Whole Wheat Lemon Yogurt Cake | Eggless

I wanted to try out the lemon cake for a long time. I found two types of recipes. One with lemon juice in the batter and other type calls for pouring over a mixture of lemon juice and sugar after the cake is baked. I went with the first option as I wanted to bake something which accompaniments a cup of tea and thought a simple cake with no glaze would be good.
It is a simple cake that cake be baked in a short time and has a fresh lemon-y flavor.
Try to use a big juicy lemon instead of the small limes. It has more flavor.
And also to mention I have been wanting to try out a cake recipe with whole wheat flour. So I tried replacing half the amount of All Purpose Flour with Whole Wheat Flour. I could not make out that much difference in taste but the color was light brown due to wheat flour. I am planning to experiment more with wheat flour as it is an healthy substitute.

Makes 1 loaf
Ingredients Required:
Whole wheat flour- 1 cup
All purpose flour - 1 1/4 cup
Corn flour - 1/4 cup
Sugar - 1 1/2 cup
Yogurt - 1 1/4  cup
Oil - 1/2 cup
Lemon juice - 1/4 cup
Lemon zest - zest of one lemon
Baking powder - 2 tsp
Baking soda - 1 tsp
Vanilla essence - 1 tsp
Salt - pinch
How to make?
Preheat the oven to 350 F.
In a mixing bowl, add all the dry ingredients together. Mix well.
Add in the yogurt, oil, vanilla essence and lemon zest.
Mix well.
Add the lemon juice and give a final mix.
Pour the batter in the cake pan.
Bake for 60 minutes till an inserted tooth pick comes out clean.
Allow to cool for 20 minutes.
Slice and serve warm with a cup if hot tea!