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.
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.
|Tin Size||23 cm Bundt pan|
|Oven Temp||180° C|
|Baking Time||25 min|
|MW Convection Temp||160° C|
|Baking Time||25 min|
|Demold Instructions||5 min|
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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
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.
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.
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 demould. 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.
Buy Tools and Ingredients used in this recipe
This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook’s Hideout. Check out what the Bread Bakers have baked up.
- Adjaruli Khachapuri from A Day in the Life on the Farm
- Banana Oats Bread from Gayathri’s Cook Spot
- Big Batch Dinner Rolls from Karen’s Kitchen Stories
- Breudher Cake from Passion Kneaded
- Coriander Garlic Pull apart Bread from Sara’s Tasty Buds
- Cranberry English Muffins from Cindy’s Recipes and Writings
- Fig Jam Friands from All That’s Left Are the Crumbs
- Garlic Cheese and Herbs Pull apart Bread from Ambrosia
- Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
- Keema Naan from The Schizo Chef
- Peperoncini Focaccia Bread from Sneha’s Recipe
- Savory Almond Meal Bread from Palatable Pastime
- Sourdough Cinnamon Buns from Baking Sense
- Steamed Apple Date Bread from Food Lust People Love
- Vegan Gluten-free Banana Bread from Cook’s Hideout
- Whole Wheat Palak Naan from Cook with Renu
- Yeasted Lemon Bundt Cake from Anybody Can Bake
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
- 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
- 3 tbs Icing Sugar
- 1 tbs Lemon Juice
- 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.
- If you want then you can replace 2 tbs of oil with 15 gm of butter.
- Use unroasted fine semolina only.
- Choice of dry fruits and berries is up to you.
- Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
- This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
- You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
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