Eggless Lemon Cake

10 ingredients
5 steps

Ingredients

  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 - 1.25 cups milk (I used 1.25 cups of 2% milk)
  • The zest of two whole lemons (a lot, I know)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 cup vegetable oil (I used just a little more than 1/4 cup because I added extra milk)
  • For the glaze: You need 1/3 cup lemon juice and 1/3 cup sugar. Heat the sugar and juice on medium heat, constantly stirring, until the sugar completely dissolves and makes a syrup of desired consistency. You can't go wrong with this. This glaze makes a difference to the cake - trust me. Do not skip it.

Directions

  1. 1
    Butter/grease an 8 or 9 inch pan (I used a 9 inch pan). Preheat the oven to 350 F.
  2. 2
    Mix the dry ingredients (advisable to sift the flour, baking soda, and salt together). Mix in sugar along with the flour-soda-salt.
  3. 3
    Separately mix the wet ingredients, except lemon juice. I was nervous of directly adding it to milk. First whisk together the milk, lemon zest, vanilla extract, and then whisk in the oil.
  4. 4
    Slowly add dry ingredients to wet ingredients and stir slowly and gently until just incorporated. Finally, add the lemon juice and give a final stir. The batter will look fizzy and more liquid-y than usual cake batters. It's fizzy because of all the lemon, soda, salt action. Don't worry, the cake will turn out fine.
  5. 5
    Pour batter into the prepared pan and bake for 30-35 minutes until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes. Then gently loosen the cake by running a knife around the edges and flip it onto a plate. With a fork, poke some holes on top of the cake. Pour the lemon syrup/glaze over the cake and let it soak in for 15 minutes or more before serving. It's not necessary to use all the syrup. Use as required.

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