Eggless Lemon Loaf Cake is a citrus flavoured Cake with lemon zest and lemon juice, it turns out very light and flavoursome.
I seem to have been following a tradition of making lemon cake for every Bakeathon and when I checked back on the previous year's version, it was delicious Tea Cake made with Wheat Flour and mildly sweet Cake. The previous to this was a very sweet Lemon Sponge Cake made with our neigbour's fresh lemon. I still remember how I goofed up with the sugar and how sweet it ended up.
However the Lemon Tea Cake was perfect. Today's version is adapted from here and I could've made some alterations, as it turned out to be quite sweet for my preference. Hubby Dear and Konda though loved it. Amma felt it was too lemony for her. I said obviously as it is a Lemon Cake. Jokes apart, I felt it was too overpowering too, though when you think about it, it has to be. So the next time I repeat it, I may reduce the lemon juice.
So for Day 9 of Bakeathon 2018, I have an Eggless Lemon Loaf Cake.
PIN This for Later!
Step By Step Pictures for baking Eggless Lemon Cake 
Eggless Lemon Loaf Cake
1.5 cups All Purpose Flour /Maida
1.25 cups Castor Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tbsp Lemon Zest
3/4 cup Cooking Oil
1 cup Hung Curds
1/2 tsp Vanilla Essence
5 tbsp Lemon Juice
For Buttermilk
1/2 cup Milk
1 tsp White Vinegar
Take the curds and hung over sieve for atleast couple of hours to get thick curds.
Grate the lemon for the zest and keep it aside, squeeze out the lemon juice.
Add the white vinegar to the milk and keep it aside until you get your mixing done.
In a bowl, sift the flour, baking soda, baking powder.
In a mixing bowl, beat the oil, sugar well.
Add the hung curds, lemon zest, vanilla essence and lemon juice.
When everything is well combined, add the flour mix in batches, alternating with the milk mix and fold it gently.
Grease and line a 9" x5" loaf tin and pour the batter into it.
Preheat the oven to 185C. Bake for 35-40 minutes.
Notes:
The recipe calls for 1.5 cups of castor sugar. I reduced to almost 1.25 and yet felt it was very sweet. I would even reduce the lemon juice to 3 tbsp, however, if you love lemon flavour, then 5 tbsp will be fine.
It could be of the combination of lemon and sugar.
I started with 1/2 cup of hung curds, the batter was lose but I added the remaining half just to see how the texture would be.
The cake turned out excellent though thick in texture.
I will surely want to bake this again by baking it in two stages with lower temperature to check how the texture will be.
Recipe
Eggless Lemon Loaf Cake
Ingredients
- 1.5 cups All Purpose Flour /Maida
- 1.25 cups Castor Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tbsp Lemon Zest
- 3/4 cup Cooking Oil
- 1 cup Hung Curds
- 1/2 tsp Vanilla Essence
- 5 tbsp Lemon Juice
For Buttermilk
- 1/2 cup Milk
- 1 tsp White Vinegar
Instructions
- Take the curds and hung over sieve for atleast couple of hours to get thick curds.
- Grate the lemon for the zest and keep it aside, squeeze out the lemon juice.
- Add the white vinegar to the milk and keep it aside until you get your mixing done.
- In a bowl, sift the flour, baking soda, baking powder.
- In a mixing bowl, beat the oil, sugar well.
- Add the hung curds, lemon zest, vanilla essence and lemon juice.
- When everything is well combined, add the flour mix in batches, alternating with the milk mix and fold it gently.
- Grease and line a 9" x5" loaf tin and pour the batter into it.
- Preheat the oven to 185C. Bake for 35-40 minutes.
Notes
[inlinkz_linkup id=803887 mode=1]
Rafeeda - The Big Sweet Tooth says
I feel that for our Indian tongues, we find lemon cakes a little overpowering, but I love it when that lemon really stands out. This cake looks really good and tempting. Lemons are a lot in season now... just the time to bake these...
gayathriraani says
When I first tried lemon cake, even I felt that it was too tangy and lemony but since we are not used to tang in our sweets, it happens. After some tries even your mom will start liking that. The cake looks so good and I want a slice Valli.
Priya Suresh says
Somehow i love citrus flavored cakes, i love the tanginess and the flavor of lemon in pound cake. Cake looks extremely spongy and fantabulous.
Suma Gandlur says
Lemon adds a nice tang and flavor to the loaf cake, Your cake looks spongy.
Sharmila says
Once I made lemon cake, but I usually enjoy Oranges in cake. That slice looks perfect.
sizzlingtastebuds says
Citrusy bakes are very welcome by my kids although I have not baked enough of these. You surely have a veritable Collection of eggless pound / loaf cakes valli and I shall come back
Leisurely to this recipe when I make it
Varada says
You have so many variations of lemon cake! It must be hard to please everyone with such diverse tastes. 🙂
Pavani says
I like lemon flavored dishes but if it's too much, then I'm not a big fan 🙁 Also, I find that each lemon is different, so your 5tbsp may not be as tangy as my 5tbsp.
That said, this is a lovely citrusy cake perfect for spring time.
Renu Agrawal Dongre says
The eggless lemon loaf looks so yum and delicious. The tangy loaf slice will go well with some dark coffee.
FoodTrails says
I love all citrus flavours in cakes and cupcakes!! This looks so yumm and moist. I want to eat a piece of the tangy lemon loaf cake now!!
FoodTrails says
I love citrus flavours in my cakes and cupcakes. The lemon cake looks so moist and soft, want a piece of this delicious citrusy tangy cake now!!
Nalini says
Never tried the lemon flavored cake as we are not a big fan,must be flavorful cake.Yummy looking and moist cake.
Sharmila Kingsly says
Citrus flavour gives a nice punch.. Loved this cake enjoyed reading and pinning it for later!!
Annapurnaz says
I love lemony flavor in cakes, though 5 tbsp sounds a huge quantity. You have got a perfect texture of the cake.
Priya Srinivasan says
OMG valli, with back to back citrusy bakes, you are tempting me to bake one now!!! the texture is bang on!! i have never baked a lemon loaf, what a shame! i m definitely trying this!!!
ShwetaRJ says
I love this recipe, nice recipe