Eggless lemon cake
Posted by: TeresaDownUnder on: October 20, 2008
Rind of 2 lemons, grated
Juice of 3 lemons
250 gr self raising flour
225 gr sugar
200ml milk
200ml olive oil
75ml water
4 tbsp sugar or to taste
Add lemon rind, and 2/3 of the juice (without straining), sugar, milk, oil and flour and mix well.
Put in a mould and in a cold oven at 160C for 15 minutes. Then at 180C for 45 more minutes.
While the cake is cooking, make lemon syrup.
Add water, juice and 4 tbsp sugar to a pan. Simmer until temperature reaches 110C or when liquid starts to thicken.
When cake is cooked, remove from oven and make a few holes on the top. Pour hot syrup over the cake still in the mould.
Let it cool down.
Serve. This cake may crumble when you cut it. If left to rest for one day it becomes easier to cut. A couple of hours in the fridge is also recommended.
This cake is a variation of my Spanish tea cake. One day I happened to start making the Spanish tea cake when I realised I had no eggs in the fridge and too many lemons in the fruit bowl so I decided to improvise a bit and this recipe was the result.
4 Responses to "Eggless lemon cake"
August 19, 2009 at 1:41 am
it doesn’t look good? are you insane?!
looks fucking delicious. im gonna make it now
thanks 
October 30, 2009 at 12:51 pm
Hi,
thanks for the recipe. i made it yesterday and it was delicious.
one question: I followed the recipe and only took the cake out of the oven after the 15+45 minutes and after i put a knife in to it to see if it was dry. But when i cut the cake to eat, the inside was not as fluffy as yours and was a little bit doughy. it also did not really rise much. how is this possible?
October 31, 2009 at 3:57 am
How cooked the cake is will depend on the type of oven you have as well. Mine takes about an hour to cook but you may need an extra 10 or 15 minutes. When you cut it after adding the syrup it will be quite moist but it shouldn’t taste like uncooked flour.
I used self raising flour to make this cake and I’ve noticed that with older flour the cakes don’t raise as much as if the use by date is longer.
Also, last time I made this cake it sunk in the middle but it was still good. This could be due to overbeating of the batter, underbaking (most likely cause) or to moving or jarring the cake before it’d baked sufficiently or opening the oven door before the cake has set. You should only open the oven door if absolutely needed, one-half to three-quarter’s way through baking.
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December 13, 2008 at 7:09 pm
it dont look good but luckuly it has no egg so i can eat it it sure is nice when you eat