Eggless Lemon Cake Recipe

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Here I come with another baking recipe. I have shared with you eggless chocolate cake and Eggless vanilla Cake which can be a birthday cake. This time I made Eggless Lemon cake. It is very soft, moist cake. The ingredients are used to make this delicious cake are very common and I am sure you will have those in your pantry.

I have added lemon juice and lemon zest in the cake. It gives nice tangy and sweet flavor. I have used yogurt in this recipe, But don’t worry It does not have yogurt taste in the cake at all. This is my husband’s favorite cake.

To take this cake to an extra level up, I made lemon icing to top the cake. And this icing add more lemony flavor to the cake. Make sure that your cake is cooled completely before you icing the cake. If your cake is not cooled then cake will absorb all the icing and you will not have nice crust on top.

But as you store the cake, icing will soften and will taste even better the next day. Why? Because all the lemon flavors get time to mingle and you will have very moist (because of soften icing) and extra lemony flavor to the cake. I like the cake the day it is made with crusty icing but dear hubby likes it next day when flavors mingle.

Adapted from – Sanjeev Kapoor’s Recipe

Step by step recipe for Eggless lemon cake:

1) Preheat the oven to 350 degree F (180 degree C) for at least 10 minutes. Lightly butter 9 inch round cake pan and keep it aside.

2) Take dry ingredients except sugar in a bowl. Mix well till incorporated.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

3) Take soften butter in bowl. Beat it till light.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

4) Add granulated sugar. Beat it till light and fluffy.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

5) Then beat yogurt in till it is incorporated. Also mix in lemon juice and zest.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

6) Add half of the flour mixture. beat it till incorporated.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

7) Then beat in remaining flour mixture. Do not over mix it.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

8) Pour batter in prepared cake pan. Lightly tap on counter top to remove any air bubbles. Bake in preheated oven for 30-35 minutes. Cake will leave the sides of cake pan.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

9) Let it cool for 5 minutes in a pan. Then loosen the sides with butter knife and remove it on cooling rack. And let it cool completely. While its cooling, sift powdered sugar in a bowl.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

10) Add 2 tablespoons of lemon juice and stir until you get thick and smooth glaze. When you drop glaze from spoon it should be smooth and runny. Add more lemon juice or sugar as needed.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

11) Pour icing over top of cake. Spread it with butter knife and let it drip down from sides.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

12) Let the icing dry before you serve or cover and store.
Eggless Lemon Cake Recipe | Lemon Yogurt cake Recipe

So what are waiting for? Get in your kitchen and make this eggless lemon yogurt cake recipe. Enjoy with your family or loved ones.

Here is the Eggless Lemon cake recipe:

4.0 from 2 reviews
Eggless Lemon Cake
 
Prep time
Cook time
Total time
 
Eggless Lemon cake recipe - very soft, ultra moist cake with double lemon flavor from lemon icing
Author:
Category: Eggless Baking, dessert
Cuisine: World
Yield: one 9 inch round cake
Ingredients
For Cake:
  • All purpose flour (Mainda) – 1 ¾ cups
  • Baking soda – 1 teaspoon
  • Baking powder – 2 teaspoons
  • Unsalted Butter – 1 stick (1/2 cup), soften at room temperature
  • Granulated sugar – ½ cup
  • Yogurt – 1 ¼ cups
  • Fresh Lemon juice – 3 tablespoons
  • Lemon zest – from 1 lemon
For Icing:
  • Powdered sugar (Confectioner’s sugar or icing sugar) – 1 cup
  • Fresh Lemon juice – 2 tablespoons
Instructions
  1. Preheat the oven to 350 degree F (180 degree C) for at least 10 minutes.
  2. Lightly butter 9 inch round cake pan and keep it aside.
  3. Take all purpose flour, baking soda and baking powder in a bowl. Mix well till incorporated.
  4. Take soften butter in bowl. Butter should be at room temperature. Beat it till light with stand mixer or hand mixer or by hand with wire whisk.
  5. Add granulated sugar. Beat it till light and fluffy.
  6. Add yogurt. And beat it till mix.
  7. Add lemon juice and lemon zest. Mix it well.
  8. Add half of the flour mixture. And beat it till incorporated.
  9. Then add remaining flour mixture. Beat it well. Do not over mix it.
  10. Pour batter in prepared cake pan. Lightly tap on counter top to remove any air bubbles.
  11. Bake in preheated oven for 30-35 minutes or a toothpick inserted in middle of cake will come out clean. And cake will leave the sides of cake pan.
  12. Let it cool for 5 minutes in a pan. Then loosen the sides with butter knife and remove it on cooling rack. And let it cool completely.
Make icing
  1. Sift powdered sugar in a bowl.
  2. Add 2 tablespoons of lemon juice and stir until you get thick and smooth glaze.
  3. When you drop glaze from spoon it should be smooth and runny. Add more lemon juice or sugar as needed.
  4. Pour icing over top of cake. Spread it with butter knife and let it drip down from sides.
  5. Let the icing dry before you serve or cover and store.
Additional Info
Taste – Sweet and tangy from lemon. Extra lemon flavor from lemon icing

Shelf life – It stays fresh for 3-4 day covered at room temperature. But icing will soften next day.

Serving suggestions – Serve a slice of cake as a dessert. Make it on any special occasion or festival.

Tips -
- Let the cake cool completely before you do icing. If cake is warm when you do icing then cake will soak all icing. It won’t