Eggless Lemon Drizzle Cake (The improved version)

This super moist lemon cake with generous drizzling of tangy lemon glaze is the perfect summer cake! Try it out before summer ends.

Eggless Lemon Drizzle Cake

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.

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

Food Photography

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.

Eggless Lemon Drizzle Cake

Same cake with only minor differences that made a whole lot of difference!

RECIPE: Eggless Lemon Drizzle Cake

INGREDIENTS

This recipe yields one 5″ round cake

Serves: 4-5

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.

METHOD

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).

Write to me for any queries!

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Looking for more lemon recipes, here they are!

Lemon Crepes with Tangy Lemon Glaze

Lemon Crepes with Tangy Lemon Glaze

Lemon Cupcakes with Lemon Icing  (Eggless)

Lemon Cupcakes with Lemon Icing

 

 

 

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34 thoughts on “Eggless Lemon Drizzle Cake (The improved version)

  1. I do love this lemony cake, but wanted to say how much I enjoy your photos, too, new and old. I thought your photos from the previous post did a great job to show how moist this cake is. 🙂

  2. Pingback: Eggless Lemon Drizzle Cake |

  3. I just tried making your lemon drizzle cake. It’s so easy to make and nevertheless absolutely delicious! Not over sweet and just a hint of lemon. Loved it!

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  6. Hi, your recipe looks great! I want to make a sandwich cake of this for a birthday (my son’s allergic to egg), would it work? And can this recipe be scaled up to make 8 inch cakes? Also, what sort of milk do you need for instant buttermilk – full fat or half fat? Sorry for so many questions – you seem really knowledgeable so I thought I’d ask as I’m quite new to egg-free baking … 🙂

    • Hi Sereneata! Thanks for visiting! By a sandwich cake, do you mean a twi tier cake? If yes, then double the recipe and divide the batter into two 5″ pans. This recipe is not for an 8″ cake but you can increase everything by 1/3rd. The milk used is full fat. 🙂 Hope that helps! Let me know how it turns out! xx

  7. Hi, your recipe looks amazing! I have a few questions to ask you. Can I scale this up to make an 8in cake, and make two of them to sandwich with buttercream (are they strong enough)? How would you scale it up? And what sort of milk do you need to make instant buttermilk – full fat or half fat? (Great tip, by the way!) Sorry for asking so many questions – my son is allergic to egg, I want to make this as my birthday cake, you seem knowledgeable and I’m still quite new to egg-free baking … 🙂 Thanks!

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  9. Hey Radhika,

    Just a couple of questions:
    1. Can I use Oil instead of butter? If yes, quantity?
    2. Can the cake be made with whole wheat flour instead of All purpose? Same quantity?

    Will it change the way the cake turns out?

    Look forward to your reply.

    • Hi!
      1. This recipe is designed with butter in mind, and I never make cakes with oil so I really cannot comment. There are a lot of websites on the internet that you can check for the exact quantity. However, let me warn you that using oil will take away a lot of flavour and the cake will not taste the same.
      2. Again, you can check websites that talk about substituting ingredients but I cannot really give you a successful amount. I use only all purpose white flour in my baking.
      I wouldn’t recommend changing the recipe so drastically as it will change the result completely. Why don’t you look for recipes that are designed with oil and wholewheat flour instead? That way you can be sure of the end result.

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