This super moist lemon cake with generous drizzling of tangy lemon glaze is the perfect summer cake! Try it out before summer ends.
If you’re looking for a star recipe on my blog, this is it. This Lemon Drizzle Cake is my most popular recipe on the blog and drives the most traffic. So its basically the HERO of my recipes. When I just started writing this blog, I made this cake and it was a hit, so I shared it here but over time I’ve improved as a baker and as a photographer. Looking at the old photographs make me cringe a bit and I feared it would drive people away from my blog. Since this recipe drives the most traffic to my blog I thought why not make it again and make it the best looking and best tasting cake so that anyone who ever comes to blog to see it, stays!
So here it is..Improved Recipe and Improved Pictures of my ever so famous Eggless Lemon Drizzle Cake.
Its mind boggling to see how much I have grown as a photographer. I’m not a pro yet, nor will I ever be, but to see this improvement is quite encouraging. If you want to see my old post, visit here. You’ll see a page full of lowly lit, badly styled, iPhone photographs. Its quite fun actually to compare these two! One side is just everything that could go wrong with a picture and the other side looks so much more pleasant, I’m amused !:D
Fun isn’t it? Not only the pictures but I’ve slightly tweaked the recipe too..just a little more flour has been added to make it hold better shape. Its still moist, no doubt about that but with a better structure. Its still eggless and I’ve used my master ingredient Buttermilk which makes my cakes extra moist. Let’s not forget the glaze amidst all this. Its still my favorite component on the cake and I’ve made that thicker too ! Now it has the perfect balance of tanginess and sweetness.
Same cake with only minor differences that made a whole lot of difference!
RECIPE: Eggless Lemon Drizzle Cake
INGREDIENTS
This recipe yields one 5? round cake
Serves: 4-5
Prep Time: 10-15 minutes
Baking Time: 25 minutes
For the Cake
- 1 + 1/4 cup Flour (160 grams approx.)
- Buttermilk, 1/2 cup or 120 ml (learn how to make instant buttermilk below)
- Butter,4 1/2 tablespoons or 70 gms
- Granulated Sugar, 3 tablespoons, 70 gms
- Vanilla Essence, 1 teaspoon
- Lemon, 1 (zest and 1 tablespoon juice)
- Baking Powder, 1 teaspoon
- Milk, 1/4 cup or 60 ml
For the Lemon Glaze
- 6 tbsp Icing Sugar
- 1 tablespoon Lemon Juice
* For 1/2 cup Instant Buttermilk*
Heat 1/2 cup or 120ml milk in a pan.. Once it starts to boil, add in 1 tablespoon of lemon juice to it. The milk will curdle. Sieve out the curdled part and use the remaining liquid as buttermilk.
METHOD
For the cake:
Preheat oven at 200 degrees Celsius for 10 minutes.
Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again.
Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour and baking powder.
Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.
You should have a smooth batter by now, 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 is cooling, make your glaze. In a bowl add the lemon juice to icing sugar and mix. You’re looking for a slightly thick pasty consistency. It shouldn’t be too runny. If its runny add more icing sugar, if its thick add more lemon juice.
When the cake cools down, cover it with glaze and a few lemon slices on top (only for looks).
Write to me for any queries!
You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.
Take pictures of the food you create using a Sugar & Spice by Radhika recipe and Hashtag them on Instagram and Facebook. Use #sugarnspicebyradhika. I love to connect with my readers.
Looking for more lemon recipes, here they are!
Lemon Crepes with Tangy Lemon Glaze
Lemon Cupcakes with Lemon Icing (Eggless)
I love the lemony flavour, Radhika. I look forward to trying this!
Thank you Aruna ! Please let me know if you end up trying it! 🙂
I love all things lemon – these are wonderful!
I do love this lemony cake, but wanted to say how much I enjoy your photos, too, new and old. I thought your photos from the previous post did a great job to show how moist this cake is. 🙂
Thank you for your lovely comment and feedback !! I agree, I probably should’ve done a similar shot in this one too ! Next time for sure 🙂
Radhika they look Amazing:) lovely pictures
Thank you so much for the lovely compliments?
!*
Love it :0
love your blog!!??
Thank you soo much Tanya! Keep coming back 🙂
Radhika.. the lemon drizzle cake looks delicious… love the lemony flavour… 🙂
Thank you Arpita ! I’m a fan of lemon anything too! It’s just so refreshing isn’t it?
This looks amazing! I love your photography transformation! Any tips for an amateur food photographer like me?
The best tip – keep practicing ! It’s only thing that’ll improve your photography.. 🙂 hope that helps!
