Eggless Lemon Cake with Glaze | Lemon drizzle cake | Lemon Cake with Lemon Glaze

The soft and intensely flavoured lemon cake with a tart lemon glaze is the ultimate dessert for lemon lovers.

This lemon Cake is super moist, tender, flavourful and insanely delicious. 

It's one of the moistest cakes I have ever made! It comes together quickly and is great to make ahead! The recipe requires both, lemon zest and fresh lemon juice. 

The cake is frosted with a simple lemon glaze made with powdered sugar and freshly squeezed lemon juice.

Lemon Cake Ingredients 

•  All-purpose flour 
•  Baking soda 
•  Baking powder 
•  Salt 
•  melted butter 
•  White sugar 
•  Curd / Yogurt 
•  Yellow Food Color (optional) 
•  Lemon Zest 
•  Milk 
•  Lemon Juice 

 Lemon Glaze 

•  Icing Sugar 
•  Lemon Juice 
•  Milk

 

How to make Eggless Lemon Cake - Step by step pictures 

 Preheat the oven to 180°C and line a cake tin with parchment paper. In a bowl sieve together the all-purpose flour, baking powder, baking soda and salt. Mix well and set aside.

In another bowl mix together the melted butter, sugar and curd.

Add a few drops of food colour and lemon zest. Mix well.

Gradually add the dry ingredients and milk.

Gently mix everything together until smooth.

Pour in the lemon juice.

Mix gently until combined.

Transfer the batter to the prepared baking tin. Tap the pan to remove any air bubbles.

Bake the cake at 180°C for 35 - 40 minutes or until a cake tester comes out clean.

Let the cake cool down completely on a wire rack.

For lemon glaze, mix together the icing sugar, lemon juice and milk in a small bowl.

Spread the glaze and decorate with sprinkles.

Slice and serve!

Eggless Lemon Cake with Glaze | Lemon drizzle cake | Lemon Cake with Lemon Glaze

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 20 minutes
Baking time: 35 - 40 minutes

Ingredients

Lemon Cake
• 1.5 cup All-purpose flour
• 1/2 tsp Baking soda
• 1 tsp Baking powder
• 1/8 tsp Salt
• 1/2 cup melted butter
• 3/4 cup White sugar
• 3/4 cup Curd / Yogurt
• Yellow Food Color - a few drops
• 1/2 tsp Lemon Zest
• 1/2 cup Milk
• 3 Tbsp Lemon Juice
Lemon Glaze
• 1/4 cup Icing Sugar
• 1 tsp Lemon Juice
• 1 - 2 Tsp Milk

Instructions

Preheat the oven to 180°C and line a cake tin with parchment paper.

In a bowl sieve together the all-purpose flour, baking powder, baking soda and salt. Mix well and set aside.

In another bowl mix together the melted butter, sugar and curd.

Add a few drops of food colour and lemon zest. Mix well.

Gradually add the dry ingredients and milk.

Gently mix everything together until smooth.

Pour in the lemon juice.

Mix gently until combined.

Transfer the batter to the prepared baking tin. Tap the pan to remove any air bubbles.

Bake the cake at 180°C for 35 - 40 minutes or until a cake tester comes out clean.

Let the cake cool down completely on a wire rack.

For lemon glaze, mix together the icing sugar, lemon juice and milk in a small bowl.

Spread the glaze and decorate with sprinkles.

Slice and serve!

Recipe video here!

Tried the recipe?

Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!