Eggless Lemon Drizzle Cake Recipe, Cake Decoration Techniques

Eggless Lemon Drizzle Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 1 cup milk (or any plant-based milk)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp lemon zest (grated)
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp white vinegar

For the Lemon Drizzle:

• 1/3 cup granulated sugar
• 1/4 cup fresh lemon juice

Instructions:

1. Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or loaf cake pan with parchment paper.

• In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well combined.

• In another bowl, mix the vegetable oil, milk, lemon zest, lemon juice, vanilla extract, and vinegar.

• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

• Pour the batter into the prepared cake pan and smooth the top.

• Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

2. Prepare the Lemon Drizzle:

• In a small saucepan over medium heat, combine the granulated sugar and lemon juice. Stir until the sugar has dissolved, creating a syrup.

3. Assemble the Cake:

• While the cake is still warm, poke holes in the top using a skewer or fork.

• Pour the lemon drizzle over the warm cake, allowing it to soak in.

• Let the cake cool completely before slicing.

4. Serve:

• Slice and enjoy your refreshing eggless lemon drizzle cake!