Eggless Lemon Cake
Lemon cake bursting with the flavor of fresh lemons and contain no egg
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Servings
Ingredients
- ½ cup yogurt
- 125 g butter melted and cooled
- ¾ cup granulated sugar caster sugar
- Zest of 2 lemons
- 1 and ½ cups all purpose flour plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons lemon juice
- 125 ml milk
Instructions
- Preheat oven to 180C / 350F. Grease and line a 6 cm deep, 19cm x 10cm loaf pan.
- Place yogurt, butter, sugar and lemon zest in a large bowl. Whisk until combined.
- Sift flour, baking powder and baking soda into the bowl. Add lemon juice. Gently stir to combine.
- Add half the milk to flour mixture. Gently stir to combine. Fold in remaining milk. Spoon mixture into loaf pan.
- Bake for 40-45 minutes or until a skewer inserted into the center comes out clean. Stand in pan for 19 minutes.
- Transfer to a wire rack to cool completely.
Nutrition
Serving: 1g | Calories: 209kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 260mg | Fiber: 1g | Sugar: 20g