This eggless lemon loaf is soft, moist and full of fresh lemon flavour. Condensed milk replaces the eggs, so the batter comes together in a mug and a bowl.
It bakes low and slow at 150°C, which keeps the crumb tender. Slice it thick with a cup of tea.
Eggless Lemon Loaf Sponge Cake
Quick Details
Makes: 1 loaf
Baking time: 30 to 40 minutes
Diet: Eggless
Makes: 1 loaf
Baking time: 30 to 40 minutes
Diet: Eggless
Ingredients
Wet ingredients
- 1 can sweetened condensed milk
- 1/2 cup cooking butter melted
- 1/2 cup water
- 1 tablespoon lemon juice
- 6 drops vanilla essence I used Ossoro
Dry ingredients
- 1 1/4 cups maida all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
Instructions
- Mix the wet ingredients. Mix the condensed milk, melted butter, water, lemon juice and vanilla essence.
- Sift the dry ingredients. Sift the maida, baking soda and baking powder into a mixing bowl. Add the salt.
- Make the batter. Pour the wet mixture into the dry and mix until no lumps remain.
- Fill the pan. Pour the batter into a lined loaf pan and tap it on the counter.
- Bake. Bake in a preheated oven at 150°C for 30 to 40 minutes, until a skewer comes out clean.
- Cool and slice. Cool for 30 minutes before slicing.
Video
Tips for the Best Eggless Lemon Loaf Sponge Cake
- Sift the flour, baking soda and baking powder together for a lighter cake.
- Mix only until no lumps remain. Over mixing makes the cake dense.
- Tap the pan on the counter to release air bubbles before baking.
- Let it cool for 30 minutes before slicing.
Storage
Store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
Frequently Asked Questions
Can I add lemon zest?
Yes. A teaspoon of zest adds even more lemon flavour.
How do I know it is done?
A skewer pushed into the centre should come out clean.
Bake this for your next tea time and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
