"The lemon sponge is incredibly moist and sweet with a light caramel flavour, and it’s topped with a thick layer of sticky sweet lemon icing."
Eggless lemon cake
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This lemon loaf cake recipe is without the use of any eggs, making it the perfect allergy-friendly cake! Topped with tart lemon icing, will hit all the right notes. With some edible flowers on top, you've got a show-stopping dessert.
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 35mins
Serves or Makes: 10
Recipe Card
ingredients
- 200 grams self-raising flour
- 80 grams caster sugar
- 1/4 teaspoon salt
- 200 ml whole milk
- 1 teaspoon baking powder
- 100 ml sunflower oil
- 2 tablespoon golden syrup
- 2 teaspoons vanilla extract
- 1 1/2 unwaxed lemons
- 75 grams icing sugar
Method
Step 1
Line a loaf tin with greaseproof paper, and preheat the oven to 180c.
Step 2
Stir together the flour, sugar, salt and baking powder in a large bowl.
Step 3
Add the milk, oil, golden syrup and vanilla extract to the bowl. Fold everything together.
Step 4
Add in the juice and zest of one lemon and combine. You might notice the mixture start to bubble, which is normal.
Step 5
Pour the mixture into a baking tin, and bake for approximately 35 minutes or until golden brown and a skewer comes out clean.
Step 6
Leave the cake to cool on a wire rack.
Step 7
Once the cake has cooled, make the icing by sieving the icing sugar into a bowl and mixing with the lemon juice. It should be quite thick in consistency. Pour the icing over the cake and let it drip down the sides.
Step 8
This cake will keep well in an airtight container for 2 -3 days. You can also freeze individual slices for when you need a little treat!