The eggless lemon loaf cake is an ideal dessert for summer gatherings, offering a light and refreshing taste. Made with 1 1/2 cups of whole wheat flour, 1/2 cup of curd, and 1/4 cup of fresh lemon juice, this cake is not only delicious but also nutritious. The use of fresh lemons enhances its flavor while providing essential vitamin C. Ingredients like olive oil and honey keep the cake moist and light, making it a healthier alternative to traditional desserts. To prepare, mix the dry and wet ingredients separately before combining them and baking at 180°C for 30 to 35 minutes. The cake can be enjoyed plain or with a lemon glaze, fitting perfectly into summer parties and family dinners. It remains fresh for 2 to 3 days at room temperature or up to 5 days in the refrigerator.