LEMON CAKE RECIPE 🍋 | SOFT & FLUFFY LEMON CAKE | NO BEATER | EASY HOMEMADE CAKE

🍋 Ingredients 1. All-purpose flour / Maida – 135 g (1⅛ cups) 2.Granulated sugar – 150 g (¾ cup) 3.Eggs – 3 large, separated 4.Neutral oil – 90 ml (⅜ cup / 6 tbsp) 5.Milk – 90 ml (⅜ cup / 6 tbsp) 6.Plain yogurt / Curd – 22–25 g (1½ tbsp) 7.Fresh lemon/lime juice – 15 ml (1 tbsp) 8.Lemon/lime zest – 1½ tbsp 9.Vanilla essence – 5 ml (1 tsp) 10.Baking powder – 1¼ tsp 11.Baking soda – ¼ 12.Salt – a small pinch Step-by-step 1. Add the lemon/lime zest to the sugar and rub them together with your fingers to release the citrus oils. 2. Separate 3 eggs, keeping the whites and yolks in separate bowls. 3. Using a manual hand beater, beat the egg whites. Gradually add about 2 tbsp of the citrus sugar while beating. Continue until stiff, glossy peaks form. Set aside. 4. Beat the egg yolks with the remaining citrus sugar until lighter and creamy. 5. Add oil, milk, yogurt, lemon/lime juice and vanilla to the yolk mixture. Mix gently until combined. 6. Sift together the flour, baking powder, baking soda and salt. 7. Add the dry ingredients to the wet mixture in 2–3 additions. Gently fold until no dry flour remains. Do not overmix. 8. Add the whipped egg whites in 3 additions. Gently fold each addition into the batter to keep the air in. 9. Pour the batter into a 20 cm / 8-inch round cake pan lined with baking paper. 10. Preheat the OTG to 170°C for 10–15 minutes. 11. Bake at 165–170°C for approximately 30–40 minutes on the middle rack. Start checking around 30 minutes. 12. Insert a toothpick into the centre. If it comes out clean or with a few moist crumbs, the cake is ready. 13. Let the cake cool completely before removing it from the pan. Slice and enjoy! 🍋