This eggless lemon cake recipe is very special. It is an old recipe that I had posted on my blog when it was hosted on blogspot. When I moved to word press, I lost that recipe somewhere and it never made it to the new website. A lot of you who had made the the eggless lemon cake asked for the recipe again but the sad truth was that I had never written down the recipe anywhere besides the blog. I thought the recipe was lost forever.
Last month, when I was in Dubai, I met a few of my readers for dinner. One of them happened to mention that the eggless lemon cake recipe from my blog is her favorite and how she has it written down in her diary because she makes it so often. That is how I found this recipe back and that is what makes it so special. I’m so glad I’m able to share it here again for those who’ve made it earlier and liked it and also for those who’d want to give it a shot.
I’m happy to report that the eggless recipe challenge is going great and this is day 2! Happy Baking 🙂
INGREDIENTS-
- 1 +1/2 cup all purpose flour (maida)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon lemon zest
- 3/4 cup vegetable oil
- 1 + 1/2 cup castor sugar
- 1 cup Greek yogurt
- 1/2 teaspoon vanilla extract
- 5 tablespoon lemon juice
- 1/2 cup milk + 1 tsp white vinegar, rested for 5 minutes
PROCEDURE-
- Pre-heat the oven to 180C. Line a 9″ cake pan with parchment paper
- In a large bowl, combine flour, baking soda, baking powder and lemon zest
- In a separate bowl, beat vegetable oil and sugar.
- Beat in the Greek yogurt, vanilla extract and lemon juice.
- Add dry ingredients to the wet ingredients in three batches, alternating with milk. Use a spatula to fold the dry ingredients into the wet ingredients. Do not over mix.
- Transfer the batter into the prepared cake pan. Bake at 180C for 35-40 minutes.
cream cheese frosting recipe HERE.
Hello. I'm Shivesh Bhatia, a food blogger and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes.
Wow, i had been waiting for a proper lemon cake recipe, will try it tomorrow
YAY
Can I use this recipe with a 7 inch round pan? Thanks.
Also using bio coconut oil instead of vegetable oil?
you can try
sure!
Is it ok to replace the white vinegar with apple cider vinegar?
you can give it a shot
Tried lemon cake for the first time… Your recipe is amazing… Everybody loves it….
Thank you so much and keep sharing more eggless recipes 😃
YAYY! so happy to hear that. Thanks a lot 😀
Hey Shivesh, tried this lemon cake as well for the office potluck.. And it was a HIT!!
Blooper- I got the Epigamia Natural Greek Yogurt.,and I accidently added the blueberry Greek Yogurt but it tasted YUM…;)
haha that is great news! So glad you liked it. Keep baking 😀
In what size cake should the batter be transferred to?
Cake tin*