Annika Eats

Eggless Lemon Drizzle Loaf Cake

Fluffy and tender eggless lemon loaf cake that is perfect for summer. Filled with lemon juice and zest this recipe is a delicious and refreshing tea cake that is simple to make. 

Summer is lemons for me. I love the vibrancy but freshness lemons add in recipes and specially in desserts. I made a lemon drizzle loaf cake which was so good but I wanted to dedicate a recipe to an eggless lemon drizzle cake that is just as good without eggs. I also wanted to tackle eggless baking questions etc. 

This recipe is a one bowl situation that requires a few pantry ingredients and equipment. It comes together very quickly. The beauty about this recipe is that even though it is eggless the sponge is fluffy and tender, not to mention light and very delicious. Packed with lemon flavor. It is a simple tea cake recipe that is perfect for summer and beginner bakers who want to try something but feel uncertain to bake. Doesn’t mean this isn’t for those who love baking. It is a crowd pleaser to say the least. 

Common FAQ’s about Eggless Lemon Drizzle Loaf Cake:

  • Why is my Eggless Lemon Drizzle Loaf Cake not fluffy?
  • Why is my Eggless Lemon Drizzle Loaf Cakes stodgy?
  • Why is my Eggless Lemon Drizzle Loaf Cake soggy?
  • How to make Eggless Lemon Drizzle Loaf Cake soft and moist?
  • How to make Eggless Lemon Drizzle Loaf Cake light and fluffy?
  • Why does my Eggless Lemon Drizzle Loaf Cake taste bitter?

We will answer all these issues in this post so make sure to read through the recipe to find out where you are making the mistake. 

What ingredients are we using to make this Eggless Lemon Drizzle Loaf Cake?

Yogurt & Milk –

I have mentioned these ingredients together as we use them together when making this recipe. Its the milk and yogurt that make this cake fluffy and tender. It mixes with the baking soda and baking powder to create this foamy mixture. This creates air bubbles which gets trapped in the cake batter and once baked it rises giving a fluffy, tender and moist texture. You can use a vegan yogurt and milk to keep this dairy free. 

Baking powder & Baking soda –

We add these two ingredients into the milk and yogurt to create the foamy texture that helps the cake rise and before fluffy once baked. 

Castor sugar –

Also known as granulated sugar or fine sugar. You can use any sugar you like, I have made this cake with coconut sugar as well and it works but I think the flavor is better with regular sugar. 

Butter –

I have used salted butter here but you can use unsalted. It can be a vegan butter or margarine but you cannot use a nut butter to make this cake. It must be at room temperature as we beat it with the sugar to create a creamy, pale texture that helps the cake stay tender. 

Flour –

I have used all purpose flour to make this cake and it is fine but cake flour is better if you have access to it. You could use a gluten free flour mix to make this cake, I like using Bobs red mill flour mix. 

Lemons –

This is a lemon drizzle cake so you ned fresh lemons. I have used the zest and the juice to make this cake. It is absolutely important for you to use fresh lemons and not frozen or canned. This makes all the difference with the taste. 

Syrup –

To make the syrup I mix lemon juice and castor sugar and heat it until the sugar is dissolved. Add lemon zest into the syrup and let it cool down a little before drizzling over the cake once baked. 

How to make an Eggless Lemon Drizzle Loaf Cake?

We start by preheating the oven to 170℃, line an 8 inch loaf tin with baking spray and parchment paper. In a mixing bowl add the milk, yogurt, baking powder, baking soda and stir together. The mixture will foam up and get frothy. In another mixing bowl add the sugar and freshly grated lemon zest, rub it together between your fingers until the sugar is pale yellow in color. Add the room temperature butter and mix well with a rubber spatula. Beat for a minute until pale and creamy. Add the frothy milk mixture and mix well. Add the flour, pinch of salt and lemon juice. Fold unit smooth and combined.

