Working on eggless recipes is quite a challenge for someone like me who is so used to enjoying baked goods that have the richness of eggs. This cake has been in the works for a while and I am finally able to share this recipe with you. This is a pound cake and so the texture is richer and denser. It is, however, extremely delicious and tender and I cannot wait for you guys to try it out.
How to make eggless lemon cake?
This recipe is made without any fancy egg substitutes. I like to create recipes that are easy to recreate in your home kitchen, with readily available ingredients and that take less effort.
What are the ingredients that I need to make this cake?
You need only 10 ingredients to make this cake:
- all-purpose flour/maida https://amzn.to/4an3aVD
- baking powder https://amzn.to/44S80sT
- salt
- lemon zest & juice
- caster sugar/organic sugar https://amzn.to/4dOMQQo
- butter
- oil
- milk
- vanilla extract https://amzn.to/4dFnLYp
- vinegar
- ADD ONS (optional): berries like blueberries, raspberries, blackberries, etc., poppyseeds or any nuts that you might like.
Can I leave out the cornflour? What to substitute instead of cornflour?
I wouldn’t recommend leaving out the cornflour as I find the texture changes. If you cannot find cornflour where you live maybe it is called by a different, try cornstarch. If you live in India you can also buy cornstarch by clicking here.
Can I use only oil or only butter in this cake?
Yes, you can, however, only oil sometimes makes a slight change in the flavour which is why I use a mix of both.
In case you are using only OIL, use 70 ml
In case you are using only BUTTER, use 90 g
Please follow the recipe as is and make sure you do not overmix your batter and bake your cake at the right temperature.
RECIPE
Dry:
- 150 gram all purpose flour
- 40 gram cornstarch/cornflour
- 100 gram sugar (organic sugar, you may use caster sugar)
- 1.5 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tbsp poppy seeds (optional) if using berries use around 1/2 to 3/4 cup
- 1 tbsp lemon/lime zest
Wet
- 30 millilitre flavourless oil (I used sunflower)
- 50 gram unsalted butter (room temperature)
- 200 millilitre milk (hot or warm helps to dissolve sugar better) (full fat)
- 1 tbsp lemon/lime juice/vinegar
- 1/4 teaspoon vanilla extract (optional)
Lemon/Lime soak:
- 40-60 ml juice: Juice of one lemon + Juice of one lime (substitute with more lemon if you like – be mindful of sourness)
- 1 tbsp sugar (or a couple more according to your preference of sweetness)
- 2 tbsp water
Method:
- Grease & line a 7 inch loaf cake pan and preheat your oven to 175C (you can also use a tall 6 inch loaf pan for a taller loaf cake)
- Sift the flour, baking powder, salt, cornstarch in a bowl, add the poppy seeds (if using), gently mix it with a spoon & set it aside. (in the video I forgot to add the poppyseeds into the dry ingredients, so I added them later). If you are using any berries, you can add them to the flour as well to coat them in flour and avoiding sinking.
- In a separate bowl, add the, sugar and citrus zest, using your fingers rub the zest into the sugar (it helps in releasing the flavour). If you are using organic sugar, the granules might be too big, in this case I like to blend the sugar and zest together in the mixer/grinder to help release the flavour and easy dissolving.
- In a medium-large bowl, add butter and oil along with the mixed sugar and zest. Whisk together until thoroughly combined. It will take roughly 3-4 minutes to combine properly.
- Now add half of the sifted dry ingredients to this butter mixture and gently mix to combine, followed by the milk (warm) & vinegar, gently mix, try not to overmix.
- Add the remaining sifted dry ingredients and whisk till just combined and you are not able to see any dry bits of flour.
- Pour this batter into the prepared pan. Using a knife make a cut lengthwise through the batter (if you want the classic pound cake crack in the center of your cake). (for better understanding, refer to the video above)
- Bake at 175 C for 40-45 minutes or until a toothpick inserted in the center comes out clean. It will take less time in a 7 inch pan compared to a 6 inch pan.
- Once baked, let the cake rest for 10 minutes inside the pan on a wire rack.
- Mix all the ingredients for the soak till the sugar is dissolved.
- While it is still quite hot, pour all of the liquid on top of the cake. If it seems like a lot of liquid that is okay, the hot cake will soak it all up while you let it rest.
- Let the cake cool inside the pan on a wire rack. Once it is cooled completely, slice and enjoy!
Bakesalotlady™ 