SIMPLE LEMON CAKE WITH LEMON GLAZE/ EGGLESS LEMON CAKE

A perfect blend of sweet and tart taste in an eggless butter-less lemon cake with a beautiful lemon glaze is a simple one-bowl cake to whip.

This simple lemon cake with lemon glaze is soft, moist, and with beautiful crumbs is a crowd-pleaser on all occasions. It is eggless, butter-less with sweet and tart in flavour. The tart lemon glaze adds extra tartness to this cake, which I love the most.

It is an easy one-bowl cake to whip up any time. If you desire to eat a cake without guilt, this eggless butter-less lemon cake is perfect for you. You can avoid lemon glaze if you are conscious of extra calories.

I love the tangy flavour in my bakes. Apart from my favourite vanilla and chocolate, this lemony flavour is my favourite. I used lemon juice and lemon zest in the cake batter and, to add an extra tangy taste, I added lemon juice in the sugar glaze.

Let’s see what ingredients used in the simple lemon cake

• all-purpose flour
• caster sugar
• cornflour
• baking powder
• salt
• fresh lemon juice
• lemon zest
• oil
• milk
• vanilla extract

For Lemon Glaze

• confectioner sugar ( icing sugar )
• lemon juice
• milk
• yellow food colour gel

Variations

In this recipe, I used all-purpose flour, which you can substitute with whole wheat flour. The cake texture will differ.
If you want to add an egg to this recipe, skip milk and cornflour.
You can skip oil with butter for extra richness and fluffiness.
You can add 50:50 of oil and butter to this recipe. It will work out perfectly.

I didn’t add any mix-ins and want to have a plain lemon cake. You can add any mix-ins according to your taste.
As per the frosting, I usually prefer plain sponge cake and minimal frosted cake. Mostly I go with the sugar glaze. You can frost with flavoured buttercream frosting or as per your wish.

Cake Pans

As I made a small batch, I chose a loaf tin. If you bake a big batch, you can bake in a bundt pan or round or square tins. It is purely your choice.

Some cake recipes you may like to try

Eggless Butterless Mango Cake

Mama’s(Amma’s) Old Fashioned Butter Cake

Fresh Strawberry Cake

Basic Vanilla Cake/Easy Vanilla Cake

Eggless Butterless Chocolate Cake

Eggless Whole Wheat Black Grape Cake

Let’s see step by step preparation of simple lemon cake with lemon glaze.

In a bowl, whisk together the caster sugar, freshly squeezed lemon juice, and oil.

Now add in milk and vanilla extract and whisk for few seconds.

Now sift in all-purpose flour, cornflour, baking powder, and salt to lemon oil mixture. Do not use an electric hand mixer for mixing the flour mixture. Fold in the sifted dry ingredients with a spatula using the cut and fold method until just combined.

Finally, add in freshly grated lemon zest and gently mix to the lemony cake batter.

Meanwhile, preheat the oven at 180 C. Then, grease and dust the loaf pan with butter and flour. Line the loaf pan with parchment paper and transfer the cake batter. Now gently tap the pan on the kitchen counter to free it from air pockets.

Bake it for 40 minutes or until the inserted skewer comes out clean. Transfer it onto a cooling rack until it is completely cooled.

Let’s see how to glaze the cake

In a bowl, add confectioners ( icing sugar ) sugar and add two teaspoons of milk, a teaspoon of lemon juice, and a drop of lemon food colouring gel.

Mix the glaze well. If it is too thick, add milk or lemon juice and adjust the consistency to your preference and pour over the lemon cake evenly.

Let the glaze set for few minutes for a perfect finish. Finally, garnish it with lemon slices and few mint leaves.

Slice and serve for an evening cuppa coffee or milk or serve as a dessert for parties and gatherings.

I hope you like the recipe! If you like it, rate the recipe and write your feedback which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy Baking!

Notes

Use only fresh lemon juice for the tangy flavor. Do not use artificially flavored lemon juice.
You can use a round pan, square tins, or bundt pans according to the quantity of the batter used.
Sift confectioner sugar to avoid lumps for the lemon glaze.
Grate lemon zest avoiding the pith ( white layer ) of the lemon which, causes bitterness to the cake.
Grease the loaf pan and dust with the flour before lining the pan.