Easy-peasy lemon squeezy Eggless Lemon cake

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Easy-peasy lemon squeezy Eggless Lemon cake

Easy-peasy lemon squeezy EGGLESS LEMON CAKE

Easy to prepare-lemony-luscious-zingy this cake can fit into all adjectives. Perfect to serve at tea time or for any small get together and can grab attention at any parties too. This cake can be prepared in no time with easily available ingredients

in our kitchen. With minimal ingredients but maximum flavours this recipe for eggless lemon cake surely gonna become one of your favourite ☺️

So let’s bake!

Preparation time: 10 mins
Baking time: 30 – 40 mins
Baking equipment used: 7″ round cake tin or small loaf tin

Ingredients :

185 gm or 1 1/4 cups plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup oil
100gm or 1/2 cup castor sugar
3/4 cup yoghurt
2 tablespoon lemon juice
1/2 teaspoon lemon zest
1 teaspoon vanilla extract

For drizzle :
4 tablespoon icing sugar
1/2 tsp lemon juice

Method :

  • Preheat the oven to 180 degrees C.
  • Grease and dust cake or loaf tin and keep aside.
  • Sieve the flour, baking powder, baking soda and salt together 2-3 times and keep aside.
  • In a dry and clean bowl, add oil and sugar and mix them together. Then add yoghurt, vanilla extract and lemon zest. (For lemon zest grate the yellow part of lemon skin. Remember not to use white part as it will turn the taste bitter.)
  • Mix everything together until you see a uniform mix, Now add sieved flour in 2-3 batches. Mix with cut and fold method i.e. writing a horizontal eight (8). DO NOT OVER MIX. Add lemon juice. Mix gently 2-3 times.
  • Drop the batter into the prepared tin. Tap the tin once on your kitchen counter to release any air bubble. Bake it in a preheated oven for 35 minutes or until a skewer or toothpick comes out clean.
  • let the cake cool down for 15 minutes in the tin, then take it out on a wire rack or on a plate. Let it cool down to room temperature.

Once the cake is cooled completely, add icing sugar and lemon juice in a cup and mix them together to form a runny syrup. Drizzle it over the cake and let the syrup sip into the pores of the cake. Slice the cake and enjoy the deliciousness ??

This cake can be enjoyed on its own but the drizzle add that extra zing which takes the whole thing to another level.

Tips & tricks :

  • You can use this recipe to make cupcakes too. It will yield 12 cupcakes. Reduce the baking time to 20-25 minutes in that case.
  • Use Greek yoghurt or any yoghurt made with full fat milk. Thin consistency of the yoghurt can change the texture of cake.
  • Use the yoghurt at room temperature.
  • This recipe is perfect for all those who are new to baking and have never baked any cake. So do not do anything extra other than stated. Simply put everything together, mix and bake. No expertise needed!
  • The cake tastes awesome when it’s fresh though you can store it at room temperature for 3 days. However the crust can go soft because of the drizzle.

So try it out and share your experience. I am not able to attach step wise pics so if you need any help at any point give me a shout. Either leave a comment or drop me an email or visit my page on FB!

Get set bake!
J xx

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Jayshree

A self-taught baker and an iPhone photographer who believes passion is the necessary ingredient in baking and every step must be savoured and enjoyed! I feel baking is therapeutic and easy. All you have to do is to gather your ingredients, measure them, mix them with a pinch of love and let the magic work!! Thank you for stopping by and going through my work. Let me know how you find them? All inputs and suggestions are highly appreciated. Thanks!

17 thoughts on “Easy-peasy lemon squeezy Eggless Lemon cake”

  1. Tried this today & simply fell in love with this one.It turned out so well ..excellent texture , right amount of sweetness & the simple frosting adding to the zing of the finished cake. The subte lemony flavour is really cool.
    Most important your recipe is sooo easy to follow .Thanks for a great recipe ?

  2. Hi Jayshree, wonderful recipe! Have bookmarked it since my mom loves lemon cake. One quick question – have you tried this cake with whole wheat flour? Also could I replace the oil with unsalted butter?

    1. Thanks for your appreciation Ina. I haven’t made this with wholewheat flour but melted butter yes you can use. Whole wheat cakes require a lil bit more liquid so if you are planning to use whole wheat flour check the consistency and add a tablespoon or two of milk if needed. Should come out nice xx

      1. I tried with melted butter and the cake came out wonderful. Jayashree one more question- ur ingredients has vanilla essence and lemon juice but in steps u haven’t mentioned when u will be adding to dough. I missed it while preparing the dough. I just used the lemon syrup instead and didn’t add any essence. Is that how you prepare too ?

        1. Ohh sorry Arpitha. Thanks for noticing that. Yes I missed to mention about vanilla extract. It has to be added with yoghurt and lemon zest. Lemon juice is added at the end as mentioned in the recipe. Thanks again for your feedback. I will update the recipe ☺️

  3. Tried out this super easy lemon cake.. Halved the recipe and it came out Perfectly! Very spongy and light and golden brown on the outside ! Tastes yummy with just the right amount of sugar. One small question though..since i did not have icing sugar at hand, i used powdered sugar.but for the mentioned quantity of sugar vs lemon juice, the drizzle turned out to be thick. I used water to dilute it. Is this because i used powdered sugar? Thanks for the recipe, please keep posting more such amazing eggless recipes 🙂

    1. Thank you for your feedback Bhargavi. I am glad you liked it. You are right about the thick glaze. Powdered sugar could be the reason as icing sugar is very fine. Will share more recipes for sure ??

  4. Hi. Tried this cake today. Its awesome. So so moist. With the drizzle,it goes from awesome to super awesome. I would not like to make it without the drizzle. Thank u for such a nice recipe.

Tell me what do you think about it!