Eggless Lemon Pound Cake

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 cake is not super fluffy and light. It is a pound cake and so the texture is richer and more dense. It is however, extremely delicious 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 9 ingredients to make this cake:

• all-purpose flour/maida
• cornflour or cornstarch
• baking powder
• salt
• lemon zest & juice
• caster sugar
• butter
• milk
• vanilla extract

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.

Please follow the recipe as is and make sure you do not overmix your batter and bake your cake at the right temperature.

Buy ingredients:

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Eggless Lemon Pound Cake

Course Dessert

Prep Time 20 minutes

Baking time 55 minutes

Total Time 1 hour 15 minutes

Servings 1 loaf cake

Calories

Author bakesalotlady

Ingredients

For the Cake:

• 200 g all-purpose flour
• 20 g cornflour
• 1 1/4 tbsp baking powder I use an aluminum-free baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp freshly grated lemon zest
• 45 ml freshly squeezed lemon juice
• 200 g caster sugar
• 120 g soft unsalted butter
• 220 ml milk
• 1/2 tsp vanilla extract

For the Glaze

• 1 tbsp lemon juice
• 2 tbsp blackberry puree seived
• 180 g sifted icing sugar

Or garnish the cake with whipped cream

Instructions

For the cake:

• Preheat your oven to 175C. Grease and line a standard loaf pan with parchment paper.
• In a large bowl, whisk together unsalted butter & caster sugar along with lemon zest. Whisk until it is light and fluffy (around4 minutes). You can use a whisk or a standing mixer for this step.
• Now add the lemon juice to the butter mixture and mix well.
• In separate bowl, sift the flour, cornflour, baking powder, baking soda and salt.
• Add half of the dry ingredients to the butter mixture and gently fold it in, follow with the vanilla extract and milk, fold gently again.
• Finally add the remaining dry ingredients into the batter and fold till you don't see any dry bits of flour.
• Pour this batter into the prepared loaf pan and bake at 175C for 50-55 minutes, or until a skewer inserted into the center comes out clean.
• Once baked, remove cake from oven and allow to cool completely inside the pan on a wire rack.

For the Glaze:

• Take the sifted icing sugar in a bowl and add one tbsp of lemon juice and one tbsp of sieved blackberry puree. Mix well and if the glaze is too thick then add the remaining blackberry puree. Adjust the consistency to your preference by adding more liquid (milk or lemon juice) little at a time.

Assemble:

• Once the cake is cooled to room temperature, pour this prepared glaze. Slice and serve!

Notes

Optional:

You can also make mini cakes using this batter. I have a 6 well mini cake pan, it makes 6 mini lemon cakes (approx 3.5 inch diameter). Baking time is 25 minutes at 175 C.