Eggless Cake In Pressure Cooker || No Egg – No Oven- No Beater

Ingredients:
Maida / All purpose flour – 1 cup
Powdered Sugar – ½ cup
Butter – ¼ cup / 4 tbsp (At room temperature)
Condensed Milk – ½ cup
Salt – 2 pinches
Grated lemon peel / Lemon Zest – A pinch
Milk – ½ cup
Baking Powder – ½ tsp

Steps:
Mix sugar, butter, condensed milk, salt, lemon zest and set aside.
Add milk.

Mix maida and baking powder in a separate bowl.
Sieve in this mixture to the sugar-butter mixture.
Mix well without lumps.

Grease a pan (I used a 6-inch pan) with butter/oil.
Pour the batter into the pan.
Gently tap the pan to get rid of air bubbles.

To bake the cake, heat a pressure cooker and add 2 cups of salt. You can reuse this salt for 2-3 times.
Cover without the whistle and heat up the salt on high heat for 3 minutes.
Place an inverted steel plate as a base on the salt.
Place the baking pan on to the base and cook covered without the whistle on medium flame.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Transfer the pan from cooker and allow it to cool.
Remove the cake from pan once cool.
Enjoy the eggless lemon cake!

Notes:
-You can substitute lemon zest with vanilla essence or orange zest for vanilla or orange flavor respectively.

Other pressure cooker cakes:
Rava Cake – https://goo.gl/Chhf4k
Chocolate Cake – https://goo.gl/ytFN7X
Banana Cake – https://goo.gl/rqzM74

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