Super moist and tender lemon cake with the tangiest glaze ever, this eggless lemon drizzle cake is an all time favourite!
FOR THE UPDATED VERSION OF THIS RECIPE GO HERE.
Remember I made a Lemon Loaf Cake to die for a little while back? That cake was gorgeous, probably the best one I’ve made but most of family members couldn’t enjoy it because it had egg in it! My vegetarian family members request me to make egg less cakes every now and then but I’ve always been shit scared of making one ever since I started making cakes with egg. I love the texture and moisture of egg cakes so much that I was dreading the thought of presenting a rather dry cake to people!
I had to come up with a solution, so I used my baking bible, GOOGLE and looked up for egg substitutes. Surprisingly there are many substitutes to egg that I didn’t know of, like vinegar, fruit purees, vegetable oil and the best one being what I used – Butter Milk! It was way easy to get my hands on (or shall I say make one instantly) and delivers perfect results every single time. I’ve read a lot of blogs who swear by their butter milk and never skip it. If you’re ever looking to substitute eggs or are just looking for that extra moist cake, I suggest you use butter milk. I was so glad because my cake was moist~ SUPER DUPER TROOPER MOIST! I was amazed by the result because all my egg less cakes turn out to be horribly dry, I literally have to pick out the soft areas but not in this one, it was soft all the way through. 🙂 I didn’t miss eggs at all..
- For the cake
- • 1 cup Flour (128 gms approx.)
- • 120 ml Buttermilk* (read below)
- • 70 gms Butter
- • 70-80 gms Granulated Sugar
- • 1 tsp Vanilla Essence
- • 1 Lemon (zest and 1 tsbp juice)
- • 1 tsp Baking Powder
- • ½ tsp Baking Soda
- • 50 ml milk
- • For the Lemon Glaze
For the lemon glaze- • 4 tbsp Icing Sugar
- • 1-2 tsp Lemon Juice
*For instant buttermilk, heat 125ml of milk. Once the milk starts boiling add in a tablespoon of lemon juice to it. Take it off the heat as soon as you notice milk curdling (solids and liquids separating). Sieve out the solid bits (use as cottage cheese), and use the liquid as buttermilk. Make sure that the buttermilk has cooled down before you add it to the cake.
- Preheat oven at 200 degrees Celsius.
- Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again until properly combined.
- Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour, baking soda and baking powder.
- Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of buttermilk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.
- When you no longer see dry flour stop mixing and 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 in cooling, make your glaze. In a bowl add 1 tsp lemon juice to icing sugar and mix, add another tsp if needed. You're looking for a slightly thick pasty consistency. It shouldn't be too runny.
- When the cake cools down, cover with glaze and a little lemon zest.
- Store the cake in the refrigerator for upto a week in a boxed container.
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Ohh yum! This sounds absolutely delicious!
This was heavenly! You love lemons, right? Try it.. You won’t be disappointed!
Made this yesterday ,everyone loved it today they are asking me to bake it again. Thankyou this is definitely become a family favourite.
so happy you loved it! Thanks for getting back 🙂
you’re becoming my go-to person for eggless recipes!
That’s so nice to hear! Thank you Gayatri!
Mmm eggless but it looks very moist!
It was surprisingly moist! Buttermilk did the trick for me! Thanks for visiting!
Your vegan relatives aren’t dairy-free? That makes sense, of course, since eating eggs is sort of eating babies whereas dairy products aren’t alive in any way shape or form! Here in the States vegans won’t eat any dairy — no milk, no butter, etc. Which also explains why vegan stuff in Indian restaurants also includes ghee, which I can’t have (lactose-intolerant, not vegan). AHA! This recipe was eye opening for me, as well as looking delicious. 🙂
Hi and thank you for stopping by and taking the time to comment! 🙂
No my relatives aren’t dairy free. Vegans or vegetarians in india are people who don’t eat meat or eggs.. Dairy isn’t considered bad.. It’s actually considered really good,, probably because no animal gets hurt in that process! I think this confusion between vegan and vegetarian is primarily why you find ghee in Indian restaurants.. Sorry to hear about your lactose intolerance.. It must be so hard refraining from dairy!
Anyhow, thank you so much for pointing this out.. I’ll make sure to change the term here to not confuse any more readers! 🙂 thanks for the feedback!
I’m just excited to discover why I got so confused in Indian restaurants. Indian food is my absolute favorite food on earth. And I think that a dairy-inclusive definition of vegan is much more logical! It IS hard not to eat dairy — especially when in France!!!!
I know right? I can’t begin to understand how my life would be without dairy!
