Eggless Lemon Pound Cake Recipe
Description:
The Old-Fashioned Eggless Lemon Pound Cake is a buttery and light dessert, perfect for enjoying on its own or as a key ingredient in other sophisticated treats like trifle puddings. Its delicate flavor profile, balanced by the tanginess of lemon, makes it a favorite as a tea cake as well. Whether served for a casual tea time or as a base for elegant desserts, this lemon pound cake is bound to impress with its soft texture and aromatic citrus notes.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1/2 cup |
| Caster Sugar | 3/4 cup |
| All-Purpose Flour (Maida) | 1-1/2 cups |
| Salt | 1/2 teaspoon |
| Baking Powder | 2 teaspoons |
| Milk | 1/2 cup |
| Lemon Juice | 3 tablespoons |
| Vanilla Extract | 1 teaspoon |
| Lemon Zest | 1 tablespoon |
| Flax Seed Powder (Flax Meal) | 2 tablespoons |
| Water | 6 tablespoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~200 kcal |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 120mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 1g |
| Sugars | 14g |
| Protein | 3g |
Instructions
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Preheat the oven: Begin by preheating your oven to 180°C (350°F). Prepare a 10-inch loaf pan, square pan, or a Bundt pan by buttering and flouring it. For an easier slicing experience, a loaf pan is ideal.
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Prepare the flax egg: In a small bowl, mix the 2 tablespoons of flax seed powder with 6 tablespoons of water. Stir and let the mixture sit for 5 minutes to thicken and form a gel-like consistency.
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Cream the butter and sugar: In a large mixing bowl, combine the unsalted butter and caster sugar. Using an electric mixer or a whisk, beat them together until the mixture is light and fluffy, which usually takes about 4-5 minutes.
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Add the wet ingredients: To the butter-sugar mixture, add the flax egg, lemon juice, milk, and vanilla extract. Mix until well combined.
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Mix the dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
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Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter; it should be thick but smooth.
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Add lemon zest: Stir in the lemon zest to infuse the batter with a fresh, citrus aroma.
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Pour into the pan: Transfer the prepared batter into the greased and floured pan. Spread it evenly with a spatula.
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Bake the cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should have a golden-brown color and a firm texture.
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Cool and serve: Once baked, allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. Slice and serve on its own or with your favorite toppings or accompaniments.
Tips for Success:
- Flax Egg Alternative: If you don’t have flax seed powder, you can use a store-bought egg replacer for the same quantity.
- Pan Choice: If you prefer a Bundt cake, ensure your Bundt pan is well-greased and floured for easy release.
- Serving Suggestions: This cake pairs beautifully with whipped cream, fresh berries, or even a drizzle of lemon glaze for an extra touch of sweetness.
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The cake also freezes well for up to 3 months – just slice and wrap in plastic wrap before freezing.
Enjoy the light, buttery goodness of this Eggless Lemon Pound Cake as an everyday treat or as part of an indulgent dessert spread!
