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.
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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
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.
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.
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
- 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.
Check out the other bloggers doing this Bake-a-thon