Eggless Lemon Tuti Fruiti Cake

Ingredients
refined flour - 150 gm
powdered sugar - 100 gm
oil/butter - 75 gm
yogurt - 50 gm
baking powder - 1 tsp
baking soda - 1/4 tsp
lemon zest - 1 tsp
lemon juice - 1 tbl.sp
tuti fruiti  - 1/2 cup
hot water - 1/2 cup
vanilla essence - 1 tsp

Method

In a bowl take oil, powdered sugar, yogurt, vanilla essence, lemon zest, lemon juice and whisk it till creamy.
In another bowl, sieve together refined flour, baking soda and baking powder and gradually mix into the batter. You can add little hot water if the batter is too thick. Add tuti fruiti  by first coating it with
one tsp of refined flour so that it does not get settled down.

Take a baking mould and grease it with oil or butter and  then dust it with flour. Pour this batter and
bake in a preheated oven at 180 degree celicus for 30 to 40 minutes.

Remove and frost it with a mixture of icing sugar, lemon and little milk if required and apply all over it. Serve.

Eggless Lemon Semolina Cake

Ingredients
semolina - 100 gm
refined flour - 50 gm
oil - 75 gm
yoghurt- 50 gm
powdered sugar - 100 gm
baking soda - 1/2 tsp
baking powder - 1 tsp
vanilla essence - 1 tsp
little lemon zest
juice of half lemon
tutti fruiti
food color - optional

Method
In a bowl add oil, yogurt, powdered sugar and beat it well for few seconds, then add vanilla essence to it. In another bowl, take semolina and with the help of seive add refined flour, baking powder and baking soda. Mix it well and then slowly add fold this in oil batter.
Take a baking dish, grease it with oil and dust with flour. Pour half of this batter into the mould and then put tutti fruitt dusted in refined flour. This will not allow the tutti frutti to settle down at the bottom.
With the leftover batter, add food color, though it is optional and then pout into the cake mould and sprinkle on top tutti fruiti.

Bake it at 180 celcius for 25 to 30 minutes.