Lemony Twist: Eggless Lemon Cake

Here's a recipe that is simple and tasty and low on any extravagant ingredients! This cake turned to be super-soft and totally yummy!

The stuff required:

• All purpose flour or Maida – 1 ¾ cups
• Baking soda – 1 teaspoon
• Baking powder – 2 teaspoons
• Unsalted Butter – ½ cup at room temperature(should be soft)
• Castor Sugar – ½ cup
• Plain Yogurt – 1 ¼ cup
• Fresh Lemon juice – 3 tablespoons
• Lemon zest –  around 1 teaspoon

How to make the cake

Preheat the oven to 180 degree C. Grease your cake pan with butter and line with butter or parchment paper.

Add the baking soda and baking powder to the flour in a bowl, mix with a spoon.

In a separate bowl add the softened butter and beat it till it is light, I used a hand mixer for this.Add granulated sugar to the butter and beat it again it it is well incorporated. Add yogurt  and beat again to mix it well.  Add lemon juice and the lemon zest and beat again.  To this add the flour and fold gently ensuring the flour gets mixed properly. 

Pour this batter in your greased prepared cake pan and tap the pan to set the batter evenly.

Bake in your preheated oven for 30-35 minutes at 170 deg c. Do the toothpick check to see if the cake has baked through.