Fresh, light, and bursting with citrusy goodness — this Eggless Lemon Loaf Cake is soft, moist, and full of refreshing lemon flavor. It’s the perfect teatime treat, glazed with a silky lemon icing that adds just the right balance of sweetness and tang.
🧁 Ingredients
For the Cake:
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240 g all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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Zest of 1 lemon
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2 tbsp fresh lemon juice
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100 g oil
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125 g yogurt
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1 tsp vanilla extract
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200 g powdered sugar
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125 ml milk
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1 drop yellow food color (optional for brightness)
For the Glaze:
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1 cup icing sugar
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3 tbsp milk
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1 tbsp lemon juice
👩🏻🍳 Method
Step 1: Prepare the Pan
Preheat your oven to 170°C.
Grease and line a loaf tin with parchment paper. Set aside.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together yogurt, powdered sugar, and vanilla extract until smooth and creamy.
Add oil and milk, mixing until well combined.
Now stir in lemon zest and lemon juice for that fresh, tangy aroma.
Step 3: Add Dry Ingredients
Sift flour, baking powder, and baking soda into the wet mixture.
Gently fold until a smooth, lump-free batter forms. (You can add a drop of yellow color here if you like.)
Step 4: Bake the Cake
Pour the batter into the prepared loaf tin.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before glazing.
🍋 To Make the Glaze
In a bowl, whisk together icing sugar, milk, and lemon juice until smooth and glossy.
Pour it evenly over the cooled loaf and allow it to set.
💡 Tips for the Perfect Lemon Loaf
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For a stronger citrus kick, add an extra teaspoon of lemon zest.
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Make sure the cake is completely cool before adding the glaze — this prevents it from melting.
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You can also top with candied lemon slices or grated zest for a bakery-style finish.
🌟 Why You’ll Love This Recipe
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100% eggless and super soft
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Fresh lemon flavor in every bite
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Easy to make — no fancy tools needed
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Looks elegant enough for gifting or high tea
