Eggless Lemon Drizzle Cake

Super moist and tender lemon cake with the tangiest glaze ever, this eggless lemon drizzle cake is surely a winner!

FOR THE UPDATED VERSION OF THIS RECIPE GO HERE.

Remember I made a Lemon Loaf Cake to die for a little while back? That cake was gorgeous, probably the best one I’ve made but most of family members couldn’t enjoy it because it had egg in it! My vegetarian family members request me to make egg less cakes every now and then but I’ve always been shit scared of making one ever since I started making cakes with egg. I love the texture and moisture of egg cakes so much that I was dreading the thought of presenting a rather dry cake to people!

I had to come up with a solution, so I used my baking bible, GOOGLE and looked up for egg substitutes. Surprisingly there are many substitutes to egg that I didn’t know of, like vinegar, fruit purees, vegetable oil and the best one being what I used – Butter Milk! It was way easy to get my hands on (or shall I say make one instantly) and delivers perfect results every single time. I’ve read a lot of blogs who swear by their butter milk and never skip it. If you’re ever looking to substitute eggs or are just looking for that extra moist cake, I suggest you use butter milk. I was so glad because my cake was moist~ SUPER DUPER TROOPER MOIST! I was amazed by the result because all my egg less cakes turn out to be horribly dry, I literally have to pick out the soft areas but not in this one, it was soft all the way through. ๐Ÿ™‚ I didn’t miss eggs at all..

lemon drizzle cake

Ingredients:

This recipe yields one 6″ round cake.

Serves: 4-5

Prep Time: 10-15 minutes

Baking Time: 25 minutes

For the Cake

  • 1 cup Flour (128 gms approx.)
  • 120 ml Buttermilk (learn how to make instant buttermilk below)
  • 70 gms Butter
  • 70-80 gms Granulated Sugar
  • 1 tsp Vanilla Essence
  • 1 Lemon (zest and 1 tsbp juice)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 50 ml milk

For the Lemon Glaze

  • 4 tbsp Icing Sugar
  • 1-2 tsp Lemon Juice

For Instant Buttermilk:

  • 1 cup Hot Milk
  • 1 tbsp Lemon Juice

lemon drizzle cake

Process:

For the cake:

Preheat oven at 200 degrees Celsius.

  1. Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again.
  2. Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour, baking soda and baking powder.
  3. Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.
  4. You should have a smooth batter by now, toss this batter into a greased baking tin with butter paper on bottom. Bake at 180 degree Celsius for about 25 minutes or until a skewer inserted in the centre of the cake comes out clean.

For the Glaze:

  1. While the cake in cooling, make your glaze. In a bowl add 1 tsp lemon juice to icing sugar and mix, add another tsp if needed. You’re looking for a slightly thick pasty consistency. It shouldn’t be too runny.
  2. When the cake cools down, cover with glaze and a little lemon zest.

Instant Buttermilk

Take 1 tbsp lemon juice and pour it in a cup. Add in the hot milk until you fill the cup. Leave this for about 5 minutes, you’ll notice the milk curdling. If it doesn’t curdle, you can heat this mix until it does. Now sieve the mix to get smooth instant buttermilk! Use this wherever a recipe calls for buttermilk.

lemon drizzle cake

lemon drizzle cake

 

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38 thoughts on “Eggless Lemon Drizzle Cake

  1. Pingback: Eggless Lemon Drizzle Cake | Sugar ‘n’ Spice by Radhika | Vegan,Vegan

  2. Pingback: Nigella’s Chocolate Loaf Cake | Sugar 'n' Spice by Radhika

  3. Your vegan relatives aren’t dairy-free? That makes sense, of course, since eating eggs is sort of eating babies whereas dairy products aren’t alive in any way shape or form! Here in the States vegans won’t eat any dairy — no milk, no butter, etc. Which also explains why vegan stuff in Indian restaurants also includes ghee, which I can’t have (lactose-intolerant, not vegan). AHA! This recipe was eye opening for me, as well as looking delicious. ๐Ÿ™‚

    • Hi ! Thank you for visiting my blog!
      It’s actually my fault for not understanding the difference between a vegan and a vegetarian. A fellow blogger asked this question too.. So in India, where I’m from, vegetarians don’t eat meat and eggs. Butter, milk, cream and other dairy products are not considered non-vegetarian. That is what I was actually referring to.
      I have corrected it now, thank you for bringing it to my attention!
      Radhika. ๐Ÿ™‚

  4. Pingback: Eggless Lemon Cupcakes with Lemon Icing | Sugar n Spice by Radhika

  5. I’m so excited to try this recipe!! My daughter has a SEVERE egg allergy- which means I try to be careful with what I cook in the house. My husband and I love lemon (our wedding cake was a lemon/chocolate layered cake) and this will definitely be one we try. Thanks!

  6. Pingback: Apple Ginger Lemonade |

  7. Hi there…Your recipe looks wonderful. I shall try this out in the weekend. My husband is a vegetarian, so i bake cakes/pies etc that are eggless. Thanks for the recipe.

      • Hi Radhika…thanks so much for your recipe. It turned out very nice. My husband totally loved it, n my daughter although not a big fan of lemon cake, simply enjoyed few pieces (minus the frosting). I used ready made frosting. The cake was very moist and extremely tasty. It didnt take much time to prepare, and one more recipe to go in my desert list. Hope to follow you for more mindblowing recipes.

      • Hi Shareen! I’m so glad your family loved my recipe.. Thank you so much for visiting and for leaving your lovely feedback! You can follow me by subscribing to my blog, that ways you’ll get my recipe directly into your inbox as soon as I post it! I hope you try more recipes from my blog! Thanks again. ๐Ÿ™‚

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  10. So i am an amateur baker, i do not own a good oven. Please answer this for me!
    1. How can microwave come to my rescue? Any prerequisite while baking in a microwave?
    2. At times i have noticed, my cake rises so well, all baked well from the side but when i cut it, it’s all unbaked batter gushing out from between :/ how is that possible?
    Thanks in advance! ๐Ÿ˜€

    • Hi Natasha! Thanks so much for visiting! Here are the answers:
      1. Microwave is great for heating but for baking i wouldn’t suggest it. If you’re still keen you can try my 1 minute microwave cake recipe. I make it when I get a craving but have no time on hands. Recipe here: http://sugarnspicebyradhika.com/2014/03/14/1-minute-microwave-chocolate-chip-cake/
      2. Is that cake baked in an over or microwave? If its oven, one reason could be over mixing your batter. When you over mix your batter, you incorporate a lot of air which makes the cake rise rapidly.
      Hope that helps! ๐Ÿ™‚ Keep visiting!

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