Eggless Lemon Cake

Nutrition values are AI-estimated based on ingredients.

• 3-4 limes
• 1.5 to 2 cups granulated sugar
• 3/4 cup vegetable oil
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 to 2.5 cups all-purpose flour
• 1-2 teaspoons leavening agents
• 1 cup powdered sugar
• Juice from 0.5 to 1 lime
• 1-2 tablespoons milk (for glaze)

1. 1Grate the zest of two limes into a green mixing bowl using a fine grater.
2. 2Add granulated sugar to the bowl with the lime zest and mix briefly by hand.
3. 3Pour clear vegetable oil and then milk (or buttermilk) into the bowl with the zest and sugar.
4. 4Cut a lime in half, extract its juice using a manual lime squeezer, and add it to the wet mixture.
5. 5Add a small amount of dark liquid, presumed to be vanilla extract, to the wet ingredients.
6. 6Whisk all the wet ingredients thoroughly together until well combined and slightly frothy.
7. 7Sift all-purpose flour into a separate sieve placed over the wet mixture, add leavening agents to the sieve, and sift into the bowl.
8. 8Gently fold the dry ingredients into the wet ingredients using a yellow spatula until mostly combined, then quickly whisk to form a smooth, thick, and pale yellow cake batter.
9. 9Line two rectangular loaf pans with parchment paper and pour the prepared cake batter evenly into them.
10. 10Place the filled loaf pans into a preheated Bosch oven and bake until golden brown.
11. 11Once baked, remove the cakes from the oven, carefully unmold one from its pan, and peel off the parchment paper.
12. 12Pour powdered sugar into a blue bowl, then add freshly squeezed lime juice and a splash of milk.
13. 13Whisk the glaze ingredients vigorously until a smooth, thick, white, and pourable consistency is achieved.
14. 14Generously spoon the white glaze over the top of the baked cake, allowing it to drip attractively down the sides, and sprinkle with fresh lime zest for garnish.

These instructions are our analysis of the original video. Watch on YouTube →