Introduction
The Eggless Lemon Loaf Cake is a delightful dessert that combines the refreshing flavor of lemon with a moist and tender crumb. This recipe is perfect for those who are looking for a light and zesty cake to brighten up their day. Whether it’s for a special occasion or just a casual tea time, this cake is sure to impress.
Detailed Ingredients with measures
To make the Eggless Lemon Loaf Cake, you will need the following ingredients:
– All-purpose flour: 1 ½ cups
– Baking powder: 1 ½ teaspoons
– Baking soda: ½ teaspoon
– Salt: ¼ teaspoon
– Granulated sugar: ¾ cup
– Unsweetened yogurt: ½ cup
– Vegetable oil: ½ cup
– Fresh lemon juice: ¼ cup
– Lemon zest: 1 tablespoon
– Vanilla extract: 1 teaspoon
– Milk: ¼ cup
Prep Time
The preparation time for this luscious cake is approximately 15 minutes. This allows for gathering all ingredients and mixing them together to create the batter.
Cook Time, Total Time, Yield
The cook time for the Eggless Lemon Loaf Cake is about 50 minutes. In total, including prep time, the entire process will take around 1 hour and 5 minutes. This recipe yields one loaf, which can serve about 8 people, making it perfect for sharing with family and friends.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F) to prepare for baking the loaf cake.
Prepare the Loaf Pan
Grease a loaf pan with vegetable oil or line it with parchment paper for easy release after baking.
Combine Wet Ingredients
In a mixing bowl, combine 1 cup of curd (yogurt), 1 cup of sugar, and 1/4 cup of vegetable oil. Whisk these ingredients together until they are smooth and well blended.
Add Lemon Flavor
Add the zest of 1 lemon and 1/4 cup of freshly squeezed lemon juice to the wet mixture. Stir to incorporate the flavors.
Mix Dry Ingredients
In a separate bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt. This will help to aerate the flour and ensure even distribution of the leavening agents.
Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, folding it gently until just combined. Be careful not to overmix to preserve the loaf’s texture.
Pour into the Pan
Pour the combined batter into the prepared loaf pan, smoothing the top with a spatula for an even rise.
Baking
Bake in the preheated oven for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
Garnish and Serve
Optionally, drizzle a simple lemon glaze over the cooled cake for extra flavor before slicing and serving.
Notes
Storage
The cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Making it Lighter
For a lighter version, you can substitute half of the all-purpose flour with whole wheat flour.
Vegan Option
To make this cake fully vegan, you can replace the curd with a vegan yogurt alternative.
Optional Additions
Feel free to add poppy seeds or chopped nuts for added texture and flavor.
Cook techniques
Mixing Dry and Wet Ingredients
Carefully mix the dry ingredients (flour, baking powder, and zest) separately before combining them with the wet ingredients to ensure even distribution.
Using Yogurt as a Binder
Incorporate yogurt to provide moisture and act as a binding agent, which is essential in an eggless recipe.
Checking for Doneness
Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, the cake is done.
Letting the Cake Cool
Allow the cake to cool in the pan for a short period before transferring it to a wire rack, which helps prevent sogginess.
FAQ
Can I substitute the yogurt with something else?
Yes, you can use applesauce or any other non-dairy yogurt if you prefer.
How long will the lemon loaf cake stay fresh?
The cake can stay fresh at room temperature for up to three days if stored in an airtight container.
Can I add poppy seeds to this recipe?
Yes, adding poppy seeds can enhance the texture and flavor of the lemon loaf cake.
Is it possible to use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.
Can I make this recipe gluten-free?
You can use a gluten-free all-purpose flour blend, but be sure to check the ratio as it may vary.
Conclusion
The eggless lemon loaf cake is a delightful treat that offers a perfect balance of sweetness and tanginess. Its moist texture combined with the refreshing flavor of lemon makes it an ideal dessert for any occasion. Whether enjoyed on its own or paired with a cup of tea, this cake is sure to impress both friends and family.
More recipes suggestions and combination
Blueberry Lemon Loaf Cake
Replace some of the lemon zest with fresh blueberries for a fruity twist that complements the tartness of the lemon.
Coconut Lemon Loaf Cake
Incorporate shredded coconut into the batter for a tropical flavor that pairs beautifully with lemon.
Lemon Poppy Seed Loaf Cake
Add poppy seeds to the batter for an added texture and a subtle nutty flavor that enhances the lemon.
Lemon Vanilla Swirl Loaf Cake
Mix in some vanilla extract and create a swirl pattern for a visually appealing dessert that adds a rich flavor profile.
Lemon Glaze Variation
Top the cake with a simple lemon glaze made from powdered sugar and lemon juice for an extra layer of sweetness and tang.
