Eggless Lemon Cake

Tart and sweet, this eggless lemon cake is the perfect blend of both! Really soft and moist, this recipe is a keeper.

📝 Ingredients

• 1 1/8 Cup Curd (or Greek Yogurt)
• 4 Tablespoons Canola Oil
• 1/3 Cup Sugar
• 1 Tablespoon Lemon Zest
• 3 Tablespoons Lemon Juice
• 1 Teaspoon Vanilla Essence
• 1 1/2 Cup All Purpose Flour
• 1 Teaspoon Baking Soda
• 1 3/4 Teaspoon Baking Powder
• 1/8 Teaspoon Salt
• 1/4 Cup Lemon Juice (freshly squeezed)
• 1/2 Cup Icing Sugar
• 1 Teaspoon Butter

👨‍🍳 Instructions

1. 1Preheat the oven to 180C. Grease and line an 8 inch round cake pan or grease a bundt cake tin.
2. 2Whisk wet ingredients: Add curd, oil, sugar, lemon zest, lemon juice and vanilla essence to a mixing bowl. Using a hand blender or a whisk, beat to combine all the ingredients. Continue whisking until the sugar has almost dissolved.
3. 3Add dry ingredients: In a separate bowl, sieve together, flour, baking powder, baking soda and salt. Add this to the curd mix and whisk to combine. Whisk well and ensure there are no lumps.
4. 4Bake: Once the batter is ready, pour into the prepared cake pan. Gently tap against the counter to remove any air bubbles. Bake at 180C for 30 minutes or until a toothpick inserted comes out clean.
5. 5Cool: Remove from the oven and let it cool for 10 minutes.
6. 6Glaze: To make the glaze, whisk together all the ingredients under glaze until smooth and shiny. Pour over the cake while its still slightly warm.