Eggless Lemon Drizzle Cake Recipe | How to Bake Eggless Lemon Drizzle Cake | Eggfree Bakes

Eggless Lemon Drizzle Cake #Recipe

My search for Eggless Lemon Drizzle Cake recipe ended when I found this one. Soft, fluffy, lemony, tangy... All these adjective would very well define this yummy lemon drizzle cake. 

I tried it from my recently purchased cookbook. A lemon cake has been on my to try list for a long time and in fact, I have tried a couple of recipes. But, the results were not all that satisfactory. So, when I saw this recipe in Sanjeev Kapoor's Vegetarian Library Collection, I grabbed the opportunity to bake it. I baked half of the original recipe and also modified the recipe a bit. Overall, I am very happy with the results.

Some other cake recipes that you can check out

Eggless Vanilla Sponge Cake using Curd/Yoghurt
Eggless Sponge Cake using Condensed Milk and Coke
Eggless Red Velvet Cake
Eggless Molten Cake Chocolate Cake

The cake was light and moist. It remained so even after a day. It was over by the second day. It is sort of addictive, you just can't stop after having only a slice. I also loved the fact that the cake was light yellow in colour naturally. I didn't use any colour - I think the lemon zest did the work here.

 Let's check out the recipe for eggless lemon drizzle cake now.

Eggless Lemon Drizzle Cake

Recipe Source: Adapted from Sanjeev Kapoor's Vegetarian Kitchen Library Collection

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Eggless Lemon Drizzle Cake Recipe

Ingredients:

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup butter + extra for greasing
1/2 cup powdered sugar
2 tbsp lemon juice
1 tsp grated rind of lemon
1/2 cup yoghurt
3-4 tbsp water, use as required

For the drizzle:

2 tbsp powdered sugar
2 tbsp lemon juice

Heat these to form a tangy lemony syrup

Process:

1. Grease a 6-inch cake tin with butter and dust it with flour. Shake off the extra flour. Keep aside. Preheat oven to 180 C.

2. Sieve the flour, baking soda, baking powder together in a large bowl. In a separate bowl cream the butter and sugar until light and fluffy. Add the yoghurt, lemon rind and juice and stir.

3. Add the flour mixture to the liquid mixture little by little and keep stirring all the while. Add the water as required to form a condensed milk like consistency batter.

4. Pour the batter into the prepared tin and bake at 180 C for 25 minutes.

5. The cake is ready when a skewer inserted inside comes out clean.

6. After leaving it to cool for 15 minutes, take it out of the tin. Drizzle the prepared lemon syrup over the cake while it is still warm. Slice and enjoy!

PIN IT FOR LATER

Notes:

1. Please do not overdo the drizzle, else the cake will turn soggy. 

2. The cake tastes great even without the drizzle. You can also do a little sprinkling of icing sugar instead.

Thank you for stopping by! Cheers!