Eggless lemon cake with gondhoraj lebu. Whole wheat flour cake flavoured with kaffir lime.
A delicious and aromatic cake made with whole wheat flour, soybean flour and gondhoraj lebu or lime. For more lemon taste you can also spread lemon glaze on the cake.
What is gondhoraj lebu or lime? Oblong shaped green colored and aromatic lime normally used to make dal chawal flavourful. And often used in some fish dishes. You can use it in any dish to get strong lemon flavour.
For all that its aroma and flavour send most Bengalis into paroxysms of joy, the “gondhoraj lebu” or lime does not even have a Wikipedia entry, the ultimate indicator of 21st century relevance.
Call it lime, lemon or lebu, use any spelling of gondhoraj (aroma king), but the internet cache will be woefully small.
The Thais have their kaffir lime and the Caribbeans have key limes. The Chinese have many — from the Canton lime to the misleadingly named Meyer. Do we Indians have one we can call unequivocally our own?
Yes indeed — the gondhoraj. Restaurateur Anjan Chatterjee says the gondhoraj is actually a ‘Rangpur’ lime, the name harking back to its origin in east Bengal, where its heady aroma hangs in the air. The Rangpur is a cross between a lime and a mandarin orange; call it Bengali romanticism, but the gondhoraj does seem to be more than a mere hybrid.
It is too oblong and somewhat hard to be summarily and nonchalantly squished by hand anyway. Cut into longish quarters with the thick green rind intact, it has to be gently pressed to extract but a few drops of actual juice and plentiful bits of aromatic pulp. That minuscule quantity has traditionally been enough to pep up the dullest daal or the most insipid vegetables, on a sweltering summer day.
Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter L. And my contribution is this lemon cake with gondhoraj lebu.
Here are some of my earlier posts for this group. Click on the name below for recipe.
2. Corn cottage cheese stir fry
4. Eggs in poppy seeds and tomato gravy
7. Hazelnut honey chocolate mango smoothie
9. Kidney beans or rajma spinach Kabab
I have used whole wheat flour and soybean flour but you can use all purpose flour or maida or any flour of your choice. Soybean flour will make your cake super soft. Recipe is very simple. You don’t need much ingredients to make this eggless aromatic cake. I have used bundt pan. You can use round, square or any cake pan. Even you can make cupcakes with this batter. For more lemon flavour and taste spread some lemon glaze on the cake.
Recipe
Whole wheat flour or atta – 1 cup
Soybean flour – 1/2 cup
Powdered sugar – 3/4 cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Gondhoraj lebu zest – 1 teaspoon
Gondhoraj lebu or lemon juice – 1&1/2 tablespoon
Milk – 1 cup
Oil – 1/4 cup
For glaze
Lemon juice – 1 tablespoon
Powdered sugar – 1/4 cup
Lemon zest – 1/2 teaspoon
Method
1. Preheat the oven at 180°.
2. Grease a baking pan with oil and dust with little flour.
3. Mix gondhoraj lebu or lime juice in 1 cup milk and keep aside. Milk should be in room temperature.
4. In a bowl sieve whole wheat flour, soybean flour, baking powder and soda.
5. In a large bowl whisk oil, powdered sugar, lemon juice mixed milk and lemon zest.
6. Add sieved flour gradually. Mix well and make a smooth lump free batter.
7. Pour the batter into greased and flour dusted baking pan. Tap the pan on your kitchen counter to remove air bubbles.
8. Bake in preheated oven at 180° for 35 – 40 minutes or until toothpick comes out clean. Insert a toothpick in center of the cake to check. Let the cake cool down before slicing.
9. Spreading glaze is optional. For lemon glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.
13. Spread lemon glaze over the cake when completely cool.
14. Slice and serve.
Enjoy the heavenly taste.
Notes
1. If you don’t have gondhoraj lebu, you can use normal lemon to make this cake.
2. You can also use chopped dry fruits if you want.
3. All purpose flour or any flour can be used instead of whole wheat flour and soybean flour.
4. You can use round, square or any cake pan of your choice.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.
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Cake with gandhoraj nimbu !! I can feel the beautiful aroma. During my pregnancy i was so badly fall in love with this lemon that everybody i used to have it in my meal.
Apart from that, The cake looks so good.
Thank you so much Ankita!
Such a flavourful cake, Sujatha ji… I always love the virus flavour in cakes and cookies. Will try this recipe
Thank you so much Niranjana!
The cake looks moist and I can totally imagine the aroma wafting from your kitchen while baking. Love the use of zest and juice in the recipe and the soyabean flour too.
Thank you so much Vidya!
Moist and flavorful cake. The use of soyabean flour is quite interesting in this citrus aromatic cake.
Thanks much Paarul!
The cake looks so moist and spongy, I can feel the aroma of cake. I was thinking earlier to make a lemon cake somehow drop the idea. I loved the idea of using soyabean with wheat flour too for this recipe. Flavorful recipe.
Thank you so much Jolly!
Wow. cake looks so soft, moist and spongy. It is full of flavors. I am tempted to bake with soyabean flour soon and always in love with your healthy bakes
Thanks a lot dear. Please do try, I am sure you will love the taste and texture.
Lemon cakes are just the best and your use of Gondhraj must take it to another level. Can I have a piece, Sujata?
All yours dear. Thank you so much. Glad you liked it!
Interesting to read about the different types of lemons available in different countries. In Kenya we have a very similar looking lemon to the Gondhoraj and its called malimau. A unique flavour to the normal lemons. I love lemon cakes and am sure that the one you prepared must be so flavorful and soft.
Yes Mayuri cake was aromatic and soft. I also used lemon glaze in remaining half cake but forgot to click so didn’t mention in the post. Glaze enhanced the flavour and taste. Thank you so much. And thanks for the info. Malimau is new to me.
That’s nice, I usually glaze my lemon cake as the sweet and tangy taste is awesome.
Citrus flavor is always my top most fav .. This cake is one of that kind and looks so moist as well as spongy … Use of soyabean with wheat flour is a great idea di.. Love to try sometime
Thanks a lot Sasmita!
I’m so intrigued with the use of soya bean flour here. Cake looks absolutely delicious and spongy. The zingy flavour and aroma must have enhanced the taste. Got to learn about Gandhoraj nimbu! Thank you for sharing.
Thank you so much. Glad you liked it ☺️
Kaffir lime is one amazing ingredient and am so happy you have featured it in sweet dish. The cake looks so moist with soy bean flour. Can i try this with lemon as getting kaffir lme will be another day trip for me.
Thank you so much Seema. Yes, you can also make it with lemon. Please do try and let me know how it turns out.
Hmmm.. I can imagine the beautiful aroma of Gondhoraj lemon permeating the air, as this cake bakes! I’m sure it tastes absolutely flavourful. 🙂
Love that you have used soya bean flour here. Very unique!
Thanks a lot Priya. Yes cake was very flavorful and delicious.
Wow!! You have such interesting and healthy recipes dear! I can almost smell and taste the citrussy aroma and flavor of this cake! Thanks for sharing dear!
Thanks a lot dear for your lovely words. Glad you liked it 😍