Mosambi-Lemon Cake

I wanted to use Mosambis into baking for quite a long time. Finally, tried this simple cake with fresh mosambi zest and it came out just perfect. It’s always great fun to use fresh produce in baking. I’ve adapted the recipe from here. This citrusy Mosambi-Lemon Cake is full with the fresh flavours from mosambis and lemon. Just mix some simple ingredients and this cake will be ready in no time. Serve it along with your favourite cuppa and enjoy!

Mosambi-Lemon Cake
Mosambi-Lemon Cake

Mosambi-Lemon Cake


  • All-purpose flour/Maida- 1½ cups
  • Salt- a pinch
  • Unsalted butter- 6 tbsp
  • White caster sugar/Powdered sugar- 1 cup
  • Milk – ½ cup
  • Baking powder – 2 tsp
  • Zest of 2 Mosambis
  • Lemon juice- 1 tsp
  • Eggs-2 (at room temperature)


Preheat the oven to 170 C. Prepare an 8” round cake pan (or use a loaf pan) by greasing with oil and place a piece of baking paper/butter paper at the bottom of the pan.

In a bowl shift all-purpose flour, salt and baking powder. Keep aside. In another bowl cream the butter and sugar on medium speed with your electronic hand mixer. In this add the eggs one by one. Add one at a time and keep whisking until everything is well incorporated. In this add flour mixture, mosambi zest and lemon juice. Whisk well. Next to add milk. Now on medium speed keep whisking the cake batter for two minutes with your electronic hand mixer or mix until a lump free, smooth batter forms.
Pour the cake batter into the cake pan. Smooth the top with the help of spatula. Tap cake pan gently on kitchen counter couple of times to release the air bubbles. Bake for 40 minutes. Insert sharp knife in the middle of the cake. Cake is ready if the knife comes out clean. If not, bake for some more time, and then check again. Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely.

When cooled slice, serve and enjoy with Tea or Coffee!


Store the leftover cake slices in an airtight container, consume within 3-4 days. To be on a safer side, I’ll advice to keep them in the refrigerator, as weather is humid now.

Mosambi-Lemon Cake
Mosambi-Lemon Cake
Mosambi-Lemon Cake
Mosambi-Lemon Cake
Mosambi-Lemon Cake
Mosambi-Lemon Cake


  1. purabi bayan

    I donot understand how can i make zest of mosambi

  2. Beautiful styling Chandrima! Love it!

  3. Loved the content and look of your blog!

  4. Hi Chandrima! This recipe looks lovely, I would love to give it a go, but I have tried various lemon cake recipes from other websites and they always taste egg-y, despite multiple attempts. Could you please help me with that? I have never recieved a proper answer anywhere. Would love to know where I am going wrong.

    • Hi Anjali! Thank you for liking it. If you’re having problem with egg smell in your bakes, try replacing a few eggs with flax eggs, yogurt or other egg substitutes. Say, if your recipe is calling for 3-4 eggs or even 2 eggs reduce 1 or 2 of them by suitable egg replacement to that recipe, hope it will help. I’ve never had this eggy smell issue with this cake, but as said everyone’s taste is different, so I can’t assure you on that. But, I hope this cake wouldn’t disappoint you. 🙂


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