Eggless Lemon Almond Cake

Learn how to make Eggless Lemon Almond Cake recipe with detailed step by step pictures. Sweet & tangy lemon almond drizzle cake egg-free recipe! Perfect as dessert, served with a hot cup of coffee or tea.

📝 Ingredients

• 1.5 cups Maida/All Purpose Flour
• 1 cup Almond Meal (Finely Powdered Almonds)
• 3/4 cup Warm Milk
• 1/3 cup Oil
• 1/2 cup Sugar
• 3/4 tsp Baking Soda
• 1 tsp Baking Powder
• 2 tbsp Lemon Juice
• Zest of Two Lemons (~1 tsp)
• 1/4 cup Sugar
• 2 tbsp Lemon Juice
• 1/4 cup Icing Sugar
• 1-2 tsp Lemon Juice

👨‍🍳 Instructions

1. 1Preheat oven at 160°C (with fan) for 10-12 mins and grease, line a 9” loaf pan with parchment paper.
2. 2In a mixing bowl, add all dry ingredients – 1.5 cups all purpose flour, 1 tsp baking powder, 3/4 tsp baking soda. Mix it really well.
3. 3In another mixing bowl, add the rest of the wet ingredients – 1/3 cup oil, 1/2 cup sugar, 3/4 cup warm milk and 2 tbsp lemon juice along with zest from two lemons (~1 tsp).
4. 4Mix the ingredients with a whisk until the sugar has dissolved.
5. 5Now using a sieve over the bowl, add the flour mix and sieve it into the wet mixture.
6. 6Fold it in gently such that there are no lumps.
7. 7Next add 1 cup finely ground almonds/almond meal and mix it in.
8. 8Pour the batter equally into the greased, lined baking pan. Tap it gently to remove any air bubbles.
9. 9Bake at 160°C (with fan) or 180°C (without fan) for 40-45 mins until a skewer inserted comes out clean. Remove from oven.
10. 10While the cake is baking, prepare the lemon syrup by adding 1/4 cup of sugar in a bowl with 2 tbsp water. Heat on low flame until the sugar dissolves.
11. 11As the sugar begins to boil and is sticky, remove from heat.
12. 12Add 2 tbsp lemon juice and mix it well.
13. 13Rest them for 5 mins and then invert the cake & remove the parchment paper. Poke holes all over the cake using a skewer when the cake is still warm.
14. 14Brush liberally with prepared Lemon Syrup all over the cake. This should be done when the cake is warm for the syrup to be absorbed thoroughly. Brush generously repeatedly all over the top and let the syrup soak into the cake.
15. 15Now prepare the lemon icing drizzle by mixing 1/4 cup icing sugar with 1-2 tsp lemon juice.
16. 16Mix well until the icing is thick. Drizzle all over the cake once the cake has cooled down completely.
17. 17Store the cake refrigerated in an airtight container for upto a week. Serve with hot cup of coffee or tea or as a dessert!