Eggless Lemon Pound Cake Recipe
Discover the delightful world of baking with this scrumptious Eggless Lemon Pound Cake, a perfect treat for tea time or any occasion. With its moist texture and refreshing lemon flavor, this cake is not only simple to make but also a wonderful way to indulge in a classic dessert without eggs.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1/2 cup |
| Caster Sugar | 3/4 cup |
| All-Purpose Flour (Maida) | 1-1/2 cups |
| Salt | 1/2 teaspoon |
| Baking Powder | 2 teaspoons |
| Milk | 1/2 cup |
| Lemon Juice | 3 tablespoons |
| Vanilla Extract | 1 teaspoon |
| Lemon Zest | 1 tablespoon |
| Flax Seed Powder (Flax Meal) | 2 tablespoons |
| Water | 6 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 3g |
| Carbohydrates | 30g |
| Dietary Fiber | 1g |
| Sugars | 12g |
| Total Fat | 10g |
| Saturated Fat | 6g |
Preparation Time
| Time Type | Duration |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 45 minutes |
| Total Time | 50 minutes |
Servings
| Servings | 8 |
Cuisine
| Cuisine | Continental |
|---|
Course
| Course | Dessert |
Diet
| Diet | Vegetarian |
Instructions
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Preheat the Oven: Start by preheating your oven to 180°C (350°F). Prepare a 10-inch loaf pan, square pan, or bundt pan by greasing it with butter and dusting it lightly with flour. A loaf pan is especially recommended for easy slicing.
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Prepare the Flax Egg: To create a flax meal egg replacer, combine 2 tablespoons of flax seed powder with 6 tablespoons of water in a small bowl. Stir the mixture well and let it rest for about 15 minutes. This resting period allows the flax meal to develop a gelatinous consistency, mimicking the texture of eggs.
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Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
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Cream Butter and Sugar: In a large mixing bowl or a KitchenAid stand mixer bowl, add the softened unsalted butter, caster sugar, and vanilla extract. Beat the mixture on medium speed until it becomes light and fluffy, which should take about 3-5 minutes.
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Combine Wet Ingredients: Once the butter and sugar are well-combined, add the prepared flax egg, milk, lemon juice, and lemon zest to the bowl. Mix these ingredients until they are fully incorporated.
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Combine Dry and Wet Ingredients: Gradually add the sifted flour mixture to the wet ingredients. Use a spatula or the mixer on low speed to combine everything until you achieve a smooth batter. Be careful not to overmix.
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Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Place the pan in the preheated oven and bake for approximately 30 to 40 minutes. To check for doneness, insert a knife into the center of the cake; if it comes out clean, the cake is ready. Keep an eye on it after the 30-minute mark, as baking times can vary.
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Cool and Serve: Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely.
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Enjoy: For the perfect pairing, serve your Eggless Lemon Pound Cake with a comforting cup of Adrak Chai, creating a delightful tea time experience that you and your loved ones will cherish.
With its vibrant lemon flavor and moist texture, this Eggless Lemon Pound Cake is sure to become a beloved addition to your dessert repertoire, pleasing both egg-free and traditional cake lovers alike. Enjoy the simple joys of baking and sharing this delightful treat!
