The BEST Eggless Lemon Drizzle Loaf Cake
- Category: Dessert
Ingredients
Scale
Sponge
- 3/4 cup yogurt (soy for dairy-free or high-protein Greek style)
- 3/4 cup milk (soy for dairy-free or high-protein)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup caster sugar
- 1/4 cup light brown sugar
- Zest from 2 lemons
- 1/2 cup butter (room temp (dairy or dairy-free))
- 2 1/2 cups self-raising flour
- 1 tbsp lemon juice
- Pinch of salt
Lemon Syrup
- Juice from 1 1/2 lemons
- 1/3 cup caster sugar
Lemon Glaze
- 3/4 cup icing sugar
- Juice from 1/2 lemon
Instructions
- Preheat oven to 340°F and line and grease an 8-inch loaf tin.
- In a bowl, combine the yogurt, lemon juice, milk, baking powder, and baking soda. The mixture will thicken.
- In another bowl, rub the zest into the sugar. Add the butter and salt. Whisk until pale and creamy.
- Add the milk mixture to the butter mixture and mix well (if it looks curdled, don’t worry, it will come together!).
- Sift in the flour and gently mix until just combined.
- Pour the batter into the loaf tin (optional: add a strip of butter down the center for that iconic pound cake cracked top).
- Bake for 42-45 minutes, or until cooked through and golden (every oven is different, so keep checking after 45 minutes).
- Make the lemon syrup by combining the ingredients. Pour it over the cake while still warm and in the tin. Leave to cool to room temperature.
- Make the glaze by combining the ingredients. Remove the cake from the tin and cover with the lemon glaze.
- Leave to set and cool completely before slicing.
