Lemon Cake | EGGLESS Dessert Recipe

Eggless Lemon Cake by Chef Vineet Bhatia Ingredients 80ml oil 110g/ ¾ cup sugar 2 tablespoon lemon juice The rind of 1 lemon 130g thick yoghurt/Greek yoghurt 1 teaspoon vanilla extract 100g/ ¾ cup plain flour ¾ teaspoon baking soda ¾ teaspoon baking powder Salt 60ml milk In a bowl whisk together oil and sugar. Add lemon juice, lemon rind, yoghurt and vanilla extract. Whisk till smooth. Add half the flour, baking powder, baking soda and salt. Mix well and add the milk, stir to form a batter. Add the remaining flour and whisk to form a smooth cake batter. Pour the batter in a greaseproof paper-lined 8-inch cake square tin. Bake in a preheated oven at 180C/350F for 20-25 minutes or until a pierced skewer comes out clean. Rest the cake for 30 minutes to bring to room temperature. Spread the lemon curd on the cake, cut into squares and enjoy with a cup of tea. LEMON CURD – EGGLESS Ingredients 100g salted butter 125g white sugar 200ml lemon juice Zest of 1 lemon 2 tablespoon cornflour 2 tablespoon water 200g condensed milk, sweetened Mix cornflour and water until smooth and keep aside Heat butter, sugar and lemon juice in a pan over low heat until it turns into a smooth liquid. Add the cornflour paste and cook over low heat till the mixture thickens to the consistency of a custard. Stir in the condensed milk and mix until it turns into a smooth mixture, transfer to a jar/bowl to cool and then refrigerate. This will stay in a refrigerator for 1 week. #cheftraveller #chefvineet #vineetbhatia Website: http://vineetbhatia.com Facebook:   / thevineetbhatia   Instagram:   / chefvineet   Twitter:   / thevineetbhatia