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 andย leaves you tingling for more. It may sound strange butย I have come across more vegetarian Indians here in Denmark than I ever knew in Pune circle itself.ย 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 timesย and it has never failed me. ย My guests and friends love it and are surprised each time that an eggless cake can be so soft and moist. Delicious of course!! ๐ I will take up more techniquesย of baking eggless cakes going forwardโฆ. Here is one of them..
INGREDIENTS
1 1/2 cups all-purpose flour
2 tsp baking powder
1 cup plain whole-milk yogurt
1ย 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
powderedย sugar for dusting
METHOD
- 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.
TIPS
- 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 โ itโs 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. ๐
Also visit and subscribe to my Facebook Page: My Culinary Sagaย to get regular yummy updates.
Find me on Pinterest: My Culinary Saga
Love & Hugs,
Trupti

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 ๐ 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 ๐ 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 ๐ I am so glad I got to discover you <3
That’s really sweet of you Arielle ๐ Definitely looking forward to being in touch ๐
An eggless cake sounds interesting. ๐
Thanks dear ๐
๐
amazing cake ofcourse.
๐
Can you plz explain whole milk yoghurt ??
Itโs 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