About The Recipe:

2019 Christmas And New Year Special Cake - Eggless Lemon Layer Cake - For Lemon Dessert Lovers. Every bite bursts with the lemon taste, lemon flavor, chocolate and caramel sauce. Its simple, soft, moist and full of lemon flavors, just as fabulous. Very tasty and as well as delicious. I would say, its one of the world best lemon cake.. ! Now lets see how to make this small six inch lemon cake with easy step by step instructions, images and video.

YouTube - Eggless Lemon Cake

Recipe : Lemon Cake | Eggless Lemon Cake With Lemon Icing Caramel Sauce And Chocolate Prep Time: 1 hr Cook time: under 15 minutes Bake time: 25 minutes Recipe Cuisine: Fusion Recipe Category: Eggless Cake Yield: one 6" cake

Ingredients :

Lemon Cake

Maida - 1 cup

Baking Powder - 1\2 tsp

Cooking Soda - 1\4 tsp

Unsalted Butter - 80 gms

Brown Sugar - 1\2 cup

Curd - 1\2 cup

Lemon Juice - 2 tbsps

Lemon Zest -1 tsp

Vanilla Essence - 1 tsp Milk - 1\3 cup (+ or -)

White Chocolate - 1\2 cup (roughly chopped)

Sugar Syrup

Water - 1\2 cup

Sugar - 3 tbsps

Lemon Icing

Unsalted Butter - 50 gms

Icing Sugar - 150 gms to 200 gms

Lemon Juice - 2 tsps

Yellow Food Colour - few drops

Vanilla Essence - 1 tsp

Lemon Zest - 1 tsp

Caramel Sauce

Unsalted Butter - 1 tbsp

Brown Sugar - 1\2 cup

Fresh Cream - 1\2 cup

Salt - generous pinch Lemon Zest - 1 tsp

Others

6inch Round Cake Tin

White Chocolate (grated or finely chopped)

Sugar Sprinkles

Method :

Preparations: Grease and dust the 6" baking cake tin with some butter and madia, keep aside. Sieve the maida, baking powder, cooking soda and keep aside. Preheat the oven at 180 degree Celsius at convectional mode.

For Cake Batter: In a mixing bowl, add the unsalted butter and brown sugar, beat with an electric beater or spatula till light and creamy. Add the curd, lemon juice, lemon zest and vanilla essence and mix well. Add the sieved flour mixture and fold it with the spatula. Add the milk little by little and mix in one direction. Mix the white chocolate and the batter is ready.

To Bake: Transfer the cake batter into the prepared cake tin. Tap on flat surface to spread the batter evenly on all sides. Bake for about twenty five to thirty mins or till the top turns golden colour. To demould, cool the cake in a tin for about ten to fifteen minutes, run a knife at the sides and flip on plate. Cool the cake completely.

Sugar Syrup: Make sugar syrup and cool completely. Fill the sugar syrup in a bottle with holes cap.

Lemon Butter Icing: In a mixing bowl, add the butter, icing sugar, lemon juice, few drops yellow food colour, vanilla essence and lemon zest, mix little and then beat with an electric beater or spatula till creamy with required milk.

Caramel Sauce: Heat the butter in a pan, add the brown sugar, stir for about one minute. Add the fresh cream and pinch of salt, mix well and cook till sauce consistency. Turn off the flame and mix the lemon zest. Cool completely.

To Icing And Finishing: Slice the cake in to half, take one part, moist with the required sugar syrup, layer with required lemon butter icing, caramel sauce and some white chocolates on top. Then place the another cake part, moist it and cover the cake fully with the lemon butter icing. Make simple border design with caramel sauce, sprinkle white chocolates and some sugar sprinkles on top and the cake is ready.

Notes: Use all the ingredients in room temperature. Use measuring cup. Cool the cake completely and then icing it. Don't use more baking powder and cooking soda to rise the cake.

Step By Step Images:

Preparations, Grease and dust the 6" baking cake tin with some butter and madia, keep aside. Sieve the maida, baking powder, cooking soda and keep aside. Preheat the oven at 180 degree Celsius at convectional mode.

To make the cake batter, In a mixing bowl, add the unsalted butter and brown sugar, beat with an electric beater or spatula till light and creamy.

Add the curd, lemon juice, lemon zest and vanilla essence and mix well.

Add the sieved flour mixture and mix it with the spatula. Also add the milk little by little and mix in one direction.

Mix the white chocolate and the batter is ready.

To bake, Transfer the cake batter into the prepared cake tin. Tap on flat surface to spread the batter evenly on all sides. Bake for about twenty five to thirty mins or till the top turns golden colour.

To demould, cool the cake in a tin for about ten to fifteen minutes, run a knife at the sides and flip on plate.

Cool the cake completely. Make sugar syrup and cool completely. Fill the sugar syrup in a bottle with holes cap.

For lemon butter icing, in a mixing bowl, add the butter, icing sugar, lemon juice, few drops yellow food colour, vanilla essence and lemon zest, mix little and then beat with an electric beater or spatula till creamy with required milk.

For caramel sauce, heat the butter in a pan, add the brown sugar, stir for about one minute.

Add the fresh cream and pinch of salt, mix well and cook till sauce consistency.

Turn off the flame and mix the lemon zest. Cool completely.

For icing,  Slice the cake in to half, take one part, moist with the required sugar syrup.

the layer with required lemon butter icing, caramel sauce.,

and some white chocolates on top. Then place the another cake part, moist it.

Cover the cake fully with the lemon butter icing. Make simple border design with caramel sauce, sprinkle white chocolates and some sugar sprinkles on top and the cake is ready.

Serving Suggestion: Serve with ice cream. Page: Collection Of Cake Recipes. If you like this recipe: You will like this honey cake recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais