Eggless lemon cake recipe | eggless cake recipe without oven | how to make cake in pressure cooker

11 Apr Eggless lemon cake recipe | eggless cake recipe without oven | how to make cake in pressure cooker

Last Updated on July 8, 2021 by blessmyfoodbypayal

Eggless lemon cake recipe | eggless cake recipe without oven | how to make cake in pressure cooker with step wise pictorial and video recipe is amongst the top cake recipes we loved the most.

Today is the 19 day of lockdown in india and we all are confined to 2 major tasks only ; cooking & eating…Lol

Receiving so many calls and messages from relatives & friends asking cake recipe but ingredients should be limited easily kept in kitchen and most importantly, without oven.

This gave us the best opportunity to bake a cake without oven. Yes, we have never baked a cake in pressure cooker or kadai.

Their request also puts our decades old unused & abandoned pressure cooker into task. Lol.

Now the question arises why we choose lemon cake recipe?

This blog has simplest of the cake recipes but each flavour is different. The most basic is eggless vanilla sponge cake but it needs vanilla essence, which we were sure, not all going to have it.

The present recipe has a flavour of lemon & lemon is such ingredient, which you can safely presume almost everyone must have.

More so, it doesn’t call for vanilla essence but lemon zest only which is nothing but the scrapped skin of lemon.

We take this occasion to thank all those who made us to put into this task.

Baking in pressure cooker, as earlier said, was our first experience & the results really made us happy. The cake was baked to perfection. So soft, moist and delicious par excellent.

Step wise pictorial method of Eggless lemon cake recipe in pressure cooker

1. First need to preheat pressure cooker. For that, spread salt at the base of cooker.
2. Place a plate or some stand at the center of cooker over the salt.
3. Remove the gasket (rubber ring) from the lid of cooker.
4. Also remove the vent weight (whistle) attached over the top of cooker lid.
5. Close the lid & place cooker on gas stove on low flame for preheating. Cooker needs to be pre-heated for at least 10 minutes.
6. By that time, prepare the batter. Take a bowl & add oil, sugar & curd/yogurt in it. Mix it. This is not necessary to dissolve the sugar completely.
7. Place a sieve over the bowl and add all purpose flour, baking powder, baking soda and salt.
8. Sieve them into the bowl.
9. Add lemon juice and lemon zest. What is lemon zest is explained in the notes below.
10. Mix them by adding milk. But do not overdo.
11. Take a bowl and grease with oil. We have used regular steel bowl kept in kitchen. You can use steel glasses or katories too.
12. Pour the batter in the bowl. If using glasses or katories, don’t not fill them to the top. Only fill 3/4 of them otherwise while baking, batter when rise, may ooze out.
13. Open the pressure cooker and place the bowl in the center over the plate or stand. Be careful, this time cooker is extremely hot.
14. Close the lid of cooker. Closing means proper closing which you close while cooking regular food. Do not just put the lid on cooker with a fear of its getting burst. As gasket (ring) & vent weight (whistle) has been removed so there’s nothing to worry. Bake for 35-40 minutes or until done on low flame.
15. To check whether the cake is ready or not, insert a toothpick or knife in the cake. If the toothpick comes out clean, it means your cake is ready.
16. Take the cake out of pressure cooker and let it cool completely.
17. Gently run the knife on all the sides of cake so that it easily comes out.

Take the cake out in a plate and enjoy after cutting into slices.

NOTES

1. If baking in oven, bake at 180℃ for 25-30 minutes or until done in a preheated oven.

2. If baking in kadai, then do note that your kadai must have a lid from which no space is there for the heat to release out. Better if you spread some folded cloth on kadai lid so that heat doesn’t come out. But take care, fold the cloth like such that it doesn’t touch the fire.

3. Lemon zest is the scrapped outer part of lemon. But while grating, keep in mind only to grate the outer yellow/greenish part of lemon skin and don’t go deep over the white skin. It’s unpleasant in taste.

4. Salt used for baking shouldn’t be later used for cooking purpose. You preserve this salt in a separate box and use as & when you bake in cooker or kadai. Also you can use this salt to make popcorn or roast peanuts etc.

