Eggless Lemon Loaf Cake
Eggless Lemon Loaf Cake
Ingredients
For the Loaf Cake
- 1/2 cup curd
- 1/4 cup oil
- 1/2 cup powdered jaggery
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup whole wheat flour
- 1/2 cup protein powder, (whey protein)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 lemon, zest of
- 1 lemon, juice of
For the Lemon Glaze
- 1/2 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a loaf tin with parchment paper.
⏱️ 10 min•🌡️ 180
- 2
In a large bowl, combine the 1/2 cup curd, 1/4 cup oil, and 1/2 cup powdered jaggery. Whisk these ingredients together until they are well combined and smooth.
⏱️ 3 min
- 3
Add 1 teaspoon vanilla extract and 1/2 cup milk to the wet mixture. Whisk again to thoroughly incorporate all ingredients.
⏱️ 2 min
- 4
Sift in 1 cup whole wheat flour, 1/2 cup protein powder, 1 teaspoon baking powder, and 1/2 teaspoon baking soda into the wet ingredients.
⏱️ 2 min
- 5
Add the zest of 1 lemon and the juice of 1 lemon to the batter.
⏱️ 1 min
- 6
Gently fold all the ingredients together using a spatula until they are just combined. Be careful not to overmix the batter, as this can lead to a tough loaf cake.
⏱️ 2 min
- 7
Pour the prepared batter into the lined loaf tin, spreading it evenly.
⏱️ 1 min
- 8
Bake the loaf cake in the preheated oven at 180°C for 35-40 minutes, or until a skewer inserted into the center comes out clean. If it comes out with wet batter, continue baking for a few more minutes.
⏱️ 40 min•🌡️ 180
- 9
Once baked, remove the loaf cake from the oven and let it cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. This passive cooling time is crucial before glazing.
⏱️ 30 min
- 10
While the cake cools, prepare the glaze. In a separate small bowl, combine 1/2 cup powdered sugar and 2-3 tablespoons lemon juice. Mix these ingredients thoroughly with a spoon or whisk until a smooth, pourable glaze is formed. Adjust lemon juice as needed to reach desired consistency.
⏱️ 2 min
- 11
Once the loaf cake has cooled completely, pour the prepared lemon glaze evenly over the top, allowing it to drip down the sides.
⏱️ 1 min
Kitchen Tools
Eggless Lemon Loaf Cake
For the Loaf Cake
- 1/2 cup curd
- 1/4 cup oil
- 1/2 cup powdered jaggery
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup whole wheat flour
- 1/2 cup protein powder, (whey protein)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 lemon, zest of
- 1 lemon, juice of
For the Lemon Glaze
- 1/2 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a loaf tin with parchment paper.
⏱️ 10 min•🌡️ 180 - 2
In a large bowl, combine the 1/2 cup curd, 1/4 cup oil, and 1/2 cup powdered jaggery. Whisk these ingredients together until they are well combined and smooth.
⏱️ 3 min - 3
Add 1 teaspoon vanilla extract and 1/2 cup milk to the wet mixture. Whisk again to thoroughly incorporate all ingredients.
⏱️ 2 min - 4
Sift in 1 cup whole wheat flour, 1/2 cup protein powder, 1 teaspoon baking powder, and 1/2 teaspoon baking soda into the wet ingredients.
⏱️ 2 min - 5
Add the zest of 1 lemon and the juice of 1 lemon to the batter.
⏱️ 1 min - 6
Gently fold all the ingredients together using a spatula until they are just combined. Be careful not to overmix the batter, as this can lead to a tough loaf cake.
⏱️ 2 min - 7
Pour the prepared batter into the lined loaf tin, spreading it evenly.
⏱️ 1 min - 8
Bake the loaf cake in the preheated oven at 180°C for 35-40 minutes, or until a skewer inserted into the center comes out clean. If it comes out with wet batter, continue baking for a few more minutes.
⏱️ 40 min•🌡️ 180 - 9
Once baked, remove the loaf cake from the oven and let it cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. This passive cooling time is crucial before glazing.
⏱️ 30 min - 10
While the cake cools, prepare the glaze. In a separate small bowl, combine 1/2 cup powdered sugar and 2-3 tablespoons lemon juice. Mix these ingredients thoroughly with a spoon or whisk until a smooth, pourable glaze is formed. Adjust lemon juice as needed to reach desired consistency.
⏱️ 2 min - 11
Once the loaf cake has cooled completely, pour the prepared lemon glaze evenly over the top, allowing it to drip down the sides.
⏱️ 1 min