Lemon Cake With Icing – This is the perfect recipe for an eggless and milk-free lemon cake! A lemon loaf cake that’s soft, moist, easy-to-make, and intense, soaked in tangy lemon syrup, and topped with a lemon glaze. It is certain that this homemade lemon cake will become a favorite!
If, for the rest of your life, you only can choose one kind of cake to eat, what kind of cake is it? (A brutal sentence I know). Mine had to be a lovely lemon cake old-fashioned.
An easy, classic lemon loaf cake, drenched in sharp lemon syrup, is just as suitable as a cake for me. I’m a sucker for any kind of intensely lemony dessert. The best version of a classic lemon cake is this homemade lemon cake: intensely lemony, moist, soft, and very, very, very yummy.
The more lemon, in my view, the better whenever it comes to lemon cake. It’s just not up to standard when it does not pack a punch. The problem is that sometimes the taste of lemon is lost during baking. I use a lot of lemon juice and zest (of three whole lemons!) in the batter to conquer this, drizzle the cake after it is baked with a generous amount of lemon syrup, and top it with lemon icing and lemon zest once it has cooled. There is no missing the flavor of lemon here.
Lemon Cake With Icing
Lemon Cake With Icing – This is the perfect recipe for an eggless and milk-free lemon cake! A lemon loaf cake that’s soft, moist, easy-to-make, and intense, soaked in tangy lemon syrup, and topped with a lemon glaze. It is certain that this homemade lemon cake will become a favorite!
Course: Dessert
Keyword: Lemon Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 8 people
Ingredients
Cake:
275 g (2 1/4 cups) of plain (all-purpose) flour
20 g (2 Tbsp) of cornflour (cornstarch)
2 tsp of baking powder
1/2 tsp of bicarbonate of soda (baking soda)
50 g (1/2 cup) of ground almonds
230 g (1 cup + 2 Tbsp) of caster (superfine) sugar
1/4 tsp salt
finely grated zest of 3 lemons
120 ml (1/2 cup) of unsweetened non-dairy milk (I use soy)
80 g (1/3 cup) of non-dairy yogurt (I use soy)
100 ml (1/3 cup + 1 Tbsp + 1tsp) of lemon juice
1 tsp vanilla extract
130 g (1/2 cup + 2tsp) of vegan block butter melted and cooled slightly
Syrup:
50 ml (3 Tbsp + 1 tsp) lemon juice
50 g (1/4 cup) caster or granulated sugar
Icing:
130 g (1 cup + 1 Tbsp) of icing (powdered) sugar sifted
the juice of 1/2 – 1 of lemon
Lemon Cake With Icing
Lemon Cake With Icing – This is the perfect recipe for an eggless and milk-free lemon cake! A lemon loaf cake that’s soft, moist, easy-to-make, and intense, soaked in tangy lemon syrup, and topped with a lemon glaze. It is certain that this homemade lemon cake will become a favorite!
Course: Dessert
Keyword: Lemon Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 8 people
Ingredients
Cake:
275 g (2 1/4 cups) of plain (all-purpose) flour
20 g (2 Tbsp) of cornflour (cornstarch)
2 tsp of baking powder
1/2 tsp of bicarbonate of soda (baking soda)
50 g (1/2 cup) of ground almonds
230 g (1 cup + 2 Tbsp) of caster (superfine) sugar
1/4 tsp salt
finely grated zest of 3 lemons
120 ml (1/2 cup) of unsweetened non-dairy milk (I use soy)
80 g (1/3 cup) of non-dairy yogurt (I use soy)
100 ml (1/3 cup + 1 Tbsp + 1tsp) of lemon juice
1 tsp vanilla extract
130 g (1/2 cup + 2tsp) of vegan block butter melted and cooled slightly
Syrup:
50 ml (3 Tbsp + 1 tsp) lemon juice
50 g (1/4 cup) caster or granulated sugar
Icing:
130 g (1 cup + 1 Tbsp) of icing (powdered) sugar sifted
the juice of 1/2 – 1 of lemon
Instructions
1. Preheat the oven to the mark of 180°C/350°F/gas 4. In loaf tin and line with baking parchment, grease, and approx 11.5 x 21.5 cm / 4.5 x 8.5.
2. In a big bowl whisk together the flour, cornflour, baking powder, and baking soda, then whisk together the ground almonds, sugar, and salt.
3. Add lemon zest, milk, yogurt, vanilla extract, lemon juice, and melted vegan butter.
4. Softly whisk until there are no dry lumps, but be careful not to over-beat the batter.
5. Pour into the prepared loaf tin and bake for around 50 mins until a skewer inserted into the middle comes out clean, working quickly. Then loosely cover it with tin foil if the top starts to color too much before the cake is ready.
6. Start preparing the syrup while the cake is baking – place the lemon juice and sugar in a small pan and heat gently until the sugar has dissolved while stirring. Remove and set aside from the heat.
7. Set it aside to cool in the tin for 10 minutes when the cake is ready, then poke holes all over the top with a cocktail stick. Drizzle the syrup over it, making sure you also pour it around the edges, not just in the center. Keep the cake in the tin to cool. When the cake is cold, use the baking parchment strip to carefully lift it out of the tin.
8. In a bowl, put the sifted icing sugar and stir in enough lemon juice gradually to form a thick but pourable icing. Drizzle over the top of the cake with the icing and serve. For up to 5 days, store any leftovers in an airtight container.