Whole Wheat Lemon Cake Recipe – Easy Indian Tea-Time Treat

Last Updated on 3 months by Neha Deshmukh

Whole Wheat Lemon Cake Recipe – Easy Indian Tea-Time Treat

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, comforting treat to enjoy with a cup of chai. This whole wheat lemon cake is exactly that. It’s light, zesty, and surprisingly easy to whip up – perfect for a cozy afternoon or a little something special with guests. I first made this when my niece visited, and it was a huge hit! Let’s get baking, shall we?

Why You’ll Love This Recipe

This isn’t your average cake recipe. It’s made with whole wheat flour, making it a little healthier without sacrificing any of the deliciousness. The lemon adds a beautiful brightness, and the texture is wonderfully soft and fluffy. Plus, it’s a fantastic way to use up those extra lemons! It’s a delightful twist on a classic, and I think you’ll find it becomes a regular in your kitchen too.

Ingredients

Here’s what you’ll need to make this lovely lemon cake:

• ¾ cup whole wheat flour (about 150g)
• ¼ teaspoon baking soda (about 1g)
• 1 teaspoon baking powder (about 4g)
• ¼ cup cane sugar (about 50g)
• ¼ cup oil (about 60ml)
• ½ cup milk (about 120ml)
• ¼ cup lemon juice (about 60ml) – from about 1 ½ lemons
• 1 teaspoon lemon zest / grated lemon skin
• ¼ cup icing sugar (about 30g)
• ½ lemon (for extra juice if needed for glaze)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Whole Wheat Flour: Benefits & Substitution Options

I love using whole wheat flour for a slightly nutty flavour and added fibre. It makes the cake a little denser, but in a good way! If you prefer a lighter texture, you can substitute up to half of the whole wheat flour with all-purpose flour (maida).

Cane Sugar: A Traditional Sweetener

I prefer using cane sugar (gur) for its subtle molasses notes, which complement the lemon beautifully. However, regular granulated sugar works perfectly well too.

Oil Choice: Exploring Regional Preferences

You can use any neutral-flavored oil like sunflower, canola, or even melted coconut oil. In some parts of India, people also use mustard oil for a unique flavour – though that’s a bit more adventurous!

Lemon Varieties: Selecting the Best Flavor

I find that Eureka or Lisbon lemons work best for this recipe, as they have a good balance of juice and zest. But feel free to experiment with other varieties!

Baking Powder & Baking Soda: Understanding the Difference

Baking powder and baking soda are both leavening agents, but they work differently. Baking soda needs an acid (like lemon juice) to activate, while baking powder is self-activating. Using both ensures a lovely, light cake.

Step-By-Step Instructions

Alright, let’s get baking! Don’t worry, it’s easier than it looks.

1. In a mixing bowl, combine the milk, oil, and cane sugar. Whisk it all together really well, then strain it through a sieve to get rid of any lumps. Set this aside for a moment.
2. Now, grab another bowl and mix the whole wheat flour, baking powder, and baking soda. Add the lemon zest and give it a good stir.
3. Pour the milk-oil mixture into the dry ingredients. Gently whisk until everything is just combined – don’t overmix!
4. Add the lemon juice and mix gently to form a thick batter. It should be smooth and creamy.
5. Preheat your oven to 180°C (356°F). Grease a bundt mold with oil – this is important to prevent sticking!
6. Fill each mold cavity about ¾ full with the batter. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
7. Let the cakes cool in the mold for about 5 minutes, then gently run a fork around the edges to loosen them. Carefully remove from the mold.
8. While the cakes are cooling, make the glaze. Mix the icing sugar and lemon juice until you have a thick, smooth syrup.
9. Drizzle the glaze over the cooled cakes.
10. Serve warm with a glass of milk or a hot cup of tea!

Expert Tips

A few little things to keep in mind for the best results:

Achieving the Perfect Texture

Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.

Preventing Sticking: Bundt Pan Preparation

Greasing the bundt pan thoroughly is key. You can also dust it with flour after greasing for extra insurance.

Ensuring Even Baking

Make sure your oven is properly preheated. Rotating the cake halfway through baking can also help ensure even browning.

Working with Lemon Zest

Use a fine grater to zest the lemon, and be careful not to grate the white pith underneath the zest, as it can be bitter.

Glaze Consistency: Getting it Right

If the glaze is too thick, add a tiny bit more lemon juice. If it’s too thin, add a little more icing sugar.

Variations

Want to switch things up? Here are a few ideas:

Vegan Lemon Cake Adaptation

Substitute the milk with plant-based milk (like almond or soy milk) and ensure your icing sugar is vegan-friendly.

Gluten-Free Lemon Cake Adaptation

Use a gluten-free all-purpose flour blend instead of whole wheat flour.

Spice Level: Adding a Hint of Cardamom or Ginger

My grandmother always added a pinch of cardamom powder to her lemon cakes. It adds a lovely warmth! A little grated ginger is also delicious.

Festival Adaptations: Celebrating with Lemon Cake

During Diwali, I sometimes add a sprinkle of chopped pistachios and almonds to the glaze for a festive touch.

Mini Lemon Bundt Cakes

Use mini bundt pans for adorable individual cakes – perfect for parties!

Serving Suggestions

This lemon cake is wonderful on its own, but here are a few ideas for serving:

• With a dollop of Greek yogurt and a drizzle of honey.
• Alongside a cup of masala chai.
• As part of a brunch spread.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Got questions? I’ve got answers!

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can! Just be aware that the cake will be a little lighter in texture.

What is the best way to prevent the cake from sticking to the bundt pan?

Grease the pan very well with oil, and dust it with flour.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it in an airtight container. Add the glaze just before serving.

How can I adjust the sweetness of the cake?

Reduce the amount of cane sugar slightly if you prefer a less sweet cake.

What other glazes would pair well with this lemon cake?

A simple vanilla glaze or a raspberry glaze would also be delicious.

Is it possible to make this cake without using an oven?

Yes! You can bake it in a pressure cooker using a stand and a tight-fitting lid.

Enjoy! I hope this recipe brings a little sunshine to your day. Let me know how it turns out in the comments below!