Lemon Cake
With a subtle taste of lemon, this cake is to die for. All of us at home enjoy this cake. Its especially good with a lemon glaze. I ran out of icing sugar, so had to make do with a few tbsps of icing sugar and lemon juice to prepare a light lemon glaze that I poured over the warm cake, its hardly visible though. 
Lemon Cake Recipe
Preparation: 10 mts, Baking: 50 mts
Recipe Source: My recipe files
.
1 1/4 cup all purpose flour/maida
pinch of salt
1 tsp baking pwd
1/2 cup white sugar
1/2 cup butter
4 tbsps lemon juice
1 tsp lemon zest
2 eggs
1 tsp vanilla extract
1/4 cup milk
1 Preheat oven to 180 C. Grease and flour round baking pan.
2 Sieve maida, baking pwd and salt in a bowl.
3 In another bowl, combine butter and sugar. Use a hand blender to make a smooth creamy mixture.
4 Add the beaten eggs and combine well. Add vanilla essence, lemon zest and lemon juice and combine well.
5 Fold in the maida mixture little by little alternating with milk.
6 Pour batter into the greased and floured pan. Bake in preheated oven for 45-50 mts or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool, slice and serve at room temperature.
By sailu • Nov 2nd, 2009 • Category: All Recipes for Kids, Cakes - Muffins Recipes for Kids, Egg Recipes for Kids, Snacks for Kids
hi sailu,
as usual ur recipes & photos are mouthwatering.
can u pls share with us what kinda oven you have, since am planning to get one.
Deepa, I use an OTG (Murphy Richards).
Hi Sailu,
The cake looks very tempting. I am going to try this for my son AKSHIT. He is very fond of cakes and muffins. Infact I tried your chocolate muffin recipe and it really came out well and Akshit enjoyed the most. Thank u so much once again.
[...] omitted whipped cream and used lemon cake in place of sponge cake. You can use any flavor and fruits of your [...]
Hi Sailu,
Can u please tell me what can i use instead of eggs in the above lemon cake…..we prefer eggless cakes and i have a 9-1 1/2 inch cake pan….do the proportions change according to the cake pan…….and is baking soda is also needed along with baking powder…..please do let me know this…one more thing wht can i use as susbtitute to eggs in the ready made cake mixes….
thank u…
sushma
You can use 1 tsp flax seed pwd for each egg. You can use the cake pan (9″). Baking soda can be omitted. I have updated the recipe. There is no need for baking soda. Use flax seed pwd or banana puree to substitute eggs in ready made cake mixes.
Hi Sailu,
Thank u for the update …but now i’m in US. here the oven which i have starts from 200 degrees only so at what temp will i have to bake the cake…sorry for asking many questions but this is the first time i’m baking cake…
thanks,
sushma
Its alright, Sushma, you can post your queries. You can bake at 200 degrees for 35 mts. Keep checking in between after 30 mts. If the top begins to brown and a toothpick/knife inserted into the cake comes out clean, its done.
Thank u sailu …will let u know how it came after i make the cake..thank u…..
sushma
Hi Sailu,
Thanks to u, with my oven toaster I am able to bake cakes and biscuits. I really love your recipes and my kids just enjoy them.
Hi sailu,
I’ve got flax seed pwd….tht is used in breads etc….is tht flax seed pwd u r telling me to add instead of eggs in the cake….i got this in walmart here…..or is any other flax seed pwd is available in the market……
thank u
sushma
Yes, its the flax seed pwd, I’ve mentioned. For each egg, substitute 1 tbsp flax seeds blended with 3-4 tbsps water.
Hi Sailu,
Thanks a lot…..will try this cake and let you know how it came…thanks
sushma
Hi Sailu garu, i mailed you earlier also asking for the shape of the pan that you have used for this particular cake, as I’m very much taken by it. Can you please tell me, i’m looking forward for that and thanks in advance.
Sridevi
Its quite similar to a bundt pan, Sridevi. I bought it at a local store in Vizag. I will bake another cake in the same pan and post images of the cake pan as well in another post.
hi Sailu,
I made the lemon cake with flax seed pwd but it did not come out very well…..in the center it became soft and the egdes were better…i think its 1 tbs of flax seed pwd plus 3 tbs water equals one egg but i have a doubt regarding the flax seed measurement only…or can i use yogurt or any other as egg substitute…can u pl let me know this….
thank u…
sushma
I am not sure why this happened. Probably the next time you prepare try add 2 tbsps of flax seed pwd+3 tbsp water+pinch of baking pwd. OR a mashed banana (but the cake will have more of a banana flavor) OR 2 tbsps milk or water+2 tbsps maida/flour+1/2 tbsp butter+1/2 tsp baking pwd.
thank you sailu will try this and let u know…
Hi Sailu,
I did try lemon cake recipe again on saturday….this time i used yoguurt 2 tbs and pinch of baking soda….and i did beat the butter and sugar nicely till it formed nice creamy mixture and then added yogurt,vanilla extract,lemon extract,lemon juice,and then the flour….and baked for 53mins…it baked well but again its not fluffy….inside its cooked but its soft not spongy….and i baked it at 350 F ….i felt very low sailu…mee photos chuse chala inspire ayyanu…at any cost baking cheddamu ani..but somehow i’m not getting this..even ready cake mix kuda flax seed pwd use chesanu but same problem spongy ga ravatam ledu…i’m sorry chala cdoubts aduguthunnanu but i really wan to do this cake ……
Hello Sailu
how do you prepare the lemon glaze
do you require to heat the lemon juice
thanks
Sorry for the delay in my reply. In a bowl, combine 1/3 cup lemon juice and 2 cups confectioners’ sugar. Beat in 2 tbsps melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.