Eggless Lemon Cake
I am calling all my vegetarian friends; to try this eggless, moist and super simple cake. The lemon zest in the cake perks it up and leaves you tingling for more. It may sound strange but I have come across more vegetarian Indians here in Denmark than I ever knew in Pune circle itself. Hence it goes without saying that my parties and dinners have eggless recipes and desserts to serve their palates. I must have baked this recipe multiple times and it has never failed me. My guests and friends love it and are surprised each time that an eggless cake can be so soft and moist. Delicious of course!! 🙂 I will take up more techniques of baking eggless cakes going forward…. Here is one of them..
1 1/2 cups all-purpose flour
2 tsp baking powder
1 cup plain whole-milk yogurt
1 cup sugar
1/4 cup vegetable oil
juice of 1 lemon
grated lemon zest 1/2 teaspoon
pure vanilla extract or lemon essence 1/2 teaspoon
pinch of salt
powdered sugar for dusting
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a measuring bowl, combine yogurt, lemon juice, oil, essence and the grated lemon zest. Set aside.
- In another large bowl; sift flour, salt, sugar and baking powder.
- Make a well in the center and pour in the yogurt mixture gradually. Stir until thoroughly combined.
- Pour the batter into the prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Dust with powdered sugar if desired.
- When recipes call for using lemon zest the rule is to take off just the thin yellow zest, leaving behind the more bitter white pith underneath.
- I find that using a microplane is the best way to zest the lemon – it’s handy, inexpensive and also easy to see how much you are taking off the skin.
- Use a flavourless oil like sunflower or canola. I used sunflower oil here.
- If you are using limes instead, squeeze enough juice to yield 4 tablespoons.
Do try this and do not forget to like, comment and share if you like what you see here. 🙂
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Love & Hugs,
16 thoughts on “Eggless Lemon Cake”
Hi the cake looks absolutely delicious!! Just one ques if using lemon only .. That too also has to be 4tbsps ? Or just the juice of one medium sized lemon ?
Thanks in advance
Thanks Neha. Yes use 4tbsp even using lemons 🙂 Tip: microwave the lemon or lime for 10 – 20 secs until it is a little soft. That way you get more juice out of it.
Hi…we can bake at 180 degree also or 170 degree……..
Hi, yes you can 🙂 just adjust the time and do the toothpick test to test doneness.
Your posts are amazing, I really like your blog! I just followed you, it would be great if we can support each other 🙂 I am so glad I got to discover you <3
That’s really sweet of you Arielle 🙂 Definitely looking forward to being in touch 🙂
An eggless cake sounds interesting. 🙂
Thanks dear 🙂
amazing cake ofcourse.
Can you plz explain whole milk yoghurt ??
It’s means that fat content should be high in the yogurt – we usually get 2% fat yogurt or 10% yogurt. If you are in India – amul yogurt or similar brand is fine
Is it a tea cake or we can frost as well ??
You can serve as tea cake and frost it too. I have tried both and works well