Eggless Lemon Almond Cake

Learn how to make Eggless Lemon Almond Cake recipe with detailed step by step pictures. Sweet & tangy lemon almond drizzle cake egg-free recipe! Perfect as dessert, served with a hot cup of coffee or tea.

Eggless Lemon Almond Cake is a delicious, moist and super-soft cake recipe that is oh-so-citrusy and flavorful! Bursting with the fragrance of lemon zest, tangy zingy lemon syrup and lemon drizzle, this eggless lemon loaf is best to be served as a tea time accompaniment. There are no eggs in this recipe and it is very easy to turn this into a vegan lemon almond cake by replacing regular milk with plant-based milk. For additional lemon flavor, I have drizzled the loaf with a simple lemon icing which enhances the overall flavor and taste of the cake. With the use of almond meal in this recipe, the cake turns out extra soft and melt-in-mouth! Check out the detailed recipe below.

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Eggless Lemon Almond Cake
• Substitutions & Variations
• Serving Suggestions
• Similar Recipes
• Eggless Lemon Almond Cake Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

Key Ingredients

This cake is made with All-purpose flour/Maida but it can be easily replaced with 50% whole wheat flour too, although the texture could be slightly denser.

Lemons are one of the main ingredients, we will use it in the form of lemon zest & lemon juice.

Baking Soda and Baking Powder are the leavening agents that make this cake raise and keep it soft too.

In the place of eggs, we will use Warm Milk and lemon juice mixture which ultimately becomes buttermilk.

Almond Meal or finely ground almonds are used along with the flour, which makes the cake so flavorful and tasty.

Lemon Syrup is made with sugar, water and lemon juice.

Lemon Icing is drizzled all over the cake, simply made with lemon juice and icing sugar.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Eggless Lemon Almond Cake

Making Eggfree Lemon Almond Drizzle Cake is very easy and this is a beginner-friendly recipe. It requires a single bowl and no other special equipment to make this cake. Follow the tips and notes below when you give this recipe a try!

Like any eggless cake, time is of the essence while making the batter and getting the cake ready to be baked. Make sure all the ingredients are at room temperature (unless mentioned otherwise) and keep all the required bowls, spoons and baking tray prepared ahead.

Using a sieve to add dry ingredients into the wet mixture helps incorporate the baking soda and baking powder properly.

Don’t be tempted to overmix the cake batter after adding the wet and dry ingredients together. This knocks out the air resulting in a flat and dense cake.

Patience is of the essence when it comes to baking this eggless lemon almond loaf recipe. This cake is baked at low temperature for longer time, so that the cake stays moist and soft. If you are using an oven with fan, bake at 160°C and without fan at 180°C.

While the lemon syrup must be coated on the cake while it is still warm, please wait until the cake is at room temperature to drizzle the icing on top and to cut the cake.

Substitutions & Variations

If you do not have almond meal, simply grind almonds until they are finely powdered in a blender. I did not bother removing the skin of the almonds, there is no difference in taste or texture.

Lemon syrup and lemon drizzle are both optional but the cake by itself is not sweet, so adding the syrup and drizzle provides the required sweetness.

In the place of regular milk, almond milk or any plant-based milk can be used.

I find that all-purpose flour works better for this recipe, however 50% of it can be replaced with whole wheat flour too.

Serving Suggestions

Eggless Lemon Almond Cake tastes absolutely divine when served as a dessert! It can also be served along with tea/coffee as a snack. Allow the cake to cool down completely and then store it in an airtight container in fridge for upto a week. Checkout other eggless cake recipes!

Similar Recipes

Eggless Lemon Almond Cake Recipe with Step by Step Pictures

Preheat oven at 160°C (with fan) for 10-12 mins and grease, line a 9” loaf pan with parchment paper.

In a mixing bowl, add all dry ingredients – 1.5 cups all purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda. Mix it really well.

In another mixing bowl, add the rest of the wet ingredients – ⅓ cup oil, ½ cup sugar, ¾ cup warm milk and 2 tablespoon lemon juice along with zest from two lemons (~1 tsp).

Mix the ingredients with a whisk until the sugar has dissolved.

Now using a sieve over the bowl, add the flour mix and sieve it into the wet mixture.

Fold it in gently such that there are no lumps.

Next add 1 cup finely ground almonds/almond meal and mix it in.

Pour the batter equally into the greased, lined baking pan. Tap it gently to remove any air bubbles.

Bake at 160°C (with fan) or 180°C (without fan) for 40-45 mins until a skewer inserted comes out clean. Remove from oven.

While the cake is baking, prepare the lemon syrup by adding ¼ cup of sugar in a bowl with 2 tablespoon water. Heat on low flame until the sugar dissolves.

As the sugar begins to boil and is sticky, remove from heat.

Add 2 tablespoon lemon juice and mix it well.

Rest the cake for 5 mins and then invert the cake & remove the parchment paper. Poke holes all over the cake using a skewer when the cake is still warm.

Brush liberally with prepared Lemon Syrup all over the cake. This should be done when the cake is warm for the syrup to be absorbed thoroughly. Brush generously repeatedly all over the top and let the syrup soak into the cake.

Now prepare the lemon icing drizzle by mixing ¼ cup icing sugar with 1-2 teaspoon lemon juice.

Mix well until the icing is thick. Drizzle all over the cake once the cake has cooled down completely.

Store the cake refrigerated in an airtight container for upto a week. Serve with hot cup of coffee or tea or as a dessert!

Recipe Notes

• If you do not have almond meal, you can easily make it by grinding almonds until they are powdered fine.
• Both lemon syrup and lemon icing drizzle are optional and can be adjusted as preferred.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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