Orange-Lemon Eggless Cake




ornge-lemon cake


The simple thought of citrus oil gets one ecstatic and if it were to combine with the juices and go into a cake  it can only be divine!

Ever since the Hall of Fame Contest was held in the Forum “HomeBakers Guild” I have been planning to bake orange cake as I saw some members post lovely eggless versions.  It took me so long to finally act and make my version based on the inputs from other bakers, to mention cookwithpriyankavarma being one such.  Where orange gives flavor the cake tends to be sweet and I wanted  a tangy kick too with the flavor of orange. I decided to added lemon juice and its zest and ended up with a cake that was simply bursting with flavors. While baking the aroma was so wonderful that I could not wait for the cake to rest after baking!!! Despite my haste the cake (though it lost its swelled look) was spongy, nice crust on the outside, and absolutely moist and soft inside.



Dry ingredients

All purpose flour  1¼ cups

Baking powder 1 tsp

Baking soda ½ tsp

Table salt 1 pinch

For the wet part

Sugar ¾ cup (preferably powdered)

Condensed milk 1 tbsp

Yogurt ¾ cup

Butter 2 tbsp (at room temperature)

Corn/Sunflower oil ¼ cup

Fresh Orange juice ½ cup

Fresh Lemon juice 2 tbsp

Orange zest ½ tsp

Lemon zest ¼ tsp



  •  Sieve together the dry ingredients into a bowl to get a smooth mix, if needed a couple of times.
  • In a small bowl whisk the yogurt and condensed milk to get a smooth consistency. Mix orange and lemon juice as also the zest in another bowl and keep it ready.
  • Whisk the sugar, oil, and butter with a  spatula to get a smooth flowing consistency.  No need for heavy whisking; it is enough till the mix looks smooth. Add the milk-yogurt mix to the mix and blend well.
  • Fold in the dry mix gradually and gently  to get a smooth paste. Add the juice-zest mix  in portions and fold gently to get a smooth batter of flowing consistency.
  • Preheat the oven at 180°C while preparing the cake batter so the oven is ready for baking
  • Transfer the batter to a well greased loaf tin or a cake pan and bake for 30 minutes or till the toothpick comes out clean. Do check the cake after 20 minutes to ensure it is not overdone.
  • Wait for the cake to rest and cool before transferring on to a wire rack even if the aroma is overpowering and irresistible!! 🙂


fresh from oven



  • Slice as per your choice and store in airtight container if any slice remains!!



Chef’s Note

If you like to get a stronger flavor of lemon add another pinch of zest to the juice but do not add add more lemon juice as it is likely to give a sour taste.

A sprinkle of sugar on the baked cake while it is cooling gives it a lovely glaze.

For those who need a tip on collecting zest: wash the orange and lemon before grating the fruit for the zest.. Hold the fruit in your hand and gently grate the orange part of the skin and yellow part of the lemon till you reach the white area. Ensure you do not grate the white part of the skin













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