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Lockdown Lemon Cake

Lockdown Lemon Cake

Afsha Jayapal
Here is my recipe for Lockdown Lemon Cake -- because when life gives you lemons, you truly appreciate how versatile and delicious they are. What I love about this cake is that it’s made from regular atta and oil instead of maida and butter. In my baking experience any cake that incorporates oil, even a little bit, has turned out to be really soft, moist and absolutely delicious. This recipe, with its dense, high protein four and all, is no different.
Prep Time 30 mins
Cook Time 35 mins
Resting Time 20 mins
Total Time 1 hr 25 mins
Course Dessert


For the Cake

  • 3/4 cup Brown Sugar
  • 2 units lemon zest and juice
  • 2 eggs
  • 3/4 cup plain yogurt
  • 1/2 cup extra-virgin olive oil Coconut oil, sunflower oil or canola oil can be used too
  • 1 & 1/2 cup atta, whole wheat or multi grain flour
  • 1 tsp baking soda OR 2 tsp baking powder
  • 1/2 tsp salt

For the Glaze

  • 3 tbs brown sugar
  • 2 tsp corn flour
  • Juice of 1/2 lemon
  • 1/4 cup blueberries (Optional)


A note on pans

  • You can use any pan you like so long as it’s oven safe. I used a 9” cake pan but you can use a bread pan, a glass dish or even divide the batter into a muffin tray.
    Make sure to grease your pan the oil of your choice. I prefer to line it with parchment paper, but if you don’t have one on hand, you can just sift a bit of flour around the pan to keep the batter from sticking to the bottom and sides.


  • Pre-heat oven to 180 degrees C.
  • Step 1: Zest the lemons into a medium bowl and add the sugar to it. Rub the zest into the sugar with your fingers.
  • Step 2: One by one, add all the wet ingredients – including the lemon juice -- to this bowl and mix.
  • Step 3: In another bowl, measure out all the dry ingredients and mix to combine.
  • Step 4: Add the wet ingredients slowly to the dry ingredients and mix until incorporated nicely. Don’t over mix or you will end up with a really dense cake.
  • Step 5: Bake in pre-heated oven until the tops are set and spring back when touched. Our 9” pan took around 35 minutes. A bread pan would take around 55-60 minutes. Muffins will take around 15-20 minutes.
  • Step 6: Let cool in tray for around 20 minutes and then place a plate over the pan and turn the cake out. Doesn't this side look absolutely gorgeous? 
  • Step 7: The glaze: Grind the sugar and corn four together to a fine powder. Mix in the lemon and the optional berries (thawed, if they were previously frozen).
  • Step 8: Pour over cake once fully cooled. Slice and enjoy!
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