Craving a Zesty Treat? Dive into This Heavenly Eggless Lemon Cake Recipe!

Eggless lemon cake is a delectable treat that caters to a wide range of dietary needs and preferences. Whether you’re allergic to eggs, following a vegan diet, or simply looking for a delicious and fluffy cake, this eggless version will not disappoint. This comprehensive guide will provide you with everything you need to know about making a perfectly moist and flavorful eggless lemon cake.

Ingredients You’ll Need

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice
• 1 tablespoon lemon zest

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

2. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.

4. Add the Buttermilk and Vanilla: Gradually add the buttermilk and vanilla extract to the butter mixture, mixing well after each addition.

5. Combine the Wet and Dry Ingredients: Alternately add the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

6. Add the Lemon Juice and Zest: Stir in the lemon juice and zest until evenly distributed.

7. Pour the Batter into the Pan: Pour the cake batter into the prepared baking pan and spread it evenly.

8. Bake: Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Lemon Glaze

1. Ingredients:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice
• 1 teaspoon lemon zest

2. Instructions:

• In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
• Pour the glaze over the warm cake and let it cool.

Tips for a Perfect Eggless Lemon Cake

• Use buttermilk for a moist and tender cake. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
• Don’t overmix the batter. Overmixing can result in a tough and dense cake.
• Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
• Let the cake cool completely before frosting it. This will prevent the frosting from melting.

Variations

• Add berries: Fold in fresh or frozen berries to the batter for a fruity twist.
• Use a different citrus: Replace the lemon juice and zest with orange, grapefruit, or lime for a different flavor profile.
• Add spices: Add a teaspoon of cinnamon, nutmeg, or cardamom to the batter for a warm and cozy flavor.
• Make it gluten-free: Use gluten-free flour to make this cake suitable for people with celiac disease or gluten intolerance.

Serving Suggestions

• Serve the eggless lemon cake on its own as a delicious dessert.
• Pair it with a scoop of vanilla ice cream or whipped cream.
• Top it with fresh berries or citrus segments for a refreshing touch.

Basics You Wanted To Know

1. Can I use plant-based milk instead of buttermilk?
Yes, you can use any plant-based milk in place of buttermilk. Soy milk, almond milk, or oat milk are all good options.

2. How can I make the cake vegan?
To make the cake vegan, replace the butter with vegan butter and the buttermilk with plant-based milk. You can also use a flax egg instead of a regular egg.

3. Can I freeze the eggless lemon cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag.