Eggless Lemon Loaf Cake Recipe
Ingredients
- ¾ TinNestlé MILKMAID
- ¾ cup, warmNESTLÉ a+ Milk
- 3 tbspSugar
- 1½ tbspLemon Zest
- 100 g, softenedButter
- 3 tbspLemon Juice
- 2 cupsMaida
- 1½ tspBaking Powder
- ½ tspBaking Soda
For Icing:
- ¼ tinNESTLÉ MILKMAID Sweetened Condensed Milk
- 2 tbspLime Juice
- ½ cupFresh Cream
How to make Eggless Lemon Loaf Cake
- Step 1: Preheat the oven to 180°C. Grease an 8-inch diameter baking tin and dust it with flour to prevent sticking.
- Step 2: In a bowl, sift together the maida, baking powder, and baking soda. Set aside.
- Step 3: In a separate mixing bowl, combine the sugar and lemon zest, using your hands to rub them together. Add the softened butter, lemon juice and NESTLÉ MILKMAID Sweetened Condensed Milk. Mix well.
- Step 4: Gradually add the sieved maida mixture and NESTLÉ a+ Milk to the to the batter alternately and blend until smooth. Ensure there are no lumps.
- Step 5: Pour the batter into the prepared baking tin spreading it evenly.
- Step 6: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Step 7: Remove the cake from the oven and allow it to cool in the tin for a few minutes. Then, carefully invert it onto a wire rack.
- Step 8: For icing, add NESTLÉ MILKMAID Sweetened Condensed Milk, lime juice and fresh cream. Beat well till thick. Spread lemon icing on top of the cake.
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