About this eggless lemon cake recipe
Eggless lemon cake is soft and flavorful cake made with flour, sugar, yogurt, oil and flavored with fresh lemon juice. This cake has a refreshing sweet & tangy flavor and a bright moist texture.
Recipe highlights –
- Eggless and vegetarian-friendly
- Bright and refreshing flavor from tangy lemons
- Soft and moist texture
- Topped with a simple lemon icing
- Simple, everyday ingredients
- Ideal for tea-time, celebrations or casual dessert
This cake has a bright, lemony flavor with a perfect mix of sweetness and tanginess. Its soft and moist texture makes it a great choice for any occasion—whether it’s tea-time, a family get-together, or a celebration.
How to substitute egg in lemon cake?
There are variety of ingredients that can substitute eggs in a cake with the basic objective that they should help to bind the ingredients together, help the cake rise and give it a moist and soft texture.
Some of the good quality egg substitute includes Greek yoghurt, mashed bananas, silken tofu, buttermilk, unsweetened apple sauce etc. I have used Greek Yogurt in this recipe, along with baking powder & baking soda.
Whether you’re avoiding eggs due to dietary preferences, allergies, or simply want a lighter dessert, this cake delivers amazing flavor and texture without compromising on quality. The lemony aroma combined with its soft crumb makes it a crowd-pleaser, even for those who typically prefer traditional cakes.
Main ingredients for eggless lemon cake
This cake is made with simple, everyday ingredients that are likely already available in your pantry. The batter comes together using the following ingredients:
- All-purpose flour – Provides structure and a soft texture.
- White sugar – Adds sweetness and balances the tart lemon flavor.
- Greek yogurt – Keeps the cake moist and acts as a perfect egg substitute.
- Oil – Ensures a tender and rich crumb.
- Lemon juice and lemon zest – Deliver a fresh, tangy flavor and vibrant aroma.
- Vanilla essence – Enhances the overall flavor profile.
For topping, I prefer a simple lemon icing made with lemon juice and powdered sugar for a sweet and tangy finish. Alternatively, you can frost the cake with buttercream or any icing of your choice to suit your taste.
Handy tips for making this recipe
Here are a few helpful tips to ensure your eggless lemon cake turns out perfect every time –
- Use Fresh Lemons – Always use fresh lemons for their juice and zest. Avoid bottled lemon juice, as it lacks the vibrant flavor that fresh lemons provide.
- Sift Dry Ingredients – Sift the flour and other dry ingredients through a strainer before adding them to the wet ingredients. This incorporates air into the mixture, resulting in a lighter texture.
- Avoid Over-mixing – Gently fold the ingredients with a spatula until just combined. Over-mixing can deflate the air bubbles, making the cake dense and preventing it from rising properly.
- Bake Immediately – Once the batter is ready, bake the cake right away. Delaying can cause the baking powder and baking soda to activate too soon, affecting the cake’s rise.
- Preheat the Oven – Always preheat your oven to the correct temperature before baking. This ensures even baking and proper rising.
- Check for Doneness – Use a toothpick to check if the cake is done. Insert it into the center of the cake—it should come out clean or with a few crumbs attached.
- Avoid Opening the Oven Door: Do not open the oven door until the cake is almost done baking. Opening the door too soon releases heat and may cause the cake to sink in the middle.
- Cool Before Transferring: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps prevent breaking or crumbling.
Storage & serving suggestions
The eggless lemon cake can be stored in the refrigerator for up to a week. To keep it fresh and moist, store it in an airtight container, which prevents it from drying out or absorbing any odors.
While the cake’s tangy flavor and moist texture make the eggless lemon cake delicious on their own, but I love to serve it with some lemon icing or some cream cheese frosting. As a simpler alternative, you can dust the cake with powdered sugar or serve with a dollop of whipped cream.
Another option is to serve it with some fresh fruit like raspberries, blueberries or strawberries to provide a dash of color and add more sweetness. These fruits not only complement the lemon flavor but also make the presentation more vibrant and appealing, perfect for gatherings and celebrations.
To make eggless lemon cake at home follow the detailed step by step recipe with photos posted below.
Eggless Lemon Cake Recipe
Recipe Info
Nutrition
Ingredients For Eggless Lemon Cake Recipe
For the cake batter
- 1.5 Cups All Purpose Flour (Maida)
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Cup Hung Curd (Strained yogurt / Greek yogurt)
- 1/2 Cup Milk
- 3/4 Cup Cooking Oil
- 5 Tablespoon Lemon Juice
- 1/3 Cup Sugar
- 1/2 Teaspoon Vanilla Extract
- 1 Tablespoon Lemon Zest
For the lemon icing
- 2 Tablespoons Lemon Juice
- 1/2 Cup Powdered Sugar
Step By Step Instructions for Eggless Lemon Cake Recipe
Making the cake
- Preheat your oven to 350 F or 180 C. Prepare your baking tray by lining it with parchment paper. Then brush with a layer of oil and dust it with some plain flour. Set the lined tray aside.
- Sieve the plain flour to remove any lumps and to incorporate some air into it. Also sieve the baking soda and baking powder together.1.5 Cups All Purpose Flour (Maida), 1/2 Teaspoon Baking Soda, 1 Teaspoon Baking Powder
- Mix the dry ingredients in a bowl and set it aside.
- Beat some yogurt and milk in a mixing bowl.1 Cup Hung Curd (Strained yogurt / Greek yogurt), 1/2 Cup Milk
- Then add vegetable oil, lemon juice and sugar to the bowl.3/4 Cup Cooking Oil, 5 Tablespoon Lemon Juice, 1/3 Cup Sugar
- Also add vanilla extract and lemon zest.1/2 Teaspoon Vanilla Extract, 1 Tablespoon Lemon Zest
- Mix all the wet ingredient together well to make a smooth batter.
- Then add in the dry ingredients and mix well to remove any lumps.
- Pour the batter into the prepared baking tray.
- Bake the cake for 40 mins or till a toothpick comes out clean. Then let the cake cool down and remove it from the tray.
Making the lemon icing
- While the cake is baking, take some powdered sugar in a bowl.1/2 Cup Powdered Sugar
- Add lemon juice to the bowl.2 Tablespoons Lemon Juice
- Whisk all the ingredients together to make a smooth glaze.
- Eggless lemon cake is ready. Pour the glaze on the top of the cake and enjoy.
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