Eggless Lemon Drizzle Cake (Using Pressure Cooker and Induction Stove Top)

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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)

Eggless Lemon Drizzle Cake is a refreshing light, spongy and moist cake bursting with sweet and tangy flavours.

4.93 from 14 votes

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Course: Dessert

Cuisine: American

Keyword: Cakes, Pressure Cooker Recipes

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Author: Renu Agrawal-Dongre

Equipment

• Pressure Cooker / Oven
• Measuring Cups and Spoons
• Bowls
• Spatula

Ingredients

• 200 gram Whole Wheat Flour
• 100 grams Dark Brown Sugar
• 1 teaspoon Baking Powder
• 1/2 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, 1/2 teaspoon Baking Soda, ¼ teaspoon Salt
  
• Add in the Sugar
  100 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 tsp = 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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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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