• 1 +1/2 cup (180g) all purpose flour (maida)
  • ½ teaspoon (3g) baking soda
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (2g) lemon zest
  • ¾ cup (180mL) vegetable oil
  • 1 + ½ cup (300g) castor sugar
  • 1 cup (285g) yogurt/ hung curd
  • ½ teaspoon vanilla extract
  • 5 tablespoon (75mL) lemon juice
  • ½ cup (120mL) milk
  • 2-3 drops of yellow food colouring
  1. Pre-heat the oven to 180*C and line a 8" cake pan with parchment paper
  2. In a large bowl add flour, baking soda, baking powder and lemon zest. Give this a good mix and set it aside
  3. In a separate bowl, add vegetable oil, sugar and vanilla extract. Use an electric whisk or hand whisk and mix this until the mixture is well combined and slightly fluffy.
  4. Add the lemon juice and curd, mix until well combined.
  5. Add the dry ingredients to the wet ingredients in two batches, alternating with milk. Using a spatula to fold the dry ingredients into the wet ingredients. Add the food colour and mix well too. Do not over mix at this stage.
  6. Transfer the batter into the prepared cake pan. Bake at 180*C for 35-40 minutes or until a skewer inserted comes out clean.
  7. Allow the cake to cool down and frost with the most amazing cream cheese frosting. Top with blueberries and devour!
Recipe by Bake with Shivesh at