eggless lemon syrup cake with lemon glaze lemon syrup cake lemon loaf

Eggless Lemon Syrup Cake with Lemon Glaze

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There is something so unique yet simple about the flavor of lemon in a cake, you just can not resist it. The sweetness along with the little zesty flavour of the lemon is what makes this eggless lemon syrup cake so delectable.

This eggless lemon syrup cake is so soft and fluffy and so insanely delicious, you won’t believe how you survived without it! The added lemon glaze only makes it so much more richer of that lemon flavor! So promise me, you won’t eat this cake without the glaze.

Here’s what you need:

For the cake

  • 1¾ cups of flour
  • 100 gms of butter
  • ½ cup of sugar
  • 1½ cups of yogurt
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • Zest from 1 or 2 lemons (depending on your taste)
  • 3 tbsp (or more) of lemon juice (again, depending on your taste)

For the syrup

  • ½ cup of lemon juice
  • ½ cup of sugar
  • ½ cup of water (optional)
  • Lemon Zest (optional)

For the glaze

  • 1 cup of icing sugar
  • 1 tbsp of lemon juice
  • 2-3 tbsp of milk
  • A few drops of lemon extract (optional)
How to make it:

Making the cake

  • In a big bowl, take the butter & sugar and beat them together until the mix becomes light & fluffy and the sugar is all mixed up with the butter. Make sure the butter is at room temperature.
  • Next, add in the yogurt to the bowl and mix everything together again.
  • Then sift in the flour, the baking soda & the baking powder in 2 to 3 batches and in between, keep folding the mixture gently with a spatula.
  • Now add in the lemon juice & lemon zest, and mix everything together till uniformly combined.
  • Pour this mixture in a baking pan and bake it at 180° C for 35 to 40 minutes. In the meantime, you can prepare the lemon syrup and lemon glaze.
  • Leave the cake in the oven for 5 to 10 minutes before you take it out.
  • This beautiful golden cake shall come out.
eggless lemon syrup cake with lemon glaze 
lemon syrup cake

lemon syrup loaf

lemon loaf
  • While the cake is still warm (not hot), poke holes in the cake.
  • Pour in the syrup above the cake. Soak it as well as you can.
  • Note: Do not take it out of the cake mold or tin while doing so or it might break.
  • Let the cake absorb the syrup for about half an hour before you take it out.
  • The next step is to pour in the glaze above the cake.
  • Note: Do not pour the glaze while the cake is still hot or it might just melt.
  • Garnish the cake with a little more lemon zest if you want to and enjoy eating it!
Making the lemon syrup:
  • Heat the lemon juice and sugar (and water, if you are using) on medium heat while continuously stirring the mixture.
  • Cook till the sugar is completely dissolved and you have a very slightly thickened syrup. Remember, you don’t want a very thick syrup.
  • Add in the lemon zest and your lemon syrup is ready!
Making the lemon glaze:
  • Add in the icing sugar to a bowl along with the lemon juice and milk (and lemon extract if you want to).
  • Whisk it till you get a pourable consistency.

Eggless Lemon Syrup Cake with Lemon Glaze

Recipe by Anjali Giri

Ingredients

  • For the cake
  • 1¾ cups of flour

  • 100 gms of butter

  • ½ cup of sugar

  • 1½ cups of yogurt

  • 1 tsp baking soda

  • 1½ tsp baking powder

  • Zest from 1 or 2 lemons (depending on your taste)

  • 3 tbsp (or more) of lemon juice (again, depending on your taste)

  • For the syrup
  • ½ cup of lemon juice

  • ½ cup of sugar

  • ½ cup of water (optional)

  • Lemon Zest (optional)

  • For the glaze
  • 1 cup of icing sugar

  • 1 tbsp of lemon juice

  • 2 to 3 tbsp of milk

  • A few drops of lemon extract (optional)

Directions

  • Making the cake
  • In a big bowl, take the butter & sugar and beat them together until the mix becomes light & fluffy and the sugar is all mixed up with the butter.
  • Next, add in the yogurt to the bowl and mix everything together again.
  • Then sift in the flour, the baking soda & the baking powder in 2 to 3 batches and in between, keep folding the mixture gently with a spatula.
  • Now add in the lemon juice & lemon zest, and mix everything together till uniformly combined.
  • Pour this mixture in a baking pan and bake it at 180° C for 35 to 40 minutes.
  • Leave the cake in the oven for 5 to 10 minutes before you take it out.
  • beautiful golden cake shall come out.
  • While the cake is still warm (not hot), poke holes in the cake.
  • Pour in the syrup above the cake while it’s still in the tin. Soak it as well as you can.
  • Let the cake absorb the syrup for about half an hour before you take it out.
  • The next step is to pour in the glaze above the cake.
  • Garnish the cake with a little more lemon zest if you want to and enjoy eating it!
  • Making the lemon syrup
  • Heat the lemon juice and sugar (and water, if you are using) on medium heat while continuously stirring the mixture.
  • Cook till the sugar is completely dissolved and you have a very slightly thickened syrup. Remember, you don’t want a very thick syrup.
  • Add in the lemon zest and your lemon syrup is ready!
  • Making the lemon glaze
  • Add in the icing sugar to a bowl along with the lemon juice and milk (and lemon extract if you want to).
  • Whisk it till you get a pourable consistency.

Recipe Video

Notes

  • We are using just ½ a cup of sugar in the cake because the syrup will make it sweeter.
  • Make sure the butter is at room temperature.
  • Do not add the dry ingredients (flour, baking powder, baking soda) all at once to the cake. Sift it in batches while gently folding them with the batter in between.
  • Do not take it out of the cake mold or tin while doing so or it might break.
  • Do not pour the glaze while the cake is still hot or it might just melt

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