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You are here: Home / Cake Recipes / Lemon Diva Cake with Lemon Glaze (Eggless Option Included)

Lemon Diva Cake with Lemon Glaze (Eggless Option Included)

November 24, 2015 40 Comments

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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.

Lemon Diva Cake with Lemon Frosting (Eggless Option Included)
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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.

Lemon Diva Cake with Lemon Frosting (Eggless Option Included)Pin

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 🙂

Lemon Diva Cake with Lemon Frosting (Eggless Option Included)Pin

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.

Lemon Diva Cake with Lemon Frosting (Eggless Option Included)Pin

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.

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By nags Filed Under: Cake Recipes, Eggless Cakes, Uncategorized

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Reader Interactions

Comments

  1. RG

    September 22, 2019 at 3:03 pm

    Looks delicious!

    Reply
  2. Amruta

    December 7, 2016 at 5:34 pm

    Hi Nags,
    Can I bake this cake in a pressure cooker? Will it turn out to be the same? I have tried your cooker cake recipes n it was awesome. Planning to make this cake but I dont own an oven or microwave.

    Reply
    • nags

      December 9, 2016 at 5:14 pm

      I haven’t tried this in a pressure cooker but definitely worth a shot. Do let me know if you do 🙂

      Reply
  3. Priya

    March 4, 2016 at 2:57 am

    Hi.. Ur lemon cake looks a real ‘diva’! Ur pics r awesome. Tried this cake today. Loved it . Soft n the lemony tang is great. Really flavourful. My glaze curdled a lil coz of the lemon juice n milk I guess.. It still tastes yumm though it doesn’t luk the perfection ur cake does..Any remedies for next tym? Thank u for all these superb recipes.

    Reply
  4. Anonymous

    April 5, 2013 at 12:09 pm

    nice cake

    Reply
  5. Suvarna

    March 8, 2013 at 6:41 am

    Hi… today i have tried this eggless cake flax seeds replaced by milkmade and its taste was awesome..but it became hard and black from the top can u tell me what is the fault? not only this time like every time it happens to me same please clarify this. and any tips for this.

    Reply
  6. Tharini

    February 21, 2013 at 1:43 pm

    I tried this recipe today.. it turned out awesome… 🙂 just one small doubt, my cake was still moist in the centre, any tips for this error?

    Reply
    • Nagalakshmi V

      February 21, 2013 at 2:26 pm

      bake a bit longer

      Reply
  7. Reka

    February 5, 2013 at 1:51 pm

    Hi Lakshmi….
    I made the cake yesterday for my husband birthday,but I did a slight changes,instead of lemon I used Orange and used condensed milk instead of flax seeds.It came out really well and my hus..loved it..:-)))) so happy thought of telling you " A Big Thank you " for ur Motivational Receipes…

    Reply
    • nags

      December 28, 2015 at 11:03 am

      Thank you for the kind words Reka

      Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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