Eggless Lemon Cake

Tart and sweet, this eggless lemon cake is the perfect blend of both! Really soft and moist, this recipe is a keeper.

Course Desserts

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 235kcal

Author Richa

Preheat the oven to 180C. Grease and line an 8 inch round cake pan or grease a bundt cake tin.
Add curd, oil, sugar, lemon zest, lemon juice and vanilla essence to a mixing bowl. Using a hand blender or a whisk, beat to combine all the ingredients. Continue whisking until the sugar has almost dissolved.
In a separate bowl, sieve together, flour, baking powder, baking soda and salt. Add this to the curd mix and whisk to combine. Whisk well and ensure there are no lumps.
Once the batter is ready, pour into the prepared cake pan. Gently tap against the counter to remove any air bubbles. Bake at 180C for 30 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let it cool for 10 minutes.
To make the glaze, whisk together all the ingredients under glaze until smooth and shiny. Pour over the cake while its still slightly warm.

Remember to prep and measure your ingredients before you begin. It's also important to grease and line the baking tin and preheat the oven.
This is a quick recipe, the batter comes together in just 10 minutes so be sure to keep the prep ready to go.
You can also add orange zest instead for an extra kick of citrus!
The baking time will depend on your oven. Bake at 180C for 30 minutes or until a toothpick inserted comes out clean. You can judge by touching the top of the cake, if it is too soft, then it needs at least 10 more minutes. The surface should be firm to touch.
Make the glaze while the cake is baking. Once the cake is done baking, allow it to cool for 10 minutes. Transfer onto wire rack and remove the parchment. Allow it to cool for another 10 minutes.
While the cake is still warm, add the glaze and allow it to soak through.