Eggless Lemon Pound Cake Recipe

Step 1: To begin preparing the Lemon Pound Cake, preheat the oven to 180 C

Step 2: Butter and flour a 10" loaf, square, or a bundt pan

Step 3: I like using a loaf pan as the cake slices nicely

Step 4: To prepare flax meal egg replacer If your recipe asks for 2 eggs, measure 2 tablespoons of flax seed powder and 6 tablespoons of water

Step 5: Stir well and let the mixture rest for about 15 minutes

Step 6: This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs

Step 7: Sift together the flour, baking powder and salt and keep aside

Step 8: Using the large bowl or a KitchenAid Stand Mixer bowl, beat together the butter, sugar and vanilla essence

Step 9: Beat well until fluffy

Step 10: Add in the Flax Eggs, baking powder, salt, flour, lemon juice, milk and beat until well combined and you get a smooth batter

Step 11: Pour the batter into the prepared greased pan and bake until a knife inserted in the centre comes out clean, about 30 to 40 minutes

Step 12: The baking time will vary from oven to oven, so take care too look at the Eggless Lemon Pound Cake after 30 minutes

Step 13: Once done, remove the Eggless Lemon Pound Cake from the oven and cool the pound cake in the pan on a rack before serving

Step 14: Serve the Eggless Lemon Pound Cake with a nice cup of Adrak Chai to enjoy your Tea Time Snack