It’s tough. I sometimes joke that I should have my own parking place! 🙂 I still eat it sometimes and pay the price. For instance, I was at the Fancy Food Show this week in San Francisco and couldn’t resist all the samples of delicious cheeses and chocolates from around the world.
I can understand! I’m actually feeling bad for you! Chocolates even?
Chocolates can’t be mixed with milk, so expensive dark chocolate is OK. Sadly, I’m a huge fan of Cadbury’s Dairy Milk and Whole Nut — both of which I’m not supposed to eat. But I do anyway for a special treat.
Occasionally eating must feel great doesn’t it!?
It feels anything but great after I eat it. 🙂 But worth it.
I can understand!
And I’m glad you like the recipe! If you try it, then do let me know! I’d love to know what you felt about it! 🙂
I can’t digest dairy — so no buttermilk. 🙁 Very sad. I love buttermilk. It’s a wonderful thing to put in many recipes.
Hey! There are a a number of things you can try to substitute dairy.. I’ve heard fruit purées do the trick. Try substituting the buttermilk with banana or apple purée (completely mashed, and same measurement) and even vinegar. You should really check out this website called chefinyou.com, they have some amazing ideas for dairy and egg substitutes
Will do! I have used various substitutes but I’m always looking for new tips. I can eat egg — at least I DO. The tests show I’m a tiny bit intolerant to egg too but I refuse to bake without it! Thanks for the tip.
Oh! That’s a relief! Atleast there’s one thing you can use! After years of baking without eggs I’ve realized they’re irreplaceable.. Except buttermilk.. Which does the trick
you said your family is vegan? but your recipes include milk and butter?
Hi ! Thank you for visiting my blog!
It’s actually my fault for not understanding the difference between a vegan and a vegetarian. A fellow blogger asked this question too.. So in India, where I’m from, vegetarians don’t eat meat and eggs. Butter, milk, cream and other dairy products are not considered non-vegetarian. That is what I was actually referring to.
I have corrected it now, thank you for bringing it to my attention!
Radhika. 🙂
I’m so excited to try this recipe!! My daughter has a SEVERE egg allergy- which means I try to be careful with what I cook in the house. My husband and I love lemon (our wedding cake was a lemon/chocolate layered cake) and this will definitely be one we try. Thanks!
I’m so sorry about your daughter’s allergy and so glad you liked the recipe! You should definitely check my egg substitute page, here’s the link:
http://sugarnspicebyradhika.wordpress.com/tips-tricks/egg-substitutes-in-baking/
I hope you find it helpful! I avoid eggs because my family is mainly vegetarian so I have to come up with substitutes! All the best and let me know how you get on!! 🙂
Hi there…Your recipe looks wonderful. I shall try this out in the weekend. My husband is a vegetarian, so i bake cakes/pies etc that are eggless. Thanks for the recipe.
Hi Shareen!
Please do try it and let me know how it turned out! 🙂
Hi Radhika…thanks so much for your recipe. It turned out very nice. My husband totally loved it, n my daughter although not a big fan of lemon cake, simply enjoyed few pieces (minus the frosting). I used ready made frosting. The cake was very moist and extremely tasty. It didnt take much time to prepare, and one more recipe to go in my desert list. Hope to follow you for more mindblowing recipes.
Hi Shareen! I’m so glad your family loved my recipe.. Thank you so much for visiting and for leaving your lovely feedback! You can follow me by subscribing to my blog, that ways you’ll get my recipe directly into your inbox as soon as I post it! I hope you try more recipes from my blog! Thanks again. 🙂
So i am an amateur baker, i do not own a good oven. Please answer this for me!
1. How can microwave come to my rescue? Any prerequisite while baking in a microwave?
2. At times i have noticed, my cake rises so well, all baked well from the side but when i cut it, it’s all unbaked batter gushing out from between :/ how is that possible?
Thanks in advance! 😀
Hi Natasha! Thanks so much for visiting! Here are the answers:
1. Microwave is great for heating but for baking i wouldn’t suggest it. If you’re still keen you can try my 1 minute microwave cake recipe. I make it when I get a craving but have no time on hands. Recipe here: http://sugarnspicebyradhika.com/2014/03/14/1-minute-microwave-chocolate-chip-cake/
2. Is that cake baked in an over or microwave? If its oven, one reason could be over mixing your batter. When you over mix your batter, you incorporate a lot of air which makes the cake rise rapidly.
Hope that helps! 🙂 Keep visiting!
Thank you so much Radhika! I will keep that in mind next time i mix the batter! 🙂
Thanks Radhika for explaining in detail of all the substitutes we can use for eggs….. lot of help
Hi Radhika! Tried making this recipe as loaves but as soon as I took the loaf out of the oven it sank quite a bit! 🙁
Can you please help me out with this?