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Jaggery and Lemon cake -

I think on some days no wait on most days; a cake is an answer to all questions, and you know what, I am not even a cake person.


But I am always happy to bake and eat a good Teacake – plain, simple, no fancy frosting, just a cake with nothing else buy fatty, buttery goodness that you can enjoy with a cup of tea. Maybe it is also because I am virtually incapable of making any pretty desserts that I stick to what I can do without falling apart.


This simple Jaggery and lemon cake that I made for tea today is just that cake. It all comes together in one bowl; you stick it in the oven and eat it warm. The caramel flavour of the jaggery the light hint of lemon, because jaggery overpowers everything else, but is still really delicious. It also works well that it lasts for a while, which means you can always have a slice during emergencies when only a cake can help.


Processed with VSCO with s3 preset

You know what I mean, right?

Recipe – Cooking time 40 minutes

One and half cups Jaggery

Three eggs at room temperature

One cup of milk

One cup extra-virgin olive oil

Two cups plain flour

One tbsp baking powder

Juice and finely grated rind of 2 lemons

Dehydrated lemons for decoration (optional)

Preheat an oven to 180C

Whisk the jaggery with the eggs one at a time, add a pinch to salt, till you reach a creamy consistency.

Add the olive oil and gently stir the mix, do not over whip. Stir in the Milk, lemon juice, and whisk until combined. Now gently fold through the flour and baking powder.

Place the dehydrated lemons either at the bottom of the pan or the top of the cake before baking. Pour the batter in the greased baking pan of your choice, and bake for 45 minutes or till a toothpick comes out clean.