Eggless Lemon Cake Recipe, Cake Decoration Techniques

Eggless Lemon Cake

Ingredients:

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup yogurt (or any plant-based yogurt)
• ½ cup vegetable oil
• 1 tbsp lemon zest (about 1 large lemon)
• ¼ cup freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1 tbsp white vinegar

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest (optional, for garnish)

Instructions:

1. Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.

• In another bowl, mix the yogurt, vegetable oil, lemon zest, lemon juice, vanilla extract, and vinegar.

• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

• Pour the batter into the prepared cake pan.

• Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

2. Prepare the Lemon Glaze:

• In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

3. Assemble the Cake:

• Once the cake is completely cool, drizzle the lemon glaze over the top of the cake.

• If desired, sprinkle with additional lemon zest for garnish.

4. Serve:

• Slice and enjoy your light and refreshing eggless lemon cake!