5. This pressure cooker baking process is applicable to all type of cake recipes. Only baking type may differ depending on the recipe you are following.

Also have a look at few of the easy and eggless/vegan cake recipes such as

• No bake fresh fruits and nuts christmas cake
• Vegan mango semolina cake
•  Eggless almond cake recipe
• vegan banana whole wheat walnut cake
• coffee cake
• semolina coconut cake
• jam cake
•  simple eggless vanilla sponge cake
• banana upside down cake
• vegan orange cake
• custard powder cake
• Eggless Whole wheat Carrot cake recipe
• Eggless pillow marble cake in sandwich maker
• cucumber cake in steamer
• Rice cooker eggless banana cake and
• tutti fruity cake.

Eggless lemon cake recipe in pressure cooker – recipe card

Eggless lemon cake recipe | eggless cake recipe without oven | how to make cake in pressure cooker

blessmyfoodbypayal

Eggless lemon cake made in pressure cooker with simple ingredients and easy method. | eggless cake recipe without oven

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cake

Cuisine world

Servings 4

Ingredients

  

FOR BATTER

• 1 cup all purpose flour/maida
• 1/2 cup yogurt/dahi (at room temp)
• 1/2 cup sugar
• 1/4 cup oil
• 6 tsp milk (at room temp)
• 2.5 tbsp lemon juice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp lemon zest

FOR BAKING

• 2 cup salt or sand

EQUIPMENTS

• Pressure cooker with a lid
• 1 plate or stand fits in cooker

Instructions

 

• First need to preheat pressure cooker. For that, spread salt at the base of cooker.
• Place a plate or some stand at the center of cooker over the salt.
• Remove the gasket (rubber ring) & vent weight (whistle) from the lid of cooker.
• Close the lid & place cooker on gas stove on low flame for preheating. Cooker needs to be pre-heated for atleast 10 minutes.
• By that time, prepare the batter. Take a bowl & add oil, sugar & curd/yogurt in it. Mix it. This is not necessary to dissolve the sugar completely.
• Place a sieve over the bowl and add all purpose flour, baking powder, baking soda and salt.
• Sieve them into the bowl.
• Add lemon juice and lemon zest. What is lemon zest is explained in the notes below.
• Mix them by adding milk. But do not overdo.
• Take a bowl and grease with oil. We have used regular steel bowl kept in kitchen. You can use steel glasses or katories too.
• Pour the batter in the bowl. If using glasses or katories, don't not fill them to the top. Only fill 3/4 of them otherwise while baking, batter when rise, may ooze out.
• Open the pressure cooker and place the bowl in the center over the plate or stand. Be careful, this time cooker is extremely hot.
• Close the lid of cooker. Closing means proper closing which you close while cooking regular food. Do not just put the lid on cooker with a fear of its getting burst. As gesket (ring) & vent weight (whistle) has been removed so there's nothing to worry. Bake for 35-40 minutes or until done on low flame.
• To check whether the cake is ready or not, insert a toothpick or knife in the cake. If the toothpick comes out clean, it means your cake is ready.
• Take the cake out of pressure cooker and let it cool completely.
• Gently run the knife on all the sides of cake so that it easily comes out.
• Take the cake out in a plate and enjoy after cutting into slices.

Notes

1. If baking in oven, bake at 180℃ for 25-30 minutes or until done in a preheated oven.

2. If baking in kadai, then do note that your kadai must have a lid from which no space is there for the heat to release out. Better if you spread some folded cloth on kadai lid so that heat doesn't come out. But take care, fold the cloth like such that it doesn't touch the fire.

3. Lemon zest is the scrapped outer part of lemon. But while grating, keep in mind only to grate the outer yellow/greenish part of lemon skin and don't go deep over the white skin. It's unpleasant in taste.

4. Salt used for baking shouldn't be later used for cooking purpose. You preserve this salt in a separate box and use as & when you bake in cooker or kadai. Also you can use this salt to make popcorn or roast peanuts etc.

5. This pressure cooker baking process is applicable to all type of cake recipes. Only baking type may differ depending on the recipe you are following.

Keyword cake in pressure cooker, cake without oven, lemon cake

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