Eggless Lemon Cake

Serves 4

40 mins

235 Kcal

Zesty, tangy, and unbelievably moist—this Eggless Lemon Cake is the citrusy treat you never knew you needed! Imagine sunshine in cake form: light, fluffy, and packed with bold lemon flavor. It's the perfect option for anyone who wants a delicious dessert without the eggs, yet still wants that perfect balance of sweetness and tang. The secret to its irresistibly soft texture? A killer combo of fresh lemon juice, zest, and just a hint of yogurt to keep it oh-so-tender. Whether you're a fan of the signature glaze or prefer it without, a generous drizzle of lemon icing adds that extra burst of citrusy sweetness that takes this cake to the next level. This eggless lemon cake is the ultimate crowd-pleaser, no matter the occasion. Craving a quick pick-me-up with your afternoon coffee? Eggless lemon cake to the rescue. Need a show-stopping dessert for that dinner party you may have accidentally signed up for? This cake's got your back. Easy to make, versatile, and guaranteed to impress, it's the eggless lemon cake that works for any situation. Whether you're an egg-free baking pro or a newbie in the kitchen, this eggless lemon cake recipe will have you coming back for seconds (or maybe even thirds—we won't tell). One bite, and you'll be hooked—this cake doesn't just shine, it sparkles.

Ingredients required for Eggless Lemon Cake

1 tbsp lemon zest
3 1/4 tbsp lemon juice
1 1/2 cup all purpose flour
1 tsp baking soda
1 3/4 tsp baking powder
1/2 tsp salt
1/2 cup icing sugar
1 tsp butter
1/3 cup sugar
4 tbsp canola oil
1 1/3 cup curd
Vanilla essence

Cooking steps for Eggless Lemon Cake

1
Craving something light, citrusy, and downright irresistible? Enter the Eggless Lemon Cake—a zesty delight that's fluffy, flavorful, and topped with a glossy glaze that practically says, “Eat me!” Ready to whip up this tangy masterpiece? Let's get baking.
2
Start by preheating your oven to 180 C. While it's heating up, grease and line an 8-inch round cake pan—it's all about nailing that perfect base.
3
In a large mixing bowl, toss in curd, oil, sugar, lemon zest, lemon juice, and a splash of vanilla essence.
4
Grab your whisk or hand blender (no judgment on your kitchen tools) and blend it all together until the mix is smooth and silky. Keep whisking until the sugar dissolves almost completely—smooth texture is the goal here.
5
In another bowl, sift together the dry ingredients: flour, baking powder, baking soda, and a pinch of salt. Trust us, sifting is the game-changer for a light and fluffy cake.
6
Gradually fold the dry ingredients into the wet mixture, whisking until you have a smooth, lump-free batter. Smooth batter, happy cake.
7
Pour the batter into your prepared pan, give it a gentle tap on the counter to pop any air bubbles, and slide it into the oven.
8
Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. While your cake bakes, whip up the glaze by whisking powdered sugar, lemon juice, and a splash of water until glossy and smooth.
9
When your cake is done, let it cool in the pan for 10 minutes—resist the temptation to glaze it right away. Once slightly warm, pour the glaze over the top and let it drizzle down the sides in the most satisfying way. Chef's kiss.
10
Cool the cake completely before slicing. Each bite delivers the perfect combo of zesty lemon flavor, soft and airy texture, and a sweet glaze that ties it all together.
11
This Eggless Lemon Cake Recipe is a winner for any occasion, from afternoon indulgence to party showstopper. Light, fluffy, and bursting with flavor, it's guaranteed to impress and disappear fast!

Shop Ingredients

Baking Powder (1 3/4 Tsp)

Curd (1 1/3 cup)

168

Salt (1/2 Tsp)

116

105

144

Vanilla Essence

169

All Purpose Flour (1 1/2 cup)

Baking Soda (1 Tsp)

Lemon Zest (1 Tbsp)

Lemon Juice (3 1/4 Tbsp)

Sugar (1/3 cup)

254

278

281

Canola Oil (4 Tbsp)

348

1443

Butter (1 Tsp)

295

122

123

295

106

124

Icing Sugar (1/2 cup)

130

FAQs

Can I substitute ingredients in an eggless lemon cake recipe?

Of course! Ingredient swaps are super flexible with an eggless lemon cake. To make it healthier, you can use whole wheat flour instead of all-purpose flour to make it heartier. If you need a dairy-free version, switch out regular milk for almond, soy, or coconut milk. And for eggs? No problem, flaxseed meal, yogurt, or mashed banana are excellent options that keep the cake moist, smooth, and delicious without compromising taste.

How do I make an eggless lemon cake fluffy?

The fluffiness of your eggless lemon cake comes down to two things: leavening agents and technique. Always check that your baking powder and baking soda are fresh, as they're the magic behind a good rise. Beat the wet ingredients well before adding the dry ones, and mix gently to avoid overworking the batter, which can make the cake dense. Add a tablespoon of lemon juice for an extra boost—it activates the baking soda for that perfect, airy lift.

Can I make the eggless lemon cake ahead of time?

Absolutely! Eggless lemon cake stays moist and fresh for 2–3 days when stored in an airtight container at room temperature. Wrap it up tightly and freeze for up to two months. When it's time to enjoy, let it put at room temperature for a couple of hours, and it'll taste just as flavourful as the day it was baked.