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Whole Lemon Cake Presented aside a pink baby blanket, with a cut and a whole lemon and some candles

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.
Prep Time: 10 minutes
Cook Time: 1 hour

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.
    Cooker Settings to bake a cake in cooker
  • 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
    Sifting of the dry ingredients, that is flour, baking powder, baking soda and 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
    Mixing of the wet ingredients, that is milk, oil, vanilla extract and lemon juice
  • Add in the lemon Zest and give a quick mix.
    Zest of 1 Lemon
    Adding of lemon zest into the wet ingredients
  • 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.
    Mixing of the wet into the dry, the smooth batter
  • Pour the batter in the prepared tin.
    Cake ready to be baked in pressure cooker
  • 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.
    Soaking of the Cake with the Lemon Drizzle
  • 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.