I have tried multiple ‘eggless lemon cakes’ over the years and have found this particular recipe the absolute best. This cake is fabulously moist and lemony and just melts in your mouth! Part of this recipe is from a book, some i have improvised. Happy Cooking! 🙂

Serves: 8


1.5 cups flour

1 cup castor sugar

1 tsp baking soda

1/2 tsp salt

1 cup milk

zest of 2 lemons

1 Tbs lemon juice

1 tsp vanilla extract

1/2 cup vegetable oil

For the glaze: Heat 1/3 cup lemon juice and 1/3 cup sugar on low-medium heat. Keep stirring until the sugar is dissolved and makes a syrup. Set aside.


Take an 8 inch baking dish and grease it well with butter or oil. This is to ensure that the cake doesn’t stick to the bottom/sides of the dish, hence a vital step. Preheat the oven to 350 F (or 177 C). Sift the flour, baking soda and salt together and mix. Add sugar to the mix. In a separate bowl, whisk together the milk, lemon zest, vanilla extract and the oil. Then add the dry ingredients (flour etc.) to the wet ingredients and stir slowly. Once this is done you can add the lemon juice. Pour this batter into the baking dish and bake for 30-35 minutes. Before removing the cake, do the toothpick test. Place a clean toothpick into the center of the cake. If it comes out clean, your cake is ready. If not then it needs a few more minutes.  Remove the cake from the oven (always use oven gloves and not a cloth) and set aside to cool for 10-15 minutes. Then transfer your cake carefully onto a plate. I prefer to bake cakes in those dishes with clasps for quick and easy release, but if you don’t own one then simply run a knife around the edges and flip onto a plate. Finally take a toothpick and make some holes all across the surface of the cake and pour the lemon syrup (the glaze) all over the cake and let it soak. Your cake is ready to devour. Bon appetit!

NOTE: You can also sprinkle castor sugar and some dark chocolate shavings on top of the glaze for added flavour! Also, if you don’t want your cake extra lemony, then you can opt to do away with the lemon glaze and substitute it with just some castor sugar and/or chocolate shavings, although i highly recommend going with the syrup! Also, in case you can’t find lemons for the zest, feel free to use limes. You will need to grate around 4 of them as opposed to 2 lemons, as lemons are considerably larger in size.

TIP: When grating the lemons/lime for zest, try not to grate too deep into the fruit as this will gather the bitters of the lemons/lime.

lemon cake

            Photo by Sonal Gupta





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