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Eggless Lemon Drizzle Cake (Using Pressure Cooker and Induction Stove Top)

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Want to experience the tangy and the sweet flavours at the same time? Try this Eggless Lemon Drizzle Cake which is spongy, light, sweet and has all the tangy flavour from the lemon.

Whole Lemon Cake Presented aside a pink baby blanket, with a cut and a whole lemon and some candles

When you do any bake with lemon the house is filled with aroma. Light and refreshing. So is this Lemon Drizzle Cake. The cake is simple to make with a few ingredients available in our home. This cake can be easily turned out to be Vegan with substitutions for milk and oil.

Cut Lemon Cake with a slice presented in front, the whole cut cake behind with some cut lemon seen in the background along with 3 red candles

Eggless lemon cake was again a big request from a few of my followers and friends, after my most popular Lemon cake which does not use any leavening agents, that is it is free from baking soda and baking powder but uses egg.

Cut Lemon Cake with a slice presented in front, the whole cut cake behind with some cut lemon seen in the background

This cake is made in a pressure cooker as many have requested to show how to bake in a pressure cooker. One can even bake the cake in the oven too. I have also used an induction stove to bake the cake. The detailed steps of this can be found in my earlier Eggless Chocolate Cooker cake without cocoa powder.


Texture of the Cake

I now bake my cakes in whole wheat flour only. So this cake is also baked in Whole wheat flour. One can use plain flour too. The cake turns out light and moist due to the use of oil. You can see the texture of the cake below, light and fluffy.

close up look of lemon cake with the outer crumbly and soft texture seen clearly

Flavour of the Cake

The lemon flavor comes from the lemon juice and is enhanced by the zest. I would say a citrus cake is incomplete without the zest. So do not skip the zest.


Lemon Drizzle

After baking I have soaked this with a lot of lemon syrup, which you can see in the center of the cut piece. I love a bit of more lemony flavor and hence I have soaked or rather drenched it but one can either skip it completely or use less quantity.

close up look of lemon cake with the outer crumbly and soft texture seen clearly


Recipe Process

Making this cake is relatively simple. All you do is sift the dry ingredients and then add in the wet one by one and mix. I have added the zest of lemon here, that is the skin of lemon the yellow part. When one grates the zest be sure to only use the yellow part and not grate the white as it has a bitter taste. 

Rest follow the instructions and you would be able to bake a cake successfully. If you are baking in an oven it should be done in 30-35 mins. Timings will vary depending on the tin used. 


The Theme

Before I head on to the recipe, I am sharing this with our Foodie Monday group where the #248 is Lemon Love suggested by Waagmi Soni from CookingisFunn. She has a versatile blog where she has recipes across the world. I am in love with her Lemon Thumbprint cookies, which she made for the current theme.


Here is the recipe for Eggless Lemon Drizzle Cake:


Whole Lemon Cake Presented aside a pink baby blanket, with a cut and a whole lemon and some candles

Eggless Lemon Drizzle Cake (Using Pressure Cooker and Induction Stove Top)

Eggless Lemon Drizzle Cake is a refreshing light, spongy and moist cake bursting with sweet and tangy flavours.
4.93 from 14 votes
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Course: Dessert
Cuisine: American
Keyword: Cake, Lemon, Pressure Cooker Recipes
Prep Time: 10 minutes
Cook Time: 1 hour
Author: Renu Agrawal-Dongre

Equipment

  • Pressure Cooker / Oven

Ingredients

  • 200 gram Whole Wheat Flour
  • 100 grams Dark Brown Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 200 ml Milk (Vegan can use any vegan milk)
  • 100 ml oil (Vegan can use Olive Oil)
  • 1 teaspoon Vanilla Extract
  • 2 tablespoon Lemon Juice
  • Zest of 1 Lemon
  • ¼ teaspoon Salt

