Bursting with vibrant citrus flavour and a tender, moist crumb, this Eggless Lemon Cake is a testament to the magic that happens when simple ingredients come together. Each bite is a harmonious blend of tart lemon zest and tangy juice, perfectly balanced with just the right amount of sweetness. The result? A cake that’s light, luscious, and utterly irresistible. The absence of eggs doesn’t compromise the taste or texture, making this recipe a versatile option for all to enjoy. Join me as we combine fresh lemon zest, juice, and a medley of other wholesome ingredients to create a loaf that’s not only mouthwatering but also delightfully guilt-free. From the first whiff of citrus in the batter to the final, golden slice, you’ll be transported to a sunny haven of flavour.
Ingredients
- 3 tbsp caster sugar
- 1 lemon zest
- ¾ cup butter, softened
- ¾ cup warm milk
- 3 tbsp lemon juice
- 2 cups all-purpose flour
- 1+1/2 tsp baking powder
- 1 teaspoon baking soda
For the glaze
- 1 cup icing sugar
- 1 tbsp milk
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 180°C. Grease an 8×4 loaf pan with butter and set aside.
- In a bowl, add sugar and lemon zest and mix it together. 3. Add butter to it and beat until pale and fluffy.
- Now mix condensed milk, warm milk and lemon juice and whisk again.
- Sift in the all-purpose flour, baking powder and baking soda into the bowl, using a spatula to bring the batter together.
- Transfer the batter into the greased loaf pan and bake for 45-50 minutes or until a skewer inserted in the centre of the cake comes out clean.
- For the glaze, in another bowl whisk icing sugar, milk and lemon juice together and keep it aside.
- Let the cake cool completely and then pour the glaze over it and enjoy.
