like these which are bursting in flavour.
Renu ji - what is the cup measurement vs the grams ? please guide? and maida instead of aata?
Thanks very much.
Hi Gunjan, I am giving you an approximate measurement here. Whole Wheat flour - 1 cup, Sugar - 1/2 cup, milk - 3/4 cup, oil - 1/2 cup. I have not used maida it is aata only i.e. Whole wheat flour. Thanks, Renu
Hi,
Can you please share a recipe for baking a vegan almond cake in a pressure cooker on gas oven for my baby’s first birthday? Thank you in advance.
Regards,
Satvinder
Hi Satvinder, I will try too. Thank You, Renu. Are you looking for Vegan and gluten free only. I have gluten free cakes on my blogs with eggs, like this one Gluten Free Double Chocolate Banana Bread.
Hi. Do we need to cool the cake before pouring the drizzle? Thanks
Hi Ana, No we are cooling before adding the drizzle, as the drizzle has to soak in it. If you want the icing/drizzle to stay on the top, then let it cool and then add. Thank You