Eggless Lemon Loaf Cake

Eggless Lemon Loaf Cake

Eggless Lemon Loaf Cake is a citrus flavoured Cake with lemon zest and lemon juice, it turns out very light and flavoursome.

I seem to have been following a tradition of making lemon cake for every Bakeathon and when I checked back on the previous year’s version, it was delicious Tea Cake made with Wheat Flour and mildly sweet Cake. The previous to this was a very sweet Lemon Sponge Cake made with our neigbour’s fresh lemon. I still remember how I goofed up with the sugar and how sweet it ended up.

However the Lemon Tea Cake was perfect. Today’s version is adapted from here and I could’ve made some alterations, as it turned out to be quite sweet for my preference. Hubby Dear and Konda though loved it. Amma felt it was too lemony for her. I said obviously as it is a Lemon Cake. Jokes apart, I felt it was too overpowering too, though when you think about it, it has to be. So the next time I repeat it, I may reduce the lemon juice.

So for Day 9 of Bakeathon 2018, I have an Eggless Lemon Loaf Cake.

Eggless Lemon Loaf Cake

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Eggless Lemon Loaf Cake

1.5 cups All Purpose Flour /Maida
1.25 cups Castor Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tbsp Lemon Zest
3/4 cup Cooking Oil
1 cup Hung Curds
1/2 tsp Vanilla Essence
5 tbsp Lemon Juice

For Buttermilk

1/2 cup Milk
1 tsp White Vinegar

Take the curds and hung over sieve for atleast couple of hours to get thick curds.
Grate the lemon for the zest and keep it aside, squeeze out the lemon juice.
Add the white vinegar to the milk and keep it aside until you get your mixing done.
In a bowl, sift the flour, baking soda, baking powder.
In a mixing bowl, beat the oil, sugar well.
Add the hung curds, lemon zest, vanilla essence and lemon juice.
When everything is well combined, add the flour mix in batches, alternating with the milk mix and fold it gently.
Grease and line a 9″ x5″ loaf tin and pour the batter into it.
Preheat the oven to 185C. Bake for 35-40 minutes.

Notes:

The recipe calls for 1.5 cups of castor sugar. I reduced to almost 1.25 and yet felt it was very sweet. I would even reduce the lemon juice to 3 tbsp, however, if you love lemon flavour, then 5 tbsp will be fine.
It could be of the combination of lemon and sugar.
I started with 1/2 cup of hung curds, the batter was lose but I added the remaining half just to see how the texture would be.
The cake turned out excellent though thick in texture.
I will surely want to bake this again by baking it in two stages with lower temperature to check how the texture will be.

Lemon Cake

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Eggless Lemon Loaf Cake
Eggless Lemon Loaf Cake is a citrus flavoured Cake with lemon zest and lemon juice, it turns out very light and flavoursome.
Eggless Lemon Loaf Cake
Votes: 0
Rating: 0
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Rate this recipe!
Course Desserts, Snacks
Cuisine Fusion
By Cook Method Oven
By Diet Eggless
Dish Type Eggless Cakes
Keyword Loaf Cake
Servings
Ingredients
For Buttermilk
Course Desserts, Snacks
Cuisine Fusion
By Cook Method Oven
By Diet Eggless
Dish Type Eggless Cakes
Keyword Loaf Cake
Servings
Ingredients
For Buttermilk
Eggless Lemon Loaf Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Take the curds and hung over sieve for atleast couple of hours to get thick curds.
  2. Grate the lemon for the zest and keep it aside, squeeze out the lemon juice.
  3. Add the white vinegar to the milk and keep it aside until you get your mixing done.
  4. In a bowl, sift the flour, baking soda, baking powder.
  5. In a mixing bowl, beat the oil, sugar well.
  6. Add the hung curds, lemon zest, vanilla essence and lemon juice.
  7. When everything is well combined, add the flour mix in batches, alternating with the milk mix and fold it gently.
  8. Grease and line a 9" x5" loaf tin and pour the batter into it.
  9. Preheat the oven to 185C. Bake for 35-40 minutes.
Recipe Notes

The recipe calls for 1.5 cups of castor sugar. I reduced to almost 1.25 and yet felt it was very sweet. It could be of the combination of lemon and sugar.

I would even reduce the lemon juice to 3 tbsp and see how it will be. If you love lemon flavour, then you can add 5 tbsp.

I started with 1/2 cup of hung curds, the batter was lose but I added the remaining half just to see how the texture would be.

The cake turned out excellent though thick in texture.

I will surely want to bake this again by baking it in two stages with lower temperature to check how the texture will be.

Bakeathon

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13 comments

  1. When I first tried lemon cake, even I felt that it was too tangy and lemony but since we are not used to tang in our sweets, it happens. After some tries even your mom will start liking that. The cake looks so good and I want a slice Valli.

  2. Citrusy bakes are very welcome by my kids although I have not baked enough of these. You surely have a veritable Collection of eggless pound / loaf cakes valli and I shall come back
    Leisurely to this recipe when I make it

  3. I like lemon flavored dishes but if it’s too much, then I’m not a big fan 🙁 Also, I find that each lemon is different, so your 5tbsp may not be as tangy as my 5tbsp.
    That said, this is a lovely citrusy cake perfect for spring time.

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