Eggless Lemon cake with a lemon Glaze

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I am in love with baking. If I am sleepless I bake, if I want to gift someone something I bake, if want to celebrate I bake.


I may not be a professional baker or someone who can figure out the recipes by herself. I research recipes and save those I feel will work. I usually make egg cakes but I have this cutie foodie friend and CaL member Apeksha who every time I bake will ask – Eggless hai kya. And keep on yelling ‘Eggless kab banayegi?’ So this post is dedicated to her.


An EGGLESS lemon cake with a lemon glaze. It’s a recipe taken from sugarnspicebyradhika. I tasted the cake when it was done and felt the sweetness was not enough but after adding the lemon glaze it was such a wonderful balance. Moist and delicious. A must try for all.

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130 gms APF

120 ml buttermilk

70 gms butter

80 gms castor sugar

1 tsp vanilla essence

1 lemon zest

1 tbsp juice

1 tsp baking powder

1/2 tsp baking soda

50 ml milk

For the lemon glaze:

4 tbsp icing sugar

1-2 tsp lemon juice

For the buttermilk:

125 ml milk

1 tbsp lemon juice


  1. To make the buttermilk, heat the milk and when it boils, add the lemon juice. Shut the gas when the milk curdles. Strain it and leave it to cool.
  2. Preheat oven to 180 C.
  3. Whisk butter until light and fluffy.
  4. Add in the sugar and whisk again.
  5. Add in the vanilla essence, lemon juice, lemon zest and mix.
  6. In a separate bowl, sift flour and baking powder.
  7. Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of buttermilk start adding milk to the flour mix. Fold it in gently.
  8. You should have a smooth batter by now, pour this batter into a greased baking tin with butter paper on bottom.
  9. Bake at 180 degree Celsius for about 25 minutes or until a skewer inserted in the centre of the cake comes out clean.

For the Lemon Glaze:

  1. In a bowl add the lemon juice to icing sugar and mix. You’re looking for a slightly thick pasty consistency. It shouldn’t be too runny. If its runny add more icing sugar, if its thick add more lemon juice.
  2. When the cake cools down, cover it with glaze and a few lemon slices on top (only for looks).

Recipe courtesy