Egg-Free Lemon Cake Recipe. A delicious and moist cake, made with lemon or lime juice, topped with a tangy lemony icing. So yummy and tasty! You can use vegetable milk if you want to make a vegan version of this cake.
Active time: 10mins | Cook time: 30mins | Yield: 8 – 10 servings
Ingredients:
Cake:
- 1 1/2 cups (190g) Plain Flour
- 2/3 cup (130g) Sugar
- 1 tsp (4g) Baking Soda
- 2/3 cup (160ml) Milk at room temperature
- 1/4 cup (60ml) Vegetable Oil
- 1/3 cup (80ml) Lemon or Lime Juice
- 1 tbsp Lemon or Lime Zest (optional)
Icing:
- 2/3 cup (80g) Powdered (Icing) Sugar
- About 1 1/2 tbsp Lemon or Lime Juice
Directions:
Cake:
- Grease with butter and dust with flour a 7in (18cm) bundt pan. Set aside.
- Preheat the oven to 350°F (180°C).
- In a large bowl, sift the flour, sugar, and baking soda. Stir until well combined.
- Add the milk, vegetable oil, lemon juice, and lemon zest. Stir until just combined. Do not overmix the flour.
- Pour the batter into the prepared pan.
- Bake for about 25 – 30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for 20 minutes and unmold the cake. Let it cool completely at room temperature before adding the icing.
Video:
Icing:
- In a small bowl, place the powdered sugar.
- Add the lemon juice, a bit at a time, stirring after each addition until it forms a thick and smooth cream.
- Pour the icing immediately over the cake and let it drip down the sides before it starts to set.
- Sprinkle lemon zest on top.
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Gluten-Free Chocolate Ganache Cake
No-Bake 3-Ingredient Chocolate Tart
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