Yeasted Eggless Lemon Cake Recipe

Yeasted Eggless Lemon Cake Recipe is an unusual cake recipe that uses instant yeast as leavening. The cake with the glaze is so flavourful.

Today for the Bread Baker’s challenge, I am proud to present you a very unusual recipe of Lemon cake with yeast. I didn’t know that yeast can be used as a leavening agent in cakes until Archana chose the theme for this month’s Bread Baker’s challenge.

Only after seeing her announcement, I searched for yeast based cakes and found that there are so many traditional international cakes which uses yeast as leavening. I was really glad that I could read about this topic because it was quite interesting.

What we call as breads are called as cakes in some countries. I used to think babka as a bread, but it is supposed to be a cake. Likewise I saw so many recipes, but I wanted to bake a cake. There are a lot of yeasted pound cake recipes out there, but all have huge amounts of eggs.

Yeasted Eggless Lemon Cake – My Version

As it has been a while since I did some eggless baking, I wanted to bake an egg free cake. When I read the recipes, I could understand one thing. The baking powder and baking soda are replaced with yeast. Because of that the cake would be lie a cross between cake and bread.

That is when I decided to use my own recipe and do a little experimenting. I made this cake with the basic oil based vanilla cake recipe which I use normally. Infact it is one of the most viewed recipes in my blog and is a hot favourite among readers. With little changes in the recipe, I developed the lemon cake recipe.

Yeasted Eggless Lemon Cake – How to prove the cake

This cake needs two rises as we always do for breads. The first rise doubles the batter, but the second rise doesn’t. So don’t worry if your cake doesn’t rise as bread dough. I baked the cake at 175°C like normal cakes and I kept my fingers crossed. Though this was a disaster in waiting, I was completely surprised when the cake stood tall.

I have used lemon juice and lemon zest in both the cake and the icing, so the cake is bursting with lemon flavour. I wanted to check how it tastes, so ended up eating the left over crumbs. It was so yum and I needed all my determination to pack it up to Sruti’s school without eating it off. So if you want to do a little bit of adventurous baking, go ahead and bake a cake with yeast. You won’t regret.

Yeasted Eggless Lemon Cake Recipe

Yeasted Eggless Lemon Cake Recipe is an unusual cake recipe that uses instant yeast as leavening. The cake with the glaze is so flavourful.

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Course Cakes

Cuisine Indian

Servings 6 cake

Ingredients

  

For the Cake:

• 165 g Maida / All Purpose Flour
• 100 g Sugar
• 1 tsp Lemon Zest
• 1/2 tsp Instant Yeast
• 3 tbs Lemon Juice
• 250 ml Milk
• 50 ml Coconut Oil

For the Glaze:

• 25 g Icing Sugar
• 1 tbs Lemon Juice
• Pistachios For Garnish

Instructions

 

• In a bowl, mix together flour, sugar, yeast and lemon zest.
• Add in oil, milk and lemon juice and mix to form a thick batter.
• Cover with cling film and set aside for one hour or two hours until the batter is double in volume.
• Remove the cling wrap, give the batter a nice stir to inflate it.
• Grease, line and dust a pudding dish or a 6″ cake tin.
• Transfer batter to the prepared tin and cover with cling film.
• Preheat oven to 150°C.
• Let the batter prove for 20 minutes while the oven is preheating.
• Remove the cling film and bake the cake for 40 – 50 minutes or until a tooth pick inserted comes out clean.
• Remove the tin from oven and let it cool for 10 minutes.
• Flip the cake on a board and remove the lining paper.
• Top the cake with some lemon juice. The cake will absorb the juice and the flavour would be intense.
• Mix together icing sugar and lemon juice to make a smooth drizzle.
• Drizzle it on top of the cake and sprinkle lemon zest on it. Add some chopped pistachios in the centre and allow the cake to cool completely.
• Slice it into wedges and serve.

Keyword Yeasted Eggless Lemon Cake Recipe