Welcome to a recipe full of citrusy goodness with my Eggless Lemon Loaf Cake! This recipe is a testament to the fact that you don’t need eggs to create a moist, flavorful, and utterly scrumptious cake. The zesty brightness of lemon paired with a tender, melt-in-your-mouth crumb makes this loaf an irresistible treat for any occasion.
This eggless lemon loaf cake is a versatile addition to your baking repertoire, perfect for those looking to try something different. Whether you’re serving it at a family gathering, enjoying it with a cup of tea, or gifting it to a friend, this cake is sure to impress with its vibrant flavor and soft texture.
In this recipe, we’ll guide you through simple steps to achieve the perfect balance of tangy lemon and sweet cake. With a few common pantry ingredients and a bit of zest, you’ll be amazed at how easy it is to whip up this delightful dessert. Let’s get baking and bring a burst of sunshine to your kitchen!
Ingredients and Their Roles
- All-Purpose Flour: The foundation of the cake, all-purpose flour provides structure and ensures a tender crumb. It’s versatile and works well with the other ingredients to create a light and airy texture.
- Baking Powder: This leavening agent helps the cake rise, giving it a light and fluffy texture. It works by releasing carbon dioxide when it comes into contact with liquid and heat.
- Baking Soda: Another leavening agent, baking soda reacts with the acidic lemon juice and yogurt to create bubbles, which help the cake rise and become tender.
- Salt: Enhances the flavors of the cake and balances the sweetness. A small amount of salt can significantly improve the overall taste.
- Lemon Juice: Provides a bright, tangy flavor that defines this cake. The acidity in the lemon juice also reacts with the baking soda to help the cake rise.
- Milk: Adds moisture to the cake, ensuring it stays soft and tender. Milk also helps to blend the flavors together.
- Vanilla Extract: Adds a warm, sweet flavor that complements the lemon and enhances the overall taste of the cake.
- Refined Oil: Keeps the cake moist and tender. Oil is a great alternative to butter in eggless baking as it adds richness without making the cake heavy.
- Yogurt: Acts as a substitute for eggs, providing moisture and helping to bind the ingredients together. The acidity in yogurt also aids in the leavening process.
- Caster Sugar: Sweetens the cake and contributes to its tender crumb. Caster sugar dissolves more easily than granulated sugar, which helps in achieving a smooth batter.
- Lemon Zest: Contains essential oils that add a concentrated lemon flavor, making the cake even more fragrant and flavorful.
This combination of ingredients ensures that the eggless lemon loaf cake is not only flavorful but also has the perfect texture—moist, tender, and slightly crumbly, with a delightful lemony zing in every bite.
Tips to Make Eggless Lemon Loaf Cake
- Make sure to zest the lemon properly and not scrape the white part of the lemon because that’s what is the bitter part of the lemon and can make your cake slightly bitter.
- Use fresh lemon juice and zest and not bottled.
- Make sure you weigh all the ingredients correctly. Follow all the instructions given.
Why do we add baking soda to the yogurt in an Eggless Lemon Loaf Cake?
Yogurt and baking soda work together in an eggless cake to create a light and fluffy texture through a chemical reaction that produces carbon dioxide gas. Here’s how this process works:
The Science Behind Yogurt and Baking Soda Reaction
- Acidity of Yogurt: Yogurt is naturally acidic due to the presence of lactic acid. This acidity is crucial for activating baking soda.
- Baking Soda (Sodium Bicarbonate): Baking soda is a base that needs an acidic ingredient to activate it. When it reacts with an acid, it releases carbon dioxide gas.
- The Reaction: When yogurt (acid) is mixed with baking soda (base), a chemical reaction occurs. This reaction produces carbon dioxide gas, which forms bubbles in the batter.
- Leavening Effect: The carbon dioxide gas bubbles get trapped in the batter, causing it to expand and rise. As the cake bakes, these bubbles help to create a light, airy, and fluffy texture.
- Additional Moisture and Tenderness: Yogurt also adds moisture to the cake, contributing to a tender and soft crumb. It helps to bind the ingredients together, acting as a substitute for eggs.
The Eggless Lemon Loaf Cake recipe is crafted to provide a delightful baking experience that is inclusive, flavorful, and health-conscious. By following this recipe, you’ll enjoy a deliciously moist and tender cake with the perfect balance of tangy lemon and sweet, satisfying every palate. Make my eggless lemon loaf cake a staple in your baking repertoire and you won’t be disappointed.
Ingredients
GLAZE ICING
Instructions
- Preheat oven to 160 degrees C and butter and line a loaf pan.
- Take a bowl and mix the flour, baking powder, and salt
- Take a bowl mix the lemon juice and milk set aside.
- Now take the yogurt and add the baking soda mix well and set aside.
- Take a separate bowl and add zest in the caster sugar rub it for a while and then add the oil and mix well now add the yogurt mixture.
- Now take the dry ingredients and sift them in the oil and yogurt mixture, add the milk and lemon mixture to this. Whisk well. Add the two drops of yellow gel color and give it a good mix.
- Bake at 160 degrees C for 30 minutes until the skewers poked in the middle of the cake come out clean.
- Once the cake is cool make the glaze by simply adding the lemon juice to the icing sugar and giving it a good mix till the glaze is nice and smooth. Now pour it over the cooled cake and Enjoy!
If you tried this recipe and liked it please follow me on Instagram and Facebook. If you liked my Eggless Lemon Loaf Cake you will like these recipes made me.
Eggless Mango Cake with White Chocolate Ermine Frosting.
Eggless Almond Cake with Saffron
Love
N
