Preparation time
- Total: Approximately 50 minutes
- Preparation: 5 minutes
- Cooking: 45 minutes
Ingredients
- 1/2 cup Butter (unsalted)
- 3/4 cup Caster Sugar
- 1-1/2 cups All Purpose Flour (Maida)
- 1/2 teaspoon Salt
- 2 teaspoons Baking powder
- 1/2 cup Milk
- 3 tablespoons Lemon juice
- 1 teaspoons Vanilla Extract
- 1 tablespoon Lemon zest
- 2 tablespoons Flax seed powder (flax meal)
- 6 tablespoons Water
Instructions
- To begin preparing the Lemon Pound Cake, preheat the oven to 180 C
- Butter and flour a 10" loaf, square, or a bundt pan
- I like using a loaf pan as the cake slices nicely
- To prepare flax meal egg replacer If your recipe asks for 2 eggs, measure 2 tablespoons of flax seed powder and 6 tablespoons of water
- Stir well and let the mixture rest for about 15 minutes
- This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs
- Sift together the flour, baking powder and salt and keep aside
- Using the large bowl or a KitchenAid Stand Mixer bowl, beat together the butter, sugar and vanilla essence
- Beat well until fluffy
- Add in the Flax Eggs, baking powder, salt, flour, lemon juice, milk and beat until well combined and you get a smooth batter
- Pour the batter into the prepared greased pan and bake until a knife inserted in the centre comes out clean, about 30 to 40 minutes
- The baking time will vary from oven to oven, so take care too look at the Eggless Lemon Pound Cake after 30 minutes
- Once done, remove the Eggless Lemon Pound Cake from the oven and cool the pound cake in the pan on a rack before serving
- Serve the Eggless Lemon Pound Cake with a nice cup of Adrak Chai to enjoy your Tea Time Snack
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 8
- Continental
- Dessert
- Vegetarian