Yeasted Lemon Cake in Bundt Pan #BreadBakers

Yeasted Lemon Cake without baking soda and baking powder is a new addition in my collection of cakes. This cake uses yeast as the leavening agent.

People mostly make this cake by soaking it in sugar syrup, but I kind of keep moderate sugar in my desserts and hence did not soak the cake in sugar syrup. Read on to make a healthier version of the famous Lemon Cake with Yeast.

This is my first cake with yeast and until now I was literally unaware of the fact that a cake can also be made with yeast. I got enlightened when I hopped over to King Arthur’s Blog and then decided to try my hands on this recipe of the lemon yeast cake.

Buy Best Yeast for your Recipe

This month we got “Catch up recipes “as a theme by our host Pavani Nandula and got the opportunity to try on this lemon yeast cake recipe.

|Must Try: Eggless Paan Cake Recipe

Yeasted Lemon Cake with Dried Cranberries

Cranberries are one of my favorite dry fruit and I share the passion for this fruit in my recipes like

• Orange cranberry muffins
• Cranberry biscuit brownies
• Cranberry Pistachio cookies

And once again I decided to bake this yeasted lemon cake recipe using my favorite cranberries. I planned to bake this cake in a Bundt pan and to make it look exotic.

Generally, we add dry fruits either in the batter or we garnish the dry fruits on the top layer of the batter. But in this recipe, I added dried cranberries in the pan before pouring the batter. And after baking when I flipped this lemon cake on a cooling rack, it just stole my heart.

Let’s start the recipe!

Quick Notes

PS: Use conversion table to switch recipe between grams and cups.

Yeasted Lemon Cake Recipe

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 the activated yeast solution. Using a spatula, start mixing all the dry and wet ingredients. For this recipe, I have used unroasted fine semolina known as Chiroti rava as well. Semolina needs time to soak the liquid ingredients, so don’t worry if the dough is looking too sticky.

PS: In case you do not have Chiroti Rava, you may fine grind the Durum Semolina that you may have at home.

Slowly add mentioned amount of milk and oil to make a lump free dough. Let the dough rest in the same mixing bowl and cover it with a clean kitchen towel or cling wrap. Let it rest for one hour or until dough rises to double.

Slowly add mentioned amount of milk and oil to make a lump free dough. Let the dough rest in the same mixing bowl and cover it with a clean kitchen towel or cling wrap. Let it rest for one hour or until dough rises to double.

When dough becomes double and bubbly, it’s time to shape it and keep it for second proofing. Because the dough was sticky, I used a spatula to take the air out from the dough and transfer it to Bundt pan.

Before you transfer the dough to Bundt pan, grease it with butter. Sprinkle some dry cranberries in the pan. Using a spatula transfer the dough in the pan. Again cover it with a clean kitchen towel or cling wrap. Keep the pan at some warm place until dough rises to double.

Meanwhile, keep the oven for preheating at 180 °C.

When dough becomes double in volume, remove the kitchen towel and bake it in a preheated oven at 180 °C for 25 minutes. Because of sugar, the dough will start browning fast. To avoid burning, cover it with aluminum foil once you get enough color on the crust.

After 25 minutes, take the baking pan out from oven and unmold. Transfer the cake on cooling rack.

In a bowl add icing sugar and lemon juice. Mix it well and pour on the yeasted lemon cake when it is still warm. Slice the cake and serve it.

To my surprise, when I served this cake to my guests, none of them was actually able to identify that this cake is baked without baking powder and baking soda. 

The moment I revealed the secret, their facial expressions were amazing and worth my hard-work.

Now try this recipe and share your feedback. Till then happy baking!

BakeLikeAPro

Baking a picture perfect cake is everybody’s desire. And if you are a baking enthusiastic and trying to figure out where to start from, then you can check our specially designed courses for you.

|Must Try: Chocolate Cinnamon Babka

Feedbacks

Let me know your experience with the recipe in the comment box below. I will try to respond back as much as possible.

If you like my recipes, follow me on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check my YouTube Channel.