Lemon Cake Recipe Without Baking Soda
A summer party or a picnic is incomplete without some cake. Agree? What can be better than a perfect spongy, lemony yet sweet, and refreshing lemon cake? This Lemon Cake without Leavening Agent, which is without any baking powder or baking soda, is very light and can be assembled within 15 minutes, and is definitely a crowd-pleaser.
One of our family favorites now. I actually never made a lemon cake earlier. I thought the tangy lemon taste will not be liked by my family. But I was surprised. My family wants more of this Lemon Cake.
My son a hardcore chocolate cake lover like me now loves this lemon cake. And he is correct, the cake leaves your palate with a lovely lemony, sweet and refreshing taste. The tangy and the sweet combination is just awesome and you keep craving for more. You really need to stop yourself from eating too much.
Easy Lemon Cake (all In One Lemon Sponge)
So surprised how a cake is made without a leavening agent and how it looks so soft and moist? Read on further to understand better.
The picture speaks for itself and believe me the cake is really soft and all that color is natural. The lemon and the eggs work their magic. I have not added a drop of any artificial color.
The key ingredient for the rise of this Lemon cake without Leavening Agent is egg and there is no replacement of the same in this recipe. Eggs have a great ability to leaven or puff up foods when air is beaten to them. When you are beating eggs with a whisker or an electric mixer you are simply incorporating air into the mixture.
Lemon Loaf Cake
When you beat an egg in any mixture you would see that increases in volume. Egg whites are specially used for this purpose and egg whites expand up to 8 times their volume. Hence you can see that Soufflé, meringues all use egg whites, especially for this purpose. There is some science that when air is incorporated into the protein molecules it unwinds and stretches.
Though this is the first step, I am adding it second here as many have asked me for the replacement for egg in this recipe which sadly is none. So I have mentioned the key ingredient egg in the first place.
So the first step of the recipe is beating the butter and the sugar. It has to be beaten thoroughly to almost a ribbon stage or when the mixture changes color. This will take around 3-4 minutes but is well worth the effort.
Lemon Sheet Cake (for A Crowd!)
Always use room temperature softened butter when you want to cream the butter and sugar together. The butter has to be softened but not melted. There is a difference. You will not get a creamy texture batter with melted butter and you will not able to even cream it. So keep that in mind.
Next, you are adding the eggs one at a time and beat each of them slowly until well incorporated. After each addition, you would see the eggs adding some volume to the mixture and the mixture getting creamier.
Now we are adding the flour, finely grated lemon zest, and vanilla essence. One can skip the vanilla essence if required but at times I can smell the egg and hence I love to add it to mask the smell.
Lemon Sheet Cake With Buttercream Frosting Recipe
One can skip the vanilla essence if at all. The real flavor comes from Lemon Zest, the outer rind of a lemon. Be sure to take only the yellow part. Do not use the white skin or it will go bitter.
Well, many think the more you beat the cake batter the fluffier it is. That is not correct. The beating is done before mixing the wet and the dry. Once both are mixed they react and the leavening agents or in our case the mechanical raising agent here egg starts to work.
So it is best to just mix it until the dry ingredient is mixed into the wet and then put it in the oven as soon as to not release the air and let it further expand during baking. Of course, every recipe differs, and it depends.
Glazed Lemon Cake Recipe: How To Make It
Always make sure you are running the spatula up to the bottom. At times the dry flour remains and then it will not be an even mix.
I have shared this for the cookout week 2018, an annual event where bloggers share summer recipes. This Lemon Cake without Leavening Agent is tangy, light, and airy and hence a perfect treat for summers.
This recipe is adapted from here, with my changes. This cake is very simple and is without any baking powder or baking soda and with just a few ingredients. The original recipe calls for Self-raising flour which has baking powder and salt added to it. I simply used All purpose flour / Maida without any leavening agent.
Ultimate Vegan Lemon Drizzle Cake
I have also drizzled this cake, with a lemon drizzle. That is a syrup made using lemon and sugar. This cake stays fresh for 4-5 days outside (if cold) or in the fridge. I have not frozen this cake, but you definitely can. Just cut into individual portions, and freeze. Try this cake and I am sure you are going to make this again and again.
I have not changed the recipe at all. I am just adding some descriptive content as to why eggs are required, how to cream butter and sugar and what is meant by overmixing etc.
This Lemon cake without any baking powder or baking soda (i.e. without leavening agent), is very light, spongy, lemony , sweet and Refreshing.
Scrumptious Lemon Pound Cake • Fivehearthome
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
It was great! though I had to add about 1 1/2 cups of milk, it was good! Also, for the lemon drizzle, I would heat it on high till your pan is starting to fill up with bubbles, and then let it cool till your cake is ready. I also didn't add vanilla extract, and it still tastes and looks amazing!
1 1/2 cups milk, why? Was your batter thick? I have never added and did not feel the need too. Lemon drizzle we like it as is, but would try your method next time. Yeah we can skip the vanilla extract, but at times egg has a smell, so I do add it. Thank you for your feedback. Glad you liked it.
Best Vegan Lemon Cake No Eggs, Milk, Or Butter!
Just tried it and loved how it came out! Perfect combo of sweet and lemony. I served it with some raspberries and it was perfectThis moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.
If you like the Starbucks Lemon Loaf then you’ll love this delicious, moist lemon cake recipe that’s made completely from scratch in less than 10 minutes. It’s one of my favorite afternoon or breakfast treats and it always gets rave reviews, everyone loves it! It’s gone in minutes whenever I make it.
This batter is made with freshly grated lemon zest and fresh lemon juice. When it the cake comes out of the oven it is infused with a homemade lemon syrup to give it an extra lemon kick, and then after cooling down the pound cake is topped with the most delicious lemon glaze.
Keto Lemon Cake
This easy lemon cake is not dry and not fudgy, it’s perfectly moist while still being fluffy and it keeps fresh for a few days! A perfect cake for every occasion. If you like lemon desserts, you have got to give this cake a try!
You might have realized by now that I love lemon desserts. My husband even complained that all I do is make lemon desserts … until he tried today’s recipe and demanded more. Bahaha! If you love everything lemon like me check out my whole collection of recipes with lemon there is even a delicious lemon risotto.
Citrus Zester: This one easily zests the rind without the pith, I really love this tool. It’s perfect for zesting citrus fruits, grating hard cheeses, and ginger.
Lemon Syrup Cake
Lemon Squeezer: This tool makes it super easy to juice lemons AND limes. It is a 2-in-1 tool that is super sturdy and easy to use. You’ll be amazed at how much juice you’ll get out of a lemon.
This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with lemon flavor. If you like the Starbucks Lemon Loaf then you'll love this homemade lemon pound cake!
Calories: 306 kcal | Carbohydrates: 49 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 58 mg | Sodium: 144 mg | Potassium: 98 mg | Sugar: 34 g | Vitamin A: 350 IU | Vitamin C: 0.9 mg | Calcium: 48 mg | Iron: 1.1 mg
Lemon Sour Cream Pound Cake
If you’ve tried this or any other of my recipes, don’t
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