Eggless lemon teacake recipe

A nice tea cake can enhance your evening tea like none other — just imagine sipping your favourite tea, reading a book and biting into a melt-in-the-mouth slice of cake… Mmm… Bliss.

Although I’ve never been a fan of lemon tarts or lemon cakes, I thought of giving it a try. This time I substituted eggs with yoghurt and it tastes amazing! It was the combined smell of eggs and lemon that repelled me. This cake turns out lovely in just 20 minutes of baking, with a slightly caramelised top giving that little crunch over the spongy base.

Follow the below mentioned recipe to bake a soft and moist zesty cake to beat your evening hunger pangs!


All-purpose flour (Maida) – 1 cup
Hung yoghurt – 1/2 cup
Lemon zest – 1 lemon
Lemon juice – 2 tbsp
Sugar – 1/2 cup
Butter – 3 tbsp
Milk – 1/2 cup


  • Pre-heat your oven at 180degrees for 10 minutes.
  • In a large mixing bowl add yoghurt, butter in room temperature, sugar, and lemon zest. Mix them and create a light batter until the sugar blends in well with the rest of the wet ingredients.
  • Sift the flour, baking soda and baking powder and add to the mixture.
  • Blend them all well using a spatula/spoon or your clean hand.
  • Add the milk gradually while adding the flour
  • After the batter is all done well, pour the freshly squeezed lemon juice in and quickly mix it well with the batter.
  • The batter will instantly become slightly frothy.
  • Pour the batter in a greased and dusted baking pan, and shove it in the preheated oven.
  • Bake the cake for 20 minutes at 180 degrees Celsius. Insert a wooden toothpick in the centre of the cake, if it comes out clean, it’s done.
  • Take out the cake and let it cool before getting it out of the mould.
  • Cut in your desired shape, and enjoy a soft and moist lemon cake. πŸ˜‹

Things to note

  • Make sure the yoghurt you’re using is not watery, that will make the batter too runny. Make sure to hang the yoghurt for at least 30 minutes and use the thicker residue only and throw the water away.
  • Do not add the lemon juice before, or the batter will be ruined.
  • You might remember lemon cakes to be yellow, but that happens by adding a couple of drops of yellow food colour.

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