Eggless Lemon Sponge Cake is very soft and moist with the flavor of lemon. This is my first time baking a cake without eggs. Recently, I had a request from someone (one of the subscribers) to bake an eggless sponge cake. I thought why not giving it a try. I’m quite curious myself how a cake can be done without eggs and how it tastes like.
Why eggless? I didn’t quite understand. Is it for someone who is allergic of eggs or someone who doesn’t like eggs at all? Apparently, eggless baking has become a general practice among the Indians. Most pastry shops in India omit the eggs from their recipes, usually replacing them with yogurt, simply because that’s what much of the population prefers and is now accustomed to.* It’s something like no eggs for the Indians and no cheese for the Chinese.
This is a very easy version of Lemon Cake which doesn’t require much effort and can be made with easily available ingredients in just 30 mins. You can try this cake even with Pressure Cooker. But in this try, I used my oven as usual which is perfectly fine.
For full recipe, please visit https://gracioustreatz.wixsite.com/bakewithlove/lemon-sponge-cake-eggless-butterles
For 6 inch baking pan
275g curd / yogurt
50g powdered sugar
2 tsp grated lemon zest
2 tbsp lemon juice
48g vegetable oil
196g cake flour or all-purpose flour
1 tsp baking soda
1 ¾ tsp baking powder
Powdered sugar for dusting
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- Part 1: How to Make Peach Sponge Cake with Fresh Fruits and Swiss Buttercream
- Part 2: Lemon Sponge Cake Eggless & Butterless
- Part 3: Rosemary Chicken with Portobello Mushrooms Recipe