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baked yeasted lemon cake abcb
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Yeasted Lemon Cake in Bundt Pan #BreadBakers

Egg free Yeasted Lemon Cake without Refined Flour. The Lemon Yeast Cake is with the goodness of Semolina. No Baking Powder. No Baking Soda.
Prep Time15 minutes
Cook Time25 minutes
Total Time2 hours 10 minutes
Course: Dessert, Tea Time
Cuisine: Baked
Servings: 10 people

Ingredients

For Cake

  • 200 gm Semolina UnRoasted Fine Semolina (Chiroti Rava)
  • 80 gm Sugar Powdered
  • 1/2 tsp Instant Yeast
  • 1 tbs Lemon Zest
  • 2 tbs Lemon Juice
  • 2 tbs Oil
  • 60 ml Milk
  • 100 ml Water Luke Warm
  • 1/2 cup Cranberries Dried

For Glaze

  • 3 tbs Icing Sugar
  • 1 tbs Lemon Juice

Instructions

  • In a bowl add lukewarm water. Dissolve yeast and 1 tsp sugar into it. Let the solution rest until it froths.
  • In a separate mixing bowl add fine semolina, salt, sugar, lemon zest and lemon juice. Mix all the ingredients.
  • Add activated yeast solution. Using a spatula, start mixing all the dry and wet ingredients.
  • Slowly add mentioned amount of milk and oil to make a lump free dough.
  • Cover it with clean kitchen towel or cling wrap. Let it rest for one hour or until dough rises to double.
  • When dough becomes double, using a spatula stir it to release the air.
  • Grease a 23 cm Bundt pan with butter. Sprinkle dry cranberries in the pan.
  • With the help of spatula, transfer the dough into Bundt pan.
  • Again cover it with clean kitchen towel or cling wrap. Keep the pan at some warm place until dough rises to double.
  • Meanwhile preheat the oven at 180 °C.
  • When dough becomes double in volume, remove the kitchen towel and bake it in preheated oven at 180 °C for 25 minutes.
  • After 25 minutes, take the baking pan out from oven and demould. Transfer the cake on cooling rack.
  • In a bowl add icing sugar and lemon juice. Mix it well and pour on yeasted lemon cake when it is still warm.
  • Yeasted Lemon cake is ready to serve. Serve it with fresh berries.

Notes

  1. If you want then you can replace 2 tbs of oil with 15 gm of butter.
  2. Use unroasted fine semolina only.
  3. Choice of dry fruits and berries is up to you.
  4. Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
  5. This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
  6. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
  7. To buy our recommended baking tool and ingredients, please visit, our Shop of recommended baking products.