Eggless Lemon Drizzle Cake
My quick & easy lemon drizzle cake is made without eggs, but that has not compromised the texture or moistness of the cake. In fact, you honestly wouldn’t know there are no eggs in it. It’s my most requested cake to make from family & friends who are avid lemon drizzle cake fans!
Because I like my lemon drizzle to taste really lemony, not only have I used lemon juice & zest in the batter, but I have drenched the cake in lemon syrup & added a light lemon icing on top. The lemon syrup not only adds flavour, it helps keep the cake moist too. The addition of yogurt will also keep the cake moist.
The key to making this cake light & fluffy, is not to overmix & to also put it straight in the oven. This is because the baking powder & bicarbonate of soda have already started working, so you must not delay.
I decorated the cake with fresh lemon slices but you can use candied lemon or grated zest if you wish.
The end result is a delicious, moist cake crumb that is zesty & also light in texture too.
Can I make cupcakes versions with this mixture?
Yes, you absolutely can! The mixture is enough for 6 muffin size cakes or 12 cupcakes. Just remember they will require less baking so check one with a skewer after 20-25 minutes, & if not ready cook for a bit longer.
Mangia, mangia! 👩🏻🍳
Eggless Lemon Drizzle Cake recipe:
250g plain flour (sifted)
1 ½ tsps baking powder
½ tsp bicarbonate of soda
60ml milk
2 tbsps lemon juice
2 tbsps lemon zest
70 ml greek or natural yogurt
80ml oil (vegetable)
50g butter (melted)
150g granulated sugar
Lemon syrup
40ml lemon juice + 40g sugar
Light lemon icing
Couple of tbsps of sieved icing sugar + enough lemon juice to make it pourable
Serves 9-10
1. Preheat the oven to 160°C fan or equivalent. Grease a 20cm by 20cm square tin & line with baking parchment/greaseproof paper.
2. In a small bowl add the lemon juice to the milk & leave for 5 minutes (this makes your buttermilk)
3. In a bowl add the sugar, lemon zest, melted butter, oil, yogurt & whisk together until combined.
4. In a separate bowl mix together the sifted flour, baking powder & bicarb. Add the just whisked wet ingredients from the other bowl then the buttermilk & mix everything until just combined BUT do not over mix.
5. Pour the mixture in the prepared tin & level off. Bake in the oven for 30 minutes, but check with a skewer & if it comes out clean it’s cooked.
6. Make the lemon syrup in the meantime by heating the sugar & squeezed lemon juice until the sugar has dissolved.
7. Take out of the oven & whilst still hot, pierce the top of the cake with a skewer a few times, then pour over the syrup. Let the cake completely cool.
8. Once cooled you can drizzle a little lemon icing (see above) on top. This is optional but I do recommend you do it as it brings a more lemony zing to the cake.
9. Keep the cake in airtight container in the fridge for 2-3 days. When you want to serve it, let it come to room temperature first.
