Craving a bright, zesty dessert that’s completely egg-free? You can easily bake a delightful Eggless Lemon Drizzle Cake. This recipe proves that delicious, moist cakes are absolutely achievable without eggs.
Key Ingredients & Substitutions:
- All-Purpose Flour: Use a gluten-free flour blend if you prefer.
- Granulated Sugar: Coconut sugar or brown sugar can be used, but the color and flavor will change slightly.
- Lemons: Fresh lemon juice and zest are crucial for the best flavor; avoid bottled juice.
- Plant-Based Milk: Any unsweetened plant milk like almond, soy, or oat milk works well.
- Neutral Oil: Vegetable oil, canola oil, or sunflower oil are good choices.
Ingredients:
For the Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240ml) plant-based milk
- ½ cup (120ml) neutral oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Drizzle:
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) fresh lemon juice
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Tools: 9×5 inch loaf pan, mixing bowls, whisk, grater
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This ensures your beautiful cake won’t stick.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed for a consistent texture.
3. Mix Wet Ingredients
In a separate medium bowl, combine the plant-based milk, neutral oil, fresh lemon juice, lemon zest, and vanilla extract. Whisk these wet ingredients until they are thoroughly blended.
4. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix, as this can lead to a tough cake; a few small lumps are perfectly fine.
5. Bake the Cake
Pour the batter evenly into your prepared loaf pan. Transfer it to the preheated oven and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Prepare the Drizzle
While the cake is baking, prepare the lemon drizzle. In a small bowl, whisk together the granulated sugar and fresh lemon juice until the sugar is mostly dissolved. This creates a vibrant, sweet-tart syrup.
7. Drizzle and Cool
As soon as you remove the hot cake from the oven, poke holes all over the top with a skewer or fork. Immediately pour the lemon drizzle evenly over the entire cake. Let the cake cool completely in the pan before slicing and serving.
Variation Ideas:
- Orange Drizzle: Substitute lemon juice and zest with orange for a different citrus flavor.
- Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a delightful crunch.
- Berry Swirl: Fold in ½ cup of fresh blueberries or raspberries into the batter just before baking.
Storage Instructions:
Store your Eggless Lemon Drizzle Cake at room temperature in an airtight container for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. This cake freezes well; wrap slices tightly in plastic wrap and then foil, and freeze for up to 2 months.
Frequently Asked Questions (FAQ):
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
Why did my cake sink in the middle?
This often happens if the oven door is opened too early, the cake is underbaked, or if there’s too much leavening agent.
Can I use bottled lemon juice for the drizzle?
While you can, fresh lemon juice provides a much brighter and more authentic flavor.
How do I know when the cake is done baking?
Insert a wooden skewer or toothpick into the center of the cake; it should come out clean when fully baked.
What kind of plant-based milk is best?
Any unsweetened plant-based milk like almond, soy, or oat milk will work perfectly in this recipe.
Can I add more lemon zest to the batter?
Yes, you can add an extra teaspoon of lemon zest for an even more intense lemon flavor in your cake recipes without eggs.