Lemon Sponge Cake (Egg Less)

• 1 & 1/2 cup maida
• 3/4 cup sugar, powdered
• 11/2 tsp baking powder
• 3/4 tsp baking soda
• 3 tbsp lemon juice
• 2 tsp grated rind of lemon
• 1 cup thick curd
• 1/2 cup butter
• 1/2 cup water, use as required

Step 1

Preheat oven to 180 C. Grease a 9 inch square cake tin with butter and dust it with flour. Tap to shake off the extra flour. Set aside.

Step 2

In a large bowl, sift maida, baking soda and baking powder. In another bowl, add butter and sugar till light and fluffy.

Step 3

Now add the curd and lemon rind and whisk well.

Step 4

Add the flour mixture in the liquid mixture and add water as needed to form a dropping consistency batter. Add the lemon juice and whisk once more.

Step 5

Pour the batter into the greased tin and bake at 180 degree celsius for 35-40 minutes.

Step 6

When done take it out of the oven and let it cool for 10 minutes beforetaking it out of the tin.

Step 7

Dust icing sugar over it. Slice, eat and enjoy!

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