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"Eggless Lavender and Lemon marble cake Recipe"

I first created this gorgeous fluffy, moist and lemony lavender and lemon marble cake a couple of years back and since then it's one of my signature recipes loved by all my clients and friends. It's a great recipe for someone who's allergic to eggs. And perfect for a coffee break, afternoon tea or even breakfast.

Prep time:
15-20 minutes

cook time:
45 minutes

serves:
4-5

Ratings :

(3)

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All Purpose Flour 125 gms (1cup)

All Purpose Flour

Description

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Corn Flour 1tbsp

Corn Flour

Description

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Baking powder 1/2 tsp

Baking powder

Description

Baking powder is a dry powdery substance with a smooth texture. It is a chemical leavening agent, ...

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Baking Soda 1tsp

Baking Soda

Description

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Castor Sugar 125gms(1/2cup)

Castor Sugar

Description

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Milk 1 tablespoon approx

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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White Vinegar 2 tsp

White Vinegar

Description

White vinegar is a sour liquid containing acetic acid, made by fermenting dilute alcoholic liquid ...

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Oil 1/4 cup

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Lemon Juice 1 tablespoon

Lemon Juice

Description

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Lavender essence 1/4 tsp

Lavender essence

Description

Lavender is a sweet-smelling herb ...

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Lemon essence 1/2 tsp

Lemon essence

Description

Lemon essence is the flavor of con ...

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Powdered Sugar 1 cup (sifted) For Glaze

Powdered Sugar

Description

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Dried Lavender Flowers 1/2 tsp

Dried Lavender Flowers

Description

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Details

Vegetarian

Level : Moderate

Cuisine : NA

Course : Dessert

Recipe Notes

This cake is equally delicious even without the glaze. The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

Ingredients For "Eggless Lavender and Lemon marble cake Recipe"

For pakwaan:- all purpose flour 125 gms (1cup)

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

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1 tbsp corn flour 1tbsp

White Corn Flour

Description

White corn flour is made from finely ground cornmeal. It is the starch of corn grain. It is commo ...

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Baking Soda Or Baking Powder 1/2 tsp

Baking powder

Description

Baking powder is a dry powdery substance with a smooth texture. It is a chemical leavening agent, ...

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Baking Soda( For every batter bowl ) 1tsp

Sodium Bicarbonate

Description

Sodium Bicarbonate is a white odourless, solid crystalline substance, that appears as a white pow ...

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Custard sugar 125gms(1/2cup)

Caster Sugar

Description

British name for cane or beet sugar is Caster sugar. It is raw cane sugar with a fine free f ...

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Milk 1 tablespoon approx

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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White vinegar 2 tsp

White Vinegar

Description

White vinegar is a sour liquid containing acetic acid, made by fermenting dilute alcoholic liquid ...

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Oil 1/4 cup

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Lemon juice 1 tablespoon

Fresh Lemon Juice

Description

It is the liquid squeezed out of lemon. It has a citrusy and tangy taste.

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Lavender essence 1/4 tsp

Lavender essence

Description

Lavender is a sweet-smelling herb ...

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Lemon essence 1/2 tsp

Lemon essence

Description

Lemon essence is the flavor of con ...

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Powder sugar 1 cup (sifted) For Glaze

Icing Sugar

Description

Icing sugar is a soft powder which is made by grinding white sugar into a fine powder. Sometimes, ...

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Dried Lavender Flowers 1/2 tsp

Dried Lavender Flowers (Kashmir)

Description

Dried Lavender Flowers (Kashmir) are dried violet-colored spike-like flowers. It belongs to the m ...

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Methods

How to make "Eggless Lavender and Lemon marble cake Recipe"

1. Mix together all dry ingredients in a mixing bowl & keep aside.
2. Mix together all wet ingredients in another bowl.
3. Add wet ingredients to dry ingredients in a bowl and mix just to combine well. Do not over mix.
4. Remove half the mixture to a another bowl.
5. To one bowl add the Lavender extract and couple of drops of edible lavender color if you want and stir until combined.
6. To the other bowl add lemon extract and a dash of edible yellow colour.and stir until combined.
7. Drop alternate big dollops of mixture into the pan then gently swirl a butter knife through to mix up the two batters.
8. Smooth top then bake at 180° for 25-30 minutes. Insert a toothpick after 25 minutes and check and If it comes out clean that means the cake is ready.
9. If not then continue to bake for another 5-7 minutes and then remove from oven.
10. Leave in tin for 15 minutes then carefully unmold onto a wire rack to cool completely.
11. To make the glaze- In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. & add more milk as necessary until you get a thick yet pouring consistency.
12. Add Lavender extract and color if you like. Pour over the top of the cake and let it drizzle down the sides.
13. Allow glaze to set before serving.