This super moist lemon cake with generous drizzling of tangy lemon glaze is the perfect summer cake! Try it out before summer ends.
If you’re looking for a star recipe on my blog, this is it. This Lemon Drizzle Cake is my most popular recipe on the blog and drives the most traffic. So its basically the HERO of my recipes. When I just started writing this blog, I made this cake and it was a hit, so I shared it here but over time I’ve improved as a baker and as a photographer. Looking at the old photographs make me cringe a bit and I feared it would drive people away from my blog. Since this recipe drives the most traffic to my blog I thought why not make it again and make it the best looking and best tasting cake so that anyone who ever comes to blog to see it, stays!
So here it is..Improved Recipe and Improved Pictures of my ever so famous Eggless Lemon Drizzle Cake.
Its mind boggling to see how much I have grown as a photographer. I’m not a pro yet, nor will I ever be, but to see this improvement is quite encouraging. If you want to see my old post, visit here. You’ll see a page full of lowly lit, badly styled, iPhone photographs. Its quite fun actually to compare these two! One side is just everything that could go wrong with a picture and the other side looks so much more pleasant, I’m amused !:D
Fun isn’t it? Not only the pictures but I’ve slightly tweaked the recipe too..just a little more flour has been added to make it hold better shape. Its still moist, no doubt about that but with a better structure. Its still eggless and I’ve used my master ingredient Buttermilk which makes my cakes extra moist. Let’s not forget the glaze amidst all this. Its still my favorite component on the cake and I’ve made that thicker too ! Now it has the perfect balance of tanginess and sweetness.
Same cake with only minor differences that made a whole lot of difference!
RECIPE: Eggless Lemon Drizzle Cake
This recipe yields one 5″ round cake
Prep Time: 10-15 minutes
Baking Time: 25 minutes
For the Cake
- 1 + 1/4 cup Flour (160 grams approx.)
- Buttermilk, 1/2 cup or 120 ml (learn how to make instant buttermilk below)
- Butter,4 1/2 tablespoons or 70 gms
- Granulated Sugar, 3 tablespoons, 70 gms
- Vanilla Essence, 1 teaspoon
- Lemon, 1 (zest and 1 tablespoon juice)
- Baking Powder, 1 teaspoon
- Milk, 1/4 cup or 60 ml
For the Lemon Glaze
- 6 tbsp Icing Sugar
- 1 tablespoon Lemon Juice
* For 1/2 cup Instant Buttermilk*
Heat 1/2 cup or 120ml milk in a pan.. Once it starts to boil, add in 1 tablespoon of lemon juice to it. The milk will curdle. Sieve out the curdled part and use the remaining liquid as buttermilk.
For the cake:
Preheat oven at 200 degrees Celsius for 10 minutes.
Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again.
Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour and baking powder.
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.
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:
While the cake is cooling, make your glaze. In a bowl add the lemon juice to icing sugar and mix. You’re looking for a slightly thick pasty consistency. It shouldn’t be too runny. If its runny add more icing sugar, if its thick add more lemon juice.
When the cake cools down, cover it with glaze and a few lemon slices on top (only for looks).
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Looking for more lemon recipes, here they are!
Lemon Cupcakes with Lemon Icing (Eggless)