This delicious lemon drizzle cake recipe uses a combination of MSK Eggless with UltraWhip and Silk Gel to create a superb egg-free bake.  The Ultrawhip provides the aeration, the Silk Gel emulsifies the mixture, and the Eggless gives it structure and texture, with a proper baked crust.

  • 250g Water
  • 20g MSK UltraWhip
  • 10g MSK Egg-less
  • 7g MSK Silk Gel
  • 225g Sugar
  • Zest of 3 lemons
  • 270g Plain Flour
  • 12g Baking Powder
  • 10g Corn Flour
  • 2g Salt
  • 235g Vegetable Oil

Whisk together the water, UltraWhip, MSK Egg-less and the Silk Gel at a high speed for about 5 minutes until fully aerated. Add the sugar and whisk for a further 2 minutes.

Sieve the flour, baking powder, corn flour and salt together. Remove the aerated mixture from the machine and fold in the flour mixture and lemon zest.

Slowly add the oil to the mixture folding carefully until all the oil has been incorporated. Bake in a lined loaf tin (8 x 21cm) at 160°C for 45-50 mins.