Looks beautiful.
Thank you soo much ! 🙂
My favourite…I’m going to share this on my facebook page…is that ok?
Oh yes! Perfectly alright! 🙂
Also come join us on the new Facebook food group…@ https://m.facebook.com/groups/1433687623575418?ref=m_notif¬if_t=group_activity
Oh sure! Can’t open it on my phone.. Going to join from my laptop tomo! Thanks for letting me know 🙂
That’s cool…see you there x
I just tried making your lemon drizzle cake. It’s so easy to make and nevertheless absolutely delicious! Not over sweet and just a hint of lemon. Loved it!
Thank you so much Tanya for your feedback! I’m so glad you loved it 🙂 Keep baking and keep visiting !
Tried your recipe. Turned out very yummy. Made it for Christmas. Thanks.
Yaaayyiiieee! This makes me really happy! Thank you for trying, I hope youll be trying a lot more recipes from my blog!
Hi, your recipe looks great! I want to make a sandwich cake of this for a birthday (my son’s allergic to egg), would it work? And can this recipe be scaled up to make 8 inch cakes? Also, what sort of milk do you need for instant buttermilk – full fat or half fat? Sorry for so many questions – you seem really knowledgeable so I thought I’d ask as I’m quite new to egg-free baking … 🙂
Hi Sereneata! Thanks for visiting! By a sandwich cake, do you mean a twi tier cake? If yes, then double the recipe and divide the batter into two 5″ pans. This recipe is not for an 8″ cake but you can increase everything by 1/3rd. The milk used is full fat. 🙂 Hope that helps! Let me know how it turns out! xx
Hi, your recipe looks amazing! I have a few questions to ask you. Can I scale this up to make an 8in cake, and make two of them to sandwich with buttercream (are they strong enough)? How would you scale it up? And what sort of milk do you need to make instant buttermilk – full fat or half fat? (Great tip, by the way!) Sorry for asking so many questions – my son is allergic to egg, I want to make this as my birthday cake, you seem knowledgeable and I’m still quite new to egg-free baking … 🙂 Thanks!
Did you ever try layering this? I’m thinking of trying it for a birthday cake too.
I’ve never done it but I don’ see why that wouldn’t work! Go ahead and let me know how it works for you! You can use my strawberry frosting as the centre (recipe: http://sugarnspicebyradhika.in/2015/01/12/lemon-cupcakes-with-strawberry-frosting/
Hi Radhika. I made this cake and loved it a lot! It’s so moist and delicious! However my lemon glaze didn’t really turn out well. Have you used cream in your photos? because my glaze was more transparent than white.
Hi Purvi! So glad you liked the cake. No I haven’t used any cream. The trick is to keep adding icing sugar until you reach the desired consistency. I added a lot to reach this white paste-y color. Try it with more icing sugar and keep adding it until you’re happy. Don’t worry about it being too sweet. It won’t be. And if it is, add in a little lemon juice. 🙂
Can I substitute olive oil for the butter? Thanks!
Hi Maddie! I’ve never made this oil so I can’t really be sure. Sorry!
Hi
What is the right way to store this cake if we have put icing on it?
Thanks
Shruti
Hi Shruti! Here’s a post I wrote about storing cakes the right way. Have a look! I hope you find it helpful 🙂
http://sugarnspicebyradhika.in/2015/07/08/the-best-way-to-store-cakes/
Hi Radhika! I came across your blog accidently. But your fantabulous recipes kept me glued to it. I tried this lemon drizzle cake and it was such a huge succees. I think you have really worked on tweaking the recipe to get the best result possible. My family just loved it too. And I mixed vinegar in milk for the buttermilk instead of using the whey water like you mentioned in the recipe. And a lil bit more of sugar…. Just turned out to be perfect. Thank you and keep up the admirable work.
Hi Parvathy! I’m so glad you liked this cake, it’s actually one of favourites too! Thanks for letting me know! Radhika x
Hi Radhika,
I wanted to know if you’ve tried making it in a loaf tin instead of a round cake mould.
If yes what are the changes required? Temp and time of baking!
Thanks 🙂
Hi Priyam! The time depends on the size of the tin and the temp remains the same. If you let me know the size I can let you know the time 🙂
Hi Radhika
Love your recipes.. just one question. Does this cake work as well with multigrain flour ?
Hi Amitoj, I’ve never really tried it with multigrain flour but I doubt it’ll hold on as well as all purpose flour. Also, it may mask the flavour of lemons. I’d rather you try it with a small ratio of multigrain in the beginning and work your way up.