Eggless Lemon Blueberry Cake Recipe
This eggless lemon blueberry cake recipe yields fluffy, mildly sweet, with an amazing citrusy and vanilla flavour. In addition to that it requires simple ingredients and easy to make.
Servings 8
Ingredients
- 1.5 cups All-Purpose Flour/Maida
- ⅓ cup Butter at room temperature
- ¾ cup Milk full fat
- ¾ cup castor sugar
- ⅓ cup Dried Blueberries
- 2 tablespoon Lemon Juice
- 1 teaspoon Lemon Zest
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Vanilla Essence
- For Icing –
- 3 tablespoon Icing Sugar
- 2 teaspoon Lemon Juice
Instructions
Prep the cake pan
- Grease the silicon cake mold with butter generously. If using regular metal cake tin, then grease and line it with parchment paper.
- Meanwhile, preheat the oven at 180°C for 15 minutes.
Dry ingredients
- In a mixing bowl add all-purpose flour/maida along with baking powder and baking soda. Sieve thrice to mix it all well. Set aside.
Wet ingredients
- Using an whisk/electrical whisk, whisk the room temperature butter and caster sugar for 2-3 minutes until the mixture fluffs up and becomes light in color and fluffy.
- Next add lemon juice, lemon zest and vanilla essence. Whisk again for a minute.
- Now add room temperature milk and mix again.
- Add the flour mixture in to the wet mixture in batches.
- Fold everything gently using cut and fold method using silicon spatula until the mixture looks creamy & shiny.
- In the last mix dry blueberries.
Add the batter to the cake mold
- Pour in the cake batter into mold.
- Tap it gently to remove any air bubbles.
- Bake at 180°C for 40-45mins in a preheated oven until the top is golden brown and the skewer inserted comes out clean.
Allow to cool
- Once the cake has cooled down, transfer to a wire rack for further cooling and icing the cake thereafter.
For icing the cake
- Mix together 3 tablespoon icing sugar and 2 teaspoon lemon juice.
- The mixture should be thick but of the dropping consistency. Drizzle this all over the top of the cake randomly.
- Cut into slices and serve with coffee/tea. Store in an airtight container in fridge for upto 5 days