Lemon Diva Cake with Lemon Glaze (Eggless Option Included)

This lemon cake (with eggless option) is an amazingly spongy and moist lemony cake with an easy lemon drizzle. I have never been a fan of lemony desserts. I like tangy but not when paired with sweet and although there are some exceptions to this (how can I not like lemonade?), I have generally stuck to chocolate-based desserts and left lemon desserts alone.

One day, Disha, a friend of mine, made this cake for her boss and I got to taste some of it too. It was delicious. She claimed this was her first time baking a cake and she had done a fabulous job so I was even more interested. I have a lot of first-time bakers asking me for cake recipes and although everything I bake is the easiest possible bakes, this testimonial is from a first-time baker.

This is a Masterchef Australia dessert season recipe for cupcakes which she adapted into cakes so I decided to do the same. Instead of a thick frosting, I opted for a glaze. I baked this with another friend, Indrani, who moved to Sydney last month. All in all, sweet, sour, fragrant, and delicious 🙂

For more easy cake recipes, check out: eggless chocolate sponge cake, microwave cake, apple streusel cake, and pressure cooker cake recipe.

Lemon Diva Cake

Preparation time: 5 minutes
Cooking time: 35 minutes
Makes one 8 inch cake or 12 cupcakes
Adapted from: Julie’s Goodwin’s Lemon Diva Cupcake Recipe (Masterchef Recipe)

Ingredients:
100 gm of butter (just under 1/2 cup)
185 gm of white sugar (3/4 cup + 1 tbsp)
1 tsp of vanilla extract
2 of eggs (see notes for eggless option)
200 gm of self-raising flour (1.5 cups + 1 tbsp – see notes for substitutes)
1/2 cup of milk
2 tsp of lemon zest

How to make (Eggless) Lemon Cake:

1. Preheat oven to 180°C / 350F. Grease a cake pan with butter or baking spray or line your cupcake tray, whichever you are using. Set aside.

2. Beat butter, sugar, lemon zest, and vanilla extract until pale and it runs like a rubbon when you lift the whisk. Using an electric beater is much quicker and should take you about 3-5 mins. If doing by hand, beat vigorously for about 10 mins.

3. Add the eggs one at a time and beat until combined. Add the flour and milk alternately and stir well after each addition so that no streaks of flour remain. Be gently, you shouldn’t overmix at this stage.

3. Pour into the lined or greased cake pan and bake for 25-30 mins (cupcakes will take lesser time) until the top turns a golden brown and a toothpick inserted into the centre of the cake comes out with dry crumbs.

4. 5 mins after removing the cake from the oven, transfer to a wire rack and cool completely before pouring the glaze over it.

Lemon Glaze Recipe

As I have mentioned before, I hardly ever follow a standard recipe for frosting since I prefer my frosting light and not too sweet. I add ingredients as I go and stop when I feel it’s ready. So, the measurements below are approximate.

1 cup icing sugar (or powdered sugar)
1/4 cup softened butter
2 tsp lemon juice or lemon zest

Beat all the ingredients together until well combined. If too stick, slather it on the cake or add 2 tbsp milk if you want to pour it over. I added milk and poured it over the cooled cake.

Notes:

– Self-raising flour is flour you get to buy that already has the leavning agents like baking powder and salt added. To make one cup self-raising flour at home, take 1 cup plain flour or maida and add 1 tsp baking powder and 1/2 tsp salt to it.

– To make this lemon cake eggless, replace the 2 eggs with 2 tbsp flax seed meal and 6 tbsp warm water beaten well together and set aside for 10 mins until thick. I baked an eggless version when I went to Raks’ place for lunch with Jey. The cake turns out a bit more stickier and moist. I had frosted that cake with melted chocolate chips but stuck to the rest of the recipe as it is.

– The measurements in cups look a bit funny because I adapted from weight to cups for your ease. I don’t like weighing ingredients either (although it’s better and more accurate) so I did the conversions before baking. The measurements I have given in brackets is what I used.

– This cake keeps well at room temperature for 2 days and in the refrigerator for 5 days. Make sure to store frosted cake in the refrigerator always.