Eggless Lemon Cake Recipe - Spice Up The Curry (2024)

FAQs

How do you increase the flavor of lemon in a cake? ›

Combine lemon zest with oil or butter

Rub the lemon into the sugar, then add your cooking fat, like butter or oil. The tangy zest will infuse the whole batter, elevating the tart flavor of your dessert. For a shortcut, you can use lemon-infused olive oil.

Eggs provide leavening, binding, and moisture retention properties. Without eggs, the cake may lack the necessary structure and moisture, resulting in a dense and firm texture. Adding alternative ingredients like yogurt, applesauce, or buttermilk can help improve the texture of eggless cakes.

Add citrus. Sprinkle in lemon or orange zest to give your box cake batter a hint of zing. You can also replace the water with lemon, orange or lime juice or soda. Use this method with any type of cake mix, but it works best with lemon, yellow and white cake.

Add up to a few teaspoons of zest to your baked goods to provide background flavor notes. It can be used to boost the overall lemon profile of your bake or accent additional flavors, similar to vanilla extract. Add the zest to your recipe when called for or when adding the fat (butter, oil, etc.)

It's all in the chemistry: the acidity in the vinegar reacts with the baking soda creating bubbles and making your batter rise. You can use apple cider vinegar or regular white vinegar. Both will work and neither will leave a taste behind.

Eggless cake may not come out fluffy for a host of reasons like not sifting the flour well, inactive leavening agent, improper mixing or overmixing the batter leading to deflation of air bubbles.

Cakes with eggs tend to have a richer, more complex flavour, while eggless cakes can taste a bit flat in comparison. Ultimately, it comes down to personal preference. Some people prefer the light texture and rich flavour of cakes with eggs, while others find that eggless cakes are just as delicious (if not more so).

I love the way the fresh zest brightens up the cake. I also like to add lemon extract to this cake for extra lemon flavor – I found that making this cake with extract (instead of juice) was the easiest way to impart maximum lemon flavor.

Use Butter Instead of Oil

My favorite swap and also the easiest: add melted butter instead of canola or vegetable oil, which most boxed cake mixes call for. Butter adds moisture and fat just like any oil, but it also has that unmistakable butter flavor that we all know and love.

What happens if you put too much lemon juice in a cake? ›

Cutting too much lemon for a recipe can result in a dish that is excessively sour or acidic. This can overpower the other flavors and make the dish unbalanced. It is important to use the right amount of lemon to ensure the desired taste and to avoid ruining the dish.

Yes, when a recipe calls for lemon juice you can use fresh or bottled. Why do some of ROGERS bread recipes call for lemon juice? What type of yeast should I use for making bread by hand?

Vinegar. Apple cider vinegar, white wine vinegar, and rice vinegar can all be substituted at a ½:1 ratio. If your recipe calls for 2 tablespoons of lemon juice, then, sub 1 tablespoon vinegar and replace the rest with water if needed. Usually you won't need to add any extra liquid but it depends on the recipe.

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

Lemon flavor: Let's all say it together: LEMON JUICE DOESN'T ADD LEMON FLAVOR (when added to the cake). Instead, try adding more zest, lemon extract, or a lemon soak.

Some common techniques are to include natural lemon juice, lemon zest, or even lemon pulp to add or boost lemon flavor. Other options for adding lemon into your flavor profile include the use of natural and artificial flavors.

Don't forget the peel! Citrus rinds are full of fragrant, flavorful oils that can impart huge flavor to both savory and sweet recipes. When zesting citrus rind, a zester or other small rasp grater works best. Be sure to only grate the colorful surface, avoiding the white pith layer, which is bitter.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.