Below recipe uses eggs, but I tried eggless version by replacing the egg with a 1/4 cup of hung curd. You can make the same cake with pineapples too and double the recipe for a 9" cake. This time I've tried to capture the recipe in pictures with butter and flour all over my phone. (Wonder how people take flawless pictures while cooking and hands dirty)
This has a pudding texture, soaking up all the citrus and caramel syrup. Goes well with a dollop of whipped cream or a scoop of Vanilla ice cream on top or just plain old cake.