For the Drizzle

  • 4 tablespoon Lemon Juice
  • 100 gram Icing or Brown Sugar

Instructions

Pressure Cooker Method

  • Take a big size 5 Ltr + Pressure cooker. Remove the whistle and the gasket(Ring).
  • Place a ring or a stand in the bottom.
    Cooker Settings to bake a cake in cooker
  • Grease a 7-inch baking tin with butter. Line it with parchment paper (Optional).
  • Alternatively one can use a loaf tin too.
  • Preheat the pressure cooker on medium. Induction hob – 6.
  • In a wide bowl sift the wheat flour, baking powder, baking soda, and salt.
    Sifting of the dry ingredients, that is flour, baking powder, baking soda and salt
  • Add in the Sugar
  • In another bowl, add in the milk, oil, vanilla extract, lemon juice.
    Mixing of the wet ingredients, that is milk, oil, vanilla extract and lemon juice
  • Add in the lemon Zest and give a quick mix.
    Adding of lemon zest into the wet ingredients
  • Add the wet ingredients into the dry and using your hand mixer or whisk beat the mixture until the mixture looks like a smooth batter.
    Mixing of the wet into the dry, the smooth batter
  • Pour the batter in the prepared tin.
    Cake ready to be baked in pressure cooker
  • Cover the cooker and let this cook on slow (Induction – 6) for a minimum of 60 mins (1 hour).
  • After 1 hour open the lid and check if the cake is done, by inserting a toothpick or a skewer.
  • The cake is done when the toothpick comes out clean. If it is not done, bake it again in time intervals of 10 min on slow.

Oven Method

  • If using the oven, Preheat the oven to 180 Deg C (350 Deg F).
  • Grease a 7-inch baking tin with butter. Line it with parchment paper (Optional).
  • Alternatively one can use a loaf tin too
  • Follow the instructions above to make the batter.
  • Once done, add the batter in the prepared baking tray.
  • Bake in a preheated oven for 40 minutes or until a toothpick inserted comes out clean.

Drizzle

  • Mix the lemon juice and sugar and keep aside.
  • Once the cake is done, using a toothpick poke holes in it.
  • Pour the drizzle all over the cake and let it soak.
    Soaking of the Cake with the Lemon Drizzle
  • Let it cool completely before serving.

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • Granulated Sugar can be used in place of brown sugar.
  • All purpose Flour /Plain Flour/Maida can be used in place of whole wheat flour
  • Lining with parchment paper is optional
  • Do not open the pressure cooker often or at least before 45 min. 
  • If you are using a wide size pan, baking time will reduce.
  • The cake has a good height, if required you can divide the batter in 2 and bake.
  • One can use an 8 inch pan too or a loaf tin.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu



Eggless Lemon Drizzle Cake is a refreshing light, spongy and moist cake bursting with sweet and tangy flavors. This cake can be easily converted to Vegan with substitutions.


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Recipe Rating




Ana C

Saturday 17th of October 2020

Hi. Do we need to cool the cake before pouring the drizzle? Thanks

Renu Agrawal Dongre

Sunday 18th of October 2020

Hi Ana, No we are cooling before adding the drizzle, as the drizzle has to soak in it. If you want the icing/drizzle to stay on the top, then let it cool and then add. Thank You

Satvinder Pal Kaur

Tuesday 8th of September 2020

Hi, Can you please share a recipe for baking a vegan almond cake in a pressure cooker on gas oven for my baby’s first birthday? Thank you in advance.

Regards, Satvinder

Renu Agrawal Dongre

Wednesday 9th of September 2020

Hi Satvinder, I will try too. Thank You, Renu. Are you looking for Vegan and gluten free only. I have gluten free cakes on my blogs with eggs, like this one Gluten Free Double Chocolate Banana Bread.

Gunjan

Wednesday 5th of August 2020

Renu ji - what is the cup measurement vs the grams ? please guide? and maida instead of aata? Thanks very much.

Renu Agrawal Dongre

Wednesday 5th of August 2020

Hi Gunjan, I am giving you an approximate measurement here. Whole Wheat flour - 1 cup, Sugar - 1/2 cup, milk - 3/4 cup, oil - 1/2 cup. I have not used maida it is aata only i.e. Whole wheat flour. Thanks, Renu

Kalyani

Monday 6th of July 2020

we are always up for delicious tea cakes with wholewheat, Renu! this goes right up to my bookmarks folder... I love simple cakes like these which are bursting in flavour.

Sasmita

Saturday 6th of June 2020

ahaaaa !!! Eggless Lemon Drizzle Cake sounds so perfect for a citrus foodie like me ;P Using pressure cooker for baking this cake is a lovely idea ! The cake looks so spongy and moist.......