This easy Eggless Lemon Cake needs no fancy ingredients and make the perfect summer treat. Enjoy the warm days with a slice of this cake with a cup of coffee!
1/2cupbuttersalted, 113 grams, at room temperature
3/4cupgranulated white sugar150 grams
1 tablespoonlemon zest
1/2teaspoonvanilla extract
1/2cup + 2 tablespoonsplain yogurt150 grams, at room temperature
1/2+ 1/8 teaspoonbaking soda
2tablespoonslemon juice30 ml
1/2cupmilk120 ml, at room temperature, I used whole milk
Instructions
Preheat the oven to 350 F degrees. Also prepare your baking pan (8 x 4 inch loaf pan) by spraying it with non stick oil spray. In a large bowl, sift the flour and baking powder. Set this aside.
Add room temperature butter and sugar to the steel bowl of your stand mixer (or use your hand mixer). Using the paddle attachment, beat the butter and sugar on medium speed for 3 minutes until pale and fluffy. Then add the lemon zest and vanilla and mix until combined.
To another bowl or measuring jar, combine yogurt with baking soda. Stir and wait for a few seconds. The yogurt and soda will react and the mixture will rise and become bubbly. Now, add this to your stand mixer with everything else and mix using the paddle attachment. Add lemon juice and mix that as well.
Add flour mixture in 2 parts alternating with milk and mix until everything is combined. Do not overmix the batter at this point. Transfer the batter to the prepared pan and bake at 350 F degrees for 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack, then slice and enjoy.
Notes
You can mix lemon juice with powdered sugar and drizzle on this cake.
To make the cake vegan, replace the yogurt with non dairy yogurt like plain almond milk yogurt and milk with nondairy milk.