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Tart and sweet - this eggless lemon cake has the perfect blend of both with a delicious lemon flavoured glaze. This is my tried and tested recipe and you too can bake this cake from scratch, so easily!
I’m a sucker for a good old fashioned cake and have always loved the zesty flavour of lemons. I wanted to try combining the two and this cake was the result!
It was surprisingly easy and you’ll be surprised to see how a cake can be so fluffy and soft.
I really wanted that lemony flavour to shine, so I used lemon juice and zest in the cake and topped it with a bright and fresh lemon glaze. Take one bite and you’ll close your eyes and pucker your lips.
Here’s how you can make an eggless lemon cake, soft, fluffy, lemony, and sweet! There are just a few steps to take before baking. Detailed list of ingredients and quantities are in the recipe below along with a video of step-by-step instructions for that perfect and easy lemon cake from scratch.
- Make sure all your ingredients are at room temperature
- I’ve used homemade curd, which acts as a substitute for eggs in this recipe, but you can easily use greek yogurt in this recipe
- Use only fresh lemon juice and not the store bought stuff.
- Oil makes this cake really moist. I prefer it to butter in this recipe. Use any neutral flavoured oil - canola, rice bran, sunflower. Strong flavoured oils such as groundnut, sesame or mustard can compete with the lemon flavour
- Don’t skip the lemon glaze. The cake on its own is mildly sweet to compensate for the glaze which adds additional sweetness and a hit of lemon flavour
Pour the glaze while the cake is still slightly warm to allow the cake to soak it all up
A cake without eggs
Curd and oil make this eggless cake really soft, fluffy and moist.
Do you really need the lemon glaze?
I definitely think so because the lemon cake is not very sweet on its own. It brings out more of this incredible lemony, sweet flavour in the cake. And you’ll love the tangy taste so much.
Bundt tin or cake pan?
It’s your choice. I prefer the bundt tin because the cake mix spreads so well that the heat gets spread evenly, during baking. I also love how beautiful the cake turns out to be in a bundt tin. But, you can easily use a regular 8 inch cake tin in a pinch.
How long does this cake last?
This eggless lemon cake remains fresh for 3 days if left at room temperature and can last for up to a week, if stored in the fridge.
There you have it! You can have this just as it is, and walk away happy and smiling. Or, you can serve it plain with a cup of tea for snack. You can also serve this with some fresh fruits or top it with some ice cream or some whipped cream!
Watch the Video
Eggless Lemon Cake
Tart and sweet, this eggless lemon cake is the perfect blend of both! Really soft and moist, this recipe is a keeper.
5 from 12 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8 people
Calories: 235kcal
Author: Richa
Ingredients
- 1 ⅛ Cup (266.16 ml) Curd or Greek Yogurt
- 4 Tablespoons (59.15 ml) Canola Oil
- ⅓ Cup (66.67 g) Sugar
- 1 Tablespoon Lemon Zest
- 3 Tablespoons (44.36 ml) Lemon Juice
- 1 Teaspoon Vanilla Essence
- 1 ½ Cup (187.5 g) All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 ¾ Teaspoon Baking Powder
- ⅛ Teaspoon Salt
Lemon Glaze
- ¼ Cup (59.15 ml) Lemon Juice freshly squeezed
- ½ Cup (60 g) Icing Sugar
- 1 Teaspoon Butter
Instructions
Preheat the oven to 180C. Grease and line an 8 inch round cake pan or grease a bundt cake tin.
Add curd, oil, sugar, lemon zest, lemon juice and vanilla essence to a mixing bowl. Using a hand blender or a whisk, beat to combine all the ingredients. Continue whisking until the sugar has almost dissolved.
In a separate bowl, sieve together, flour, baking powder, baking soda and salt. Add this to the curd mix and whisk to combine. Whisk well and ensure there are no lumps.
Once the batter is ready, pour into the prepared cake pan. Gently tap against the counter to remove any air bubbles. Bake at 180C for 30 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let it cool for 10 minutes.
To make the glaze, whisk together all the ingredients under glaze until smooth and shiny. Pour over the cake while its still slightly warm.
Video
Notes
- Remember to prep and measure your ingredients before you begin. It's also important to grease and line the baking tin and preheat the oven.
- This is a quick recipe, the batter comes together in just 10 minutes so be sure to keep the prep ready to go.
- You can also add orange zest instead for an extra kick of citrus!
- The baking time will depend on your oven. Bake at 180C for 30 minutes or until a toothpick inserted comes out clean. You can judge by touching the top of the cake, if it is too soft, then it needs at least 10 more minutes. The surface should be firm to touch.
