A good slice of lemon cake is sometimes exactly what you need. By some miracle, I happened to be home alone for once, craving something light and tasty — and cake always hits the spot. I pulled out all the dry ingredients for a chocolate cake, only to discover I had no eggs, no butter, and no milk. Total disaster, right? Wrong!
I remembered pinning and making a Chocolate Depression Cake, also called a crazy cake, on Pinterest, which went over great with my kids, who had no idea there were no eggs or dairy in it. It got me thinking: why not try a citrus version? Since I’m the only one in the house who likes citrus in dessert, it meant more for me.
Luckily, I had some lemons on hand to clean my kettle, and after a couple of trial runs, I ended up with something light, tangy, and not too sweet. Even my 85-year-old grandfather liked it, and he’s a hard man to please. And I still used the lemons to clean my kettle after zesting and juicing. Win Win!
Necessity is the Mother of Invention
When the pantry is nearly empty and the cravings hit, mums know how to make it work. A few simple ingredients, and delicious, fresh lemons turn into a light, tangy loaf that’s just sweet enough.
This recipe is perfect for a quiet afternoon treat, a last-minute dessert for friends, or even a sweet pick-me-up in the middle of a busy week. A little burst of sunlight on your plate. Minimal effort, maximum reward.
What You’ll Need
Makes 10-12 slices
For the cake
- 1½ cups plain flour
- 1 cup caster sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tablespoon white vinegar
- Zest of 1 lemon
- Juice of 1 lemon
For the glaze
- ½ cup icing sugar
- 1 to 2 tablespoons lime juice (adjust for the thickness you like)
Lemon Cake Recipe with Lime Glaze – What You Need
PART 1: Make the cake
STEP 1: Preheat your oven to 180°C (160°C fan forced) and grease or line a loaf tin with baking paper.
STEP 2: In a large bowl, whisk together the flour, sugar, baking soda and salt.
STEP 3: In another bowl, mix the water, vegetable oil, vinegar, lemon zest and lemon juice and add to the dry mix. Stir until just combined. Try not to overmix.
STEP 4: Pour the batter into the prepared loaf tin.
STEP 5: Bake for 35 to 40 minutes or until a skewer comes out clean. Let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
PART 2: Make the glaze
STEP 1: In a small bowl, mix the icing sugar and lime juice until smooth.
STEP 2: Drizzle the glaze over the cooled cake and decorate with lemon/lime slices or zest.
STEP 3: Slice and enjoy with a cuppa (or sneak a piece before anyone else finds it).
Variations
Add some crunch: Stir in a tablespoon of poppy seeds for a lemon poppy seed twist
Juice it up: Add some blueberries, raspberries, or chopped strawberries for a juicy burst of flavour.
Try a different citrus: Swap the lemon/lime for a different citrus fruit
To Store Your Lemon Cake
Room temperature
Wrap the cooled cake tightly and keep it at room temperature for up to 3 days.
In the Freezer
Wrap individual slices in cling wrap and freeze for up to 2 months. Thaw at room temperature or heat in the microwave when you need a quick treat.
This lemon loaf proves you don’t need eggs, butter, or milk to create something special and delicious. We all know what happens when you mix vinegar and bicarb soda, and the same reaction happens in the batter, making the cake rise without eggs. It’s an easy, accidental vegan treat you can share with everyone! It’s so quick to whip up, you can make it anytime the craving hits without needing a long list of ingredients. It’s simple, fuss-free, and perfect for those moments when only a slice of cake will do.
1 Comment
This recipe is great, especially as eggs are in short supply.
Maybe use oranges instead of lemons for different flavour.
Both lemons and oranges are acidic