Eggless Lemon Drizzle Cake
 
Prep time
Bake time
Total time
 
Make super moist eggless lemon drizzle cake with this simple recipe. The tangy glaze on top makes it perfect for summers.
Author:
Recipe type: Cakes, Cupcakes and Muffins
Makes: One 5" Cake
Ingredients
  • 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.
Method
  1. Preheat oven at 200 degrees Celsius.
  2. Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again until properly combined.
  3. Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour, baking soda and baking powder.
  4. 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.
  5. 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.
  6. 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.
  7. When the cake cools down, cover with glaze and a little lemon zest.
  8. Store the cake in the refrigerator for upto a week in a boxed container.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/eggless-lemon-drizzle-cake/