Eggless Lemon Cake Recipe

Preheat your oven to 350 F or 180 C. Prepare your baking tray by lining it with parchment paper. Then brush with a layer of oil and dust it with some plain flour. Set the lined tray aside.
Sieve the plain flour to remove any lumps and to incorporate some air into it. Also sieve the baking soda and baking powder together.
1.5 Cups All Purpose Flour (Maida), 1/2 Teaspoon Baking Soda, 1 Teaspoon Baking Powder
Mix the dry ingredients in a bowl and set it aside.
Beat some yogurt and milk in a mixing bowl.
1 Cup Hung Curd (Strained yogurt / Greek yogurt), 1/2 Cup Milk
Then add vegetable oil, lemon juice and sugar to the bowl.
3/4 Cup Cooking Oil, 5 Tablespoon Lemon Juice, 1/3 Cup Sugar
Also add vanilla extract and lemon zest.
1/2 Teaspoon Vanilla Extract, 1 Tablespoon Lemon Zest
Mix all the wet ingredient together well to make a smooth batter.
Then add in the dry ingredients and mix well to remove any lumps.
Pour the batter into the prepared baking tray.
Bake the cake for 40 mins or till a toothpick comes out clean. Then let the cake cool down and remove it from the tray.

While the cake is baking, take some powdered sugar in a bowl.
1/2 Cup Powdered Sugar
Add lemon juice to the bowl.
2 Tablespoons Lemon Juice
Whisk all the ingredients together to make a smooth glaze.
Eggless lemon cake is ready. Pour the glaze on the top of the cake and enjoy.