A slice of lemon cake is just so perfect to change your taste buds from the classic chocolate, especially when we are transitioning from the cold winters to the welcoming spring.
This was my first skeptical attempt to bake a lemon cake in a vegan way and I will have to be liberal to give it another category, totally separate from comparing it with my all time favorite, chocolate flavor.
This lemon is as moist and spongy as I might have wanted it to be like but with a simple lemon glaze and not the whipped cream one, to fit in during my coffee and tea breaks. 🙂
You will need:
3 cups of all purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 cup vegetable oil
2 cups of sugar
1 tbsp apple cider vinegar
4-5 tbsp of lemon juice
About 2 tbsp of lemon zest
1 1/2 tsp of vanilla essence
1/2 cup non dairy curd
2 tbsp of flax egg ( 1 flax egg = 1 tbsp flax powder+ 3 tbsp of room temperature water)
Preheat oven to 350 F or 180 C
Mix all the dry ingredients in a deep bowl and to that add the mixture of the wet ingredients . In the end mix and stir well the lemon zest to this batter.
Generously grease and dust a bundt pan and pour in the batter.
Tap the pan on your kitchen counter to get rid of air bubbles and set the batter to bake for 40-45 minutes, unless a skewer can come out clean.
Bring the freshly risen cake out of the oven and let it cool down for 15-20 minutes before we can add some lemony glaze. 🙂
For the Glaze:
Mix 3 tsp of sugar ( or desired sweetness) with the juice of 1 lemon.
Using your brush from the baking kit, coat the entire surface of the cake with this sweet and sour lime juice.
Allow the cake to cool off completely. I prefer to cool it over night in the refrigerator and you will not repent waiting that long when you slice a piece of it with your morning comfort coffee. Trust me. 🙂
Pic Source : My Kitchen♥
If you like this recipe please share a word. 🙂 Until then happy baking!
Sago or the Sabudana is a very popular food ingredient in India and there are so many interesting ways of preparing them, that I still have a long way to go as I have just begun exploring it.
They serve as an excellent source of food nutrition for kids, aged people or those who are on fast because they are so easy to digest and yet filling. Being extracted from the cassava root, these are shaped in lump forms, roasted and dried and are easily available in all Indian stores across everywhere.
These need to be soaked for atleast 6-8 hours/ can be soaked overnight for ease of access during the morning rush hours and you are so good to go for a tummy filling, lip smacking breakfast experience.
For a breakfast of two:-
1/4 cup of dry roasted peanuts, crushed in a blender. You may crush the peanuts with their skin as this adds a very nice brown color to the sago.
2 -3 small potatoes diced into small pieces
you may choose to add more veggies of your choice. 🙂
2 green chilies chopped or as per your desired taste
1 cup of sago/sabudana washed and soaked overnight ( remember they double in quantity when soaked. 🙂 )
1/4 tsp of red chili powder to add some color not heat. 🙂
1/2 tsp of salt or as per taste
1/4 tsp of sugar
around 1/2 tsp of cumin seeds
1/4 tsp of coriander powder
some lemon juice &
freshly chopped cilantro for refreshing garnish.
oil to cook (of course 😉 )
Drain the soaked sago well and add the crushed peanuts to it, sprinkle some salt and red chili powder and mix well so that these spices coat the sago well.
In a non stick pan, heat about a tablespoon of oil.
To that add the cumin seeds and let them splutter and roast for a second or two.
Now add the chopped potatoes and the green chilies and fry them well.
Add some salt, some coriander powder, remaining of the red chili powder and the sugar and cover it and cook on medium flame allowing the potatoes to cook.
Once they are almost done, add the marinated sago and mix well along with the other ingredients and cover it for 2-3 minutes, stirring intermittently.
You will now notice , the sago turning soft and translucent in color and that is when you are sure your dish is almost ready to be served. YAY! 🙂
Squeeze some lemon juice and add the chopped cilantro.
Next ⇒ SERVE & ENJOY ♥
This quick simple sago recipe is such a must try if you want to cook up something hot and savoury for the chilly winter mornings as a breakfast or as an evening snack and get tempted to try it more often. 🙂