Eggless lemon drizzle cake

8 servings
20 min
40 min
Very Easy


Number of serving: 8
1½ cup of self raising flour

¾ cup butter

1 cup condensed milk

1 teaspoon baking soda

½ teaspoon baking powder

Grated rind and juice of one lemon

½ cup sprite or 7 up or any soft drink

For the lemon drizzle:

Grated rind and juice of 2 lemons

¼ cup granulated sugar


  • Take a deep bowl and pour in the melted butter.
  • Stir it nicely with a wooden spoon or a hand mixer. Add the condensed milk and mix for another 2 minutes.
  • Now add the lemon juice, grated rind and give it a nice stir. Mix AP flour, baking soda and baking powder.
  • Slowly pour in this dry mixture into the liquid mixture and keep stirring. Add the soft drink and stir till the batter is uniform.
  • Pour the mixture into a tin prepared by greasing the tin with butter and sprinkled with flour. Place it in an oven preheated at 180 C for 15 minutes and bake it at 180 C for 40 minutes till golden.
  • Using a skewer prick the cake at the centre, if it comes out clean, the cake is done. Remove the cake from the oven and let it cool for 5 minutes.
  • Prick holes all over the cake with a tooth pick. Place the drizzle ingredients in a bowl and mix together, and then drizzle the liquid over the warm cake. Leave until completely cold. Take the cake out on a plate by turning the container upside down. Slice and serve.


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