- Make the glaze while the cake is baking. Once the cake is done baking, allow it to cool for 10 minutes. Transfer onto wire rack and remove the parchment. Allow it to cool for another 10 minutes.
- While the cake is still warm, add the glaze and allow it to soak through.
Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 281mg | Potassium: 81mg | Fiber: 1g | Sugar: 17g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg
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Reader Interactions
Comments
Anu says
Wonderful recipe! The cake came out really well. Love the presentation and the exact measurements given. Great job!!!
Reply
Richa says
Yay! Glad you liked it Anu
Reply
Nisha says
yummy 😋 Supper MoistReply
Ashwini says
Tried this recipe and it turned out amazing. super moist and flavourful. Easy steps, clear and detailed instructions. Made the cake thrice in a span of 10 days. one for self consumption and two orders. Once added blueberries and second time added almond flour and slivered almonds on top. Thanks a ton Richa.Reply
lovelcute says
lovelcute wow very nice content perfectReply
Divya says
Hi Richa,
The cake looks moist and fluffy.
Usually eggless cakes are more dense and less fluffy.
Is that why you are using more baking soda and baking powder for a cup of flour than the usual called for amount of 1 ts of baking powder and 1/4 ts of baking soda for a cup of flour?Reply
Richa says
Yes Divya, since this is eggless the amounts may seem higher than usual. The result is a nice, moist, airy crumb
Reply
Nandini says
Did not think I'd love this - But this is one surprise punch !
Love you recipes 🙂Reply
Nitin M says
How about Olive oil or extra virgin Olive oil??
Reply
Richa says
Any olive oil will have a flavour that it'll leave in the cake. But it might still taste nice.
Reply
Jay says
I don't know what I did wrong since it's a simple recipe, but after mixing everything together there wasn't enough moisture to even soak up the flour. I added enough kefir to get something resembling batter, but still barely wet enough to pour/scrape into the pan. It puffed up nicely when it baked but then promptly fell flat after it started to cool. Maybe the proportions don't work when using greek yoghurt?
Reply
Richa says
Hey Jay! I'm sorry this didn't work out well for you. We've tested this recipe with greek yogurt and didn't face an issue. I will test it again. Did you make any changes to the recipe or ingredients?
Reply
Tanushree Kulkarni says
Hey! I faced the same issue. In fact, I use a measuring scale when I bake so I’m sure I didn’t get the proportions wrong. My batter too turned out very thick- almost a dough consistency. Maybe it is the consistency of the yogurt?
Reply
Deep says
Tangiest, zestiest healthiest cause I made the same with sugar free and low fat butter !Reply
Judy says
I'm not familiar with green yogurt. What is it and can I substitute regular yogurt in the eggless lemon cake? Thank you! I've never made lemon curd either...so would rather use the yogurt.
Reply
Richa says
Hey Judy, you can use regular yogurt. If its too thin, take out some of the whey by hanging it in a cheese cloth. The thicker your yogurt, the better it is
Reply
Paula Albrigo says
Your eggless lemon cake looks yummy and I'd like to make it, but I have a question. What is "green" yogurt?
Reply
Richa says
Hey! Where are you seeing 'green' yogurt? The recipes asks for 'greek yogurt'
Reply
Sonny says
Hi Richa. I always read your recipes, but never had the courage to make anything. Deciding to make this the first one to try. I have a loaf pan only. Should I cook for longer and reduce the temperature a little?
Reply
Richa says
Hey Sonny, no need to change the time or temperature. This can be made in a loaf pan as well
Reply
Carol Wood says
I actually made this cake today with plain organic yoghurt. Not sure if that's the same as curd! It was so light, fluffy and moist. I could've eaten the whole cake myself. The glaze was good, too, but I didn't mind having a slice without it. Just added whipped Chantilly cream and it's Delicious! 🙂Reply
Richa says
Thanks for the feedback Carol. Curd and Yogurt are pretty much the same thing. So happy you liked it
Reply
Carol Wood says
Hi Richa, I really enjoy every recipe I try of yours and they always make me and my family smile when we taste them. I'm wondering about this eggless Lemon Cake, which uses Curd instead of eggs. I'm in Australia and keen to try making this recipe. I don't know what a Curd product is or where to buy it. Please help. Thank you. Carol, Brisbane, Australia
Reply
Richa says
Hey Carol - curd basically refers to yogurt. So you can go ahead and use plain greek yogurt
Reply
Swati says
Amazing recipe, the cake came out so soft and the glaze just sealed the deal! Don't miss the glaze guys 🙂Reply
Richa says
Yassss don't miss the glaze!!
Reply
