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EGGLESS LEMON CURD CAKE
| ULTIMATE RECIPE
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Eggless Lemon Curd Cake – The cake turned out so soft and moist. This eggless lemon curd is so easy to make and yet you can’t really tell it’s made without eggs. I added some colours to it with the help of turmeric powder, it’s absolutely optional. I thought this is a good way to avoid a chemical product and yet taste just the same. You can either omit or use a yellow food colouring. It is well blended with eggless Buttercream. Instead of using powdered sugar I used condensed milk. The sweetness is so delicious, and the amazing thing is the buttercream is not grainy at all, it’s soft and smooth. Since I’m using the curd as the filling, I made it slightly thicker, so that the layer is firm and nice. You can make the lemon curd in advance and store in fridge for at least 5 days. I hope you’re inspired to make this at home.

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

·     Eggless Lemon Cake

240ml [1 cup] milk

1 tbsp white vinegar

280g [2¼ cup + 1 tbsp] cake flour

2 tsp baking powder

¼ tsp salt

180g [¾ cup + 2 tbsp] fine sugar

130g [½ cup + 1 tbsp] oil

1 tbsp lemon zest

30ml [2 tbsp] lemon juice

 

·     Eggless Lemon Curd

100g [½ cup] sugar

20g [3 tbsp] cornstarch

120ml [½ cup] lemon juice

120ml [½ cup] milk

30g [2 tbsp] butter

 

¼ tsp tumeric powder ***

1 tbsp sweetened condensed milk

 

***Remark: for colouring purpose, optional. You can substitute with yellow food colouring

 

·     Buttercream Frosting

250g [1 cup + 2 tbsp] unsalted butter

130g [â…“ cup + 2 tbsp] sweetened condensed milk

1 tsp vanilla extract

 

syrup [1 tbsp sugar + 2 tbsp hot water]

  • Eggless Lemon Cake

  1. Preheat oven at 180°C/355°F.

  2. Add vinegar into the milk. Give it a quick stir and let it rest for 5 minutes.

  3. Sift all the dry ingredients (cake flour, baking powder and salt)

  4. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.

  5. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients. Mix until combined.

  6. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.

  7. Add in the lemon zest and lemon juice. Mix until combined.

  8. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper. Tap the pan on the table few times to release air bubbles.

  9. Bake in preheated oven at 180°C/355°F at 30-35 minutes or until inserted skewer comes out clean.

  10. Let it cool completely before slicing.

  11. Trim off the top and bottom crust. Then slice into 3 sheets. Use a 6-inch ring cutter to trim off the round edges (optional). Set aside

 

  • Eggless Lemon Curd

  1. In a non-stick pot, add sugar and cornstarch. Give it a quick stir.

  2. Add in the lemon juice. Stir until no lumps.

  3. As you are stirring, add in the milk. Continue stirring until incorporated and no lumps.

  4. Cook the mixture over low heat. Stir constantly and cook until the mixture is thickened and translucent. Using your spatula to lift up the mixture and you’ll see the mixture is translucent.

  5. Off the heat and remove the pot. Add in the butter. Mix until the butter is melted.

  6. In a small bowl, add the turmeric powder and condensed milk. Mix until well combined***

  7. ***remark: This is to make some colouring into the mixture. This is totally optional. But since the mixture is very pale, it’s nice to have some colours in it. Alternatively, you can also use yellow food colouring.

  8. Add the mixture into the curd. Mix until well incorporated.

  9. Strain the mixture to prevent lumps.

  10. Cover with a cling film directly on top of the mixture to prevent formation of skin during the cooling process. Set aside for cooling completely before use.

 

  • Buttercream Frosting

  1. In a large mixing bowl, add the butter. Butter is lightly softened, but not too soft. Mix until creamy, pale and fluffy.

  2. Add in the condensed milk and vanilla extract. Mix until combined. Not only the buttercream is soft and creamy, it is not grainy.

 

  • Assemble the Cake (as per video)

Instructions:

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