Pour the batter into the prepared loaf tin and bake for 40-42 minutes. While it bakes make the syrup by heating the lime juice and castor sugar in a small sauce pot until bubbling and the sugar has dissolved. Take it off the heat add the lemon zest and set aside. The cake should have risen, have a golden brown color and a life inserted into the center should come out clean. While the cake is still hot drizzle over the syrup and let it soak in the pan while it cools down. Remove from the pan and slice. Serve with a dusting of icing sugar with some tea. 

How to store an Eggless Lemon Drizzle Loaf Cake?

I like slicing this cake and storing it between parchment paper in a zip lock bag. This keeps well in the fridge for 2-3 days and in the freezer for up to 2 months. 

What equipment do you need to make this Eggless Lemon Drizzle Loaf Cake?

We need a large mixing bowl and rubber spatula. A couple of small mixing bowls and I like using a 8inch loaf tin to bake the cake. The syrup can be made in a small sauce pot. If you are using a large tin the cake will bake faster. If the cake is baked in a smaller tin it might over spill while baking and take longer to bake. Hence the tin you use affects the baking time and overall texture of the cake. 

Pro tips on making this Eggless Lemon Drizzle Loaf Cake:

  • Use fresh lemons for the lemon zest and lemon juice. 
  • Allow enough time for the milk and yogurt to react to the baking powder and baking soda. 
  • The butter must be at room temperature for it to incorporate well into the Castro sugar. 
  • Do not over bake the cake, make sure to check it with a knife after 38 mins to ensure it is baked correctly. If you are using another tin, that is different in size it will affect the baking time. 
  • Do not skip the syrup, its what keeps the cake tender and moist. 
  • The syrup or the cake should be hot to ensure the cake stays moist and tender. I like to make the syrup while the cake bakes as once it is out of the oven the syrup is warm and the cake is hot, which is perfect to drizzle the syrup. 
  • Allow enough time for the cake to cool down in the tin as it soaks up the syrup. If you cut this cake while hot it will break apart. 

Looking for more eggless recipes?

Now that we have covered how to make this Eggless Lemon Drizzle Loaf Cake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking. 

Eggless Lemon Drizzle Loaf

Fluffy and tender eggless lemon loaf cake that is perfect for summer. Filled with lemon juice and zest this recipe is a delicious and refreshing tea cake that is simple to make.
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Course Breakfast, Brunch, Cake, High Tea, Sweet tooth, tea time
Cuisine American
Servings 8 inch Loaf tin

Equipment

  • Mixing bowls
  • Rubber spatula
  • 8inch Loaf tin
  • Parchment paper
  • Small sauce pan

Ingredients
  

Lemon Cake -

  • 150 gm yogurt
  • 150 ml milk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 150 gm castor sugar
  • 1 lemon zest
  • 120 gm butter room temperature
  • 300 gm flour
  • 1 tbsp lemon juice
  • Pinch of salt

Lemon syrup -

  • 2 lemons juice
  • 2 tbsp castor sugar
  • 1 lemon zest

Instructions
 

  • We start by preheating the oven to 170℃, line an 8 inch loaf tin with baking spray and parchment paper.
  • In a mixing bowl add the milk, yogurt, baking powder, baking soda and stir together. The mixture will foam up and get frothy.
  • In another mixing bowl add the sugar and freshly grated lemon zest, rub it together between your fingers until the sugar is pale yellow in color. Add the room temperature butter and mix well with a rubber spatula. Beat for a minute until pale and creamy.
  • Add the frothy milk mixture and mix well. Add the flour, pinch of salt and lemon juice. Fold until smooth and combined. Pour the batter into the prepared loaf tin and bake for 40-42 minutes.
  • While it bakes make the syrup by heating the lime juice and castor sugar in a small sauce pot until bubbling and the sugar has dissolved. Take it off the heat add the lemon zest and set aside.
  • The cake should have risen, have a golden brown color and a life inserted into the center should come out clean. While the cake is still hot drizzle over the syrup and let it soak in the pan while it cools down.
  • Remove from the pan and slice. Serve with a dusting of icing sugar with some tea.

Notes

  • Use fresh lemons to make this recipe
  • Check the Pro tips section above.

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