Print
Lemon Cake (No Baking Powder, No Baking Soda)

Lemon Cake (No Baking Powder, No Baking Soda)

This Lemon cake without any baking powder or baking soda (i.e. without leavening agent), is very light, spongy, lemony , sweet and Refreshing.
Course Dessert, Snacks
Cuisine International
Keyword Cake, Lemon, No Baking Powder, No Baking Soda, No Leavning Agent
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1 8*21 inch Loaf
Author Renu Agrawal-Dongre

Ingredients

For the Lemon Sponge

  • 225 gms Softened Unsalted Butter
  • 4 eggs
  • 225 gms Granulated Sugar (Original recipe called for Castor Sugar, I simply used Granulated)
  • 225 gms All purpose Flour/Maida
  • Finely grated zest of 1 lemon (Only the yellow part)
  • 1 teaspoon of Pure Vanilla Extract

For the Lemon Drizzle

  • Juice of 1.5 lemons
  • 85 gm of Granulated Sugar (or Castor sugar)

Instructions

  1. Preheat the oven to 170C (fan assisted)/180 C normal.
  2. Prepare a loaf tin (8 x 21 inch), by greasing it or lining it with grease proof paper.
  3. Sift the flour in a bowl.
  4. Beat together softened Unsalted Butter and sugar until pale and creamy (3-5 mins).
  5. Add eggs one at a time. Slowly beating after each addition.
  6. Add in the flour, finely grated lemon zest, Vanilla Essence and mix until combined.
  7. Do not over mix.
  8. Add the mixture into the prepared loaf pan and level with the back of the spoon.
  9. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
  10. While the cake is baking prepare a mix of lemon juice and sugar.
  11. In a small bowl add in the sugar and lemon juice.
  12. Mix until the sugar is dissolved.
  13. Once the cake is baked, remove from the oven and keep it on a wire rack.
  14. Immediately poke holes with a toothpick or a skewer.
  15. Drizzle the mixture of lemon juice and sugar, while the cake is still hot.
  16. The lemon juice will be soaked up.
  17. Let the cake cool completely.
  18. Once Cooled, dust it with some icing sugar. (Optional)
  19. Cut and Serve.

Recipe Notes