The BEST Eggless Lemon Drizzle Loaf Cake

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The BEST Eggless Lemon Drizzle Loaf Cake

Course Dessert



  • 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


  • 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.

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