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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.
4.75 from 24 votes
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Course: Dessert, Snacks
Cuisine: American
Keyword: Bakes, Cake, Kids, Lemon, No Baking Powder, No Baking Soda, No Leavning Agent
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Renu Agrawal-Dongre

Equipment

  • Oven
  • Loaf Tin

Ingredients

For the Lemon Sponge

  • 225 gms Softened Unsalted Butter
  • 4 eggs
  • 225 gms Demerara sugar or Granulated Sugar or Castor sugar
  • 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

  • Preheat the oven to 170C (fan assisted)/180 C normal.
  • Prepare a loaf tin (8 x 2.1 inch), by greasing it or lining it with grease proof paper.
    Pan being ready for the cake to be baked
  • Sift the flour in a bowl.
    225 gms All purpose Flour/Maida
    Flour
  • Cut the butter into cubes or small pieces
    225 gms Softened Unsalted Butter
    Softened Butter
  • With the help of your stand mixer or hand mixer, beat the butter until it is light and fluffy. About 2-3 minutes
    Beaten Butter
  • Add the sugar.
    225 gms Demerara sugar or Granulated Sugar or Castor sugar
    Sugar and Butter ready to be mixed
  • If your sugar is granulated and not in a powdered form, just roughly process it for a few seconds in a blender to break it down
    Powdered Sugar
  • Now beat together softened Unsalted Butter and sugar until pale and creamy (2-3 mins).
  • Add eggs one at a time. Slowly beating after each addition.
    4 eggs
    Eggs being added to the mixture
  • The mixture might appear curdled, but it is fine
    The mixture before adding flour
  • Add in the flour, finely grated lemon zest, Vanilla Extract and mix until combined.
    225 gms All purpose Flour/Maida, Finely grated zest of 1 lemon-, 1 teaspoon of Pure Vanilla Extract
    Lemon Zest added to the flour mixture
  • Scrape off the side and the bottom of the bowl. Do not over mix.
    The cake mixture
  • Add the mixture into the prepared loaf pan and level with the back of the spoon.
    Lemon Cake Ready to be baked added in the baking loaf
  • Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
    Baked Cake in loaf tin
  • While the cake is baking prepare a mix of lemon juice and sugar.
  • In a small bowl add in the sugar and lemon juice.
    Juice of 1.5 lemons, 85 gm of Granulated Sugar
  • Mix until the sugar is dissolved.
    Sugar and Lemon Mix in a bowl
  • Once the cake is baked, remove from the oven and keep it on a wire rack.
  • Immediately poke holes with a toothpick or a skewer.
    Baked Cake in Round Shape
  • Drizzle the mixture of lemon juice and sugar, while the cake is still hot.
  • The lemon juice will be soaked up.
  • Let the cake cool completely.
  • Once Cooled, dust it with some icing sugar. (Optional)
  • Cut and Serve.

Notes

  • Baking time varies depending on your oven and loaf size.
  • Do keep a close watch on the cake after 40 minutes.
  • The cake can be prepared in a loaf tin or any other shaped tin. Please note the baking time varies.
  • The lemon drizzle has more lemon. If you prefer less lemon taste, reduce the quantity of lemon.
 
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu