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Single Serve Lemon Drizzle Cake (Eggless Recipe)

One bowl recipe that is so easy to mix up, the cake is fluffy and scented with lemon zest and flavored with fresh lemon juice. Topped with a simple lemon icing for that classic lemon drizzle cake finish.
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Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 45 minutes
Course Cake, Cupcake, Dessert
Cuisine American, British, English
Servings 1 person

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Microplane grater
  • 5 inch loaf tin

Ingredients
  

Lemon cake -

  • 2 tsp lemon zest
  • 2 tbsp sugar
  • 3 tbsp melted butter/oil
  • 2 tbsp yogurt
  • 2 tbsp milk
  • 1 tbsp lemon juice
  • 1/4 cup flour
  • 1/4 tsp baking soda
  • Pinch of salt

Lemon icing -

  • 3 tbsp icing sugar
  • 1 tsp lemon juice

Instructions
 

  • Preheat the oven to 180℃, line a 5 inch tin with baking paper and set aside.
  • In a small mixing bowl add the sugar and lemon zest, rub together for 1-2 minutes. Add the oil/melted butter and stir together. Add the milk, yogurt and lemon juice, stir until combined.
  • Add the flour, baking soda, salt and stir until smooth, pour into the prepared tin and bake for 18-20 mins until a tooth pick inserted into the center comes out clean.
  • Remove from the oven and let it cool for 15-20 mins, remove from the tin and let it cool while you make the icing.
  • To make the icing whisk icing sugar and lemon juice until smooth. Pour over the slightly warm cake and allow it drip down the edges.
  • Let this set for another 15 minutes until the cake has cooled completely before slicing and serving.

Notes

  • Use fresh lemon juice and zest for this recipe for the best results
  • Check the expiry of the baking soda as if it is expired the cake will not rise (very important when baking eggless cakes)
  • Make sure the cake has no lumps before pouring the batter into the tin.
  • Adjust the consistency of the icing with more lemon juice if the icing is too thick.
  • If you pour the icing over the cake while it is hot out of the oven it will melt into the cake completely and you will not get that white glaze on top, it will still create a sugar crust but it will dissolve into the cake.