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Eggless Lemon Custard cake

 

lemon custard cake

 

 

Who loves oranges like me. orange is a wonder fruit, isn’t it ? The colour and its natural citrusy  flavor is heavenly. Since childhood we love oranges. Who remember peeling up the skin and gulping up one by one slices of oranges ? Me too love the aroma when mum was squeezing up the oranges while making orange juice.

 

lemon custard cake

lemon custard cake

 

Still remember my mum’s special orange lassi and orange cake. Though I have tried many verity of orange cakes but nothing can be comparable with my mum’s recipe. I thought many times to share my mum’s special orange lassi, but every time we bought oranges , its finished with orange juice. Must  try eggless orange cuppies, eggless orange cake. if you are looking for any fusion dish using orange then try my white chocolate & orange mousse , sapodilla orange mousse or orange creme caramel (eggfree).

 

lemon custard cake

 

 

It’s my 3rd cake which I made with orange juice. First I started making this cake with eggs, but gradually I added orange juice and then custard powder. After a lot of trial and error, I finally came up with such perfect and pillow soft cake. Wanna a slice ???? Really I wish I could share a piece with you, it’s  so soft like pillow and loaded with the naughty citrusy flavor .

 

 

 

 

Print Recipe
Eggless Lemon Custard cake
eggless cake
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cake
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cake
Ingredients
eggless cake
Instructions
  1. Preheat the oven at 180c for 10 minutes.
  2. Grease a 8” cake tin with oil , keep aside.
  3. Combine all the dry ingredients, i.e. all purpose flour, pinch of salt, custard powder and baking powder.
  4. Sieve thrice from a height, ensure that everything mixes well.
  5. Combine oil and sugar in a mixing bowl.
  6. Beat using a electronic mixture for 1-2 minutes, till both combine well.
  7. Add curd, orange essence and beat for a minute more.
  8. Add zest along with orange juice , beat for few seconds.
  9. Add dry ingredients in batches and fold with a spatula.
  10. Pour this batter in greased tin and tap 2-3 times.
  11. Bake in a preheated oven for 30-35 minutes till top seems light golden colour .
  12. insert a toothpick in the middle of the cake, if it came out clean, remove from the oven.
  13. cool it in wire rack
Recipe Notes
  • I use fine grains of sugar, that’s why I beat it directly with the oil.
  • If you have bigger grains of sugar then powder it first.
  • Adding tooti-fruty in this cake is a good idea, I didn’t add cause my toddler didn’t like.
  • Mix an extra tbsp of flour with a handful of tooti-fruty then fold with cake batter before adding flour.
  • if cake batter seems dry then you can add few more tbsp of orange juice.

lemon custard cake

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

2 thoughts on “Eggless Lemon Custard cake

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Eggless lemon custard cake

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I love this cake .its cointans the flavour of orange and custard powder.. Nowadays i am in love with custard powder. I am making lot of things with custard powder.

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INGREDIENTS ::

 

Refine flour – 1 CUP
Powder Sugar – 3/4 th cup
Curd – 1/4th cup
Custard powder – 2 tbsp
Butter /oil –  60 gm
Baking powder – 1 tsp
Baking soda – 1/8 tsp
Milk – 90 ml
Lemon juice – 1/4 tsp
Lemon essence – 1/2 tsp
Lemon rind – 1/4 tsp
Salt –  a pinch

 

METHOD OF PREPARATION ::

Sieve All purposes flour, custard powder, Baking powder, baking soda and salt for 3 -4 times.keep it aside.
Grease a 8″ tin and keep this aside.

Preheat the oven for 10 minutes at 190c.

In a bowl beat both oil /butter and powder sugar till they seems  creamy and fluffy.

Add milk to that mixture and continue beating for 20second more.

Add lemon essence, lemon rind and mix well.
Add lemon juice, Mix once.

Now add sieved dry ingredients (in 3 batches)  and fold it with a spatula.

Pour this mixture into the greased baking tin and bake in pre-heated oven for 15-20 minutes.

Do a toothpick taste and be sure that cake is done.

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NOTES ::
Milk amount depends on quality of flour.
Batter should be of pouring consistency.Adjust milk according to that.
I served this cake with lemon custard sauce which is completely optional.

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

2 thoughts on “Eggless lemon custard cake

Leave a Reply

Your email address will not be published. Required fields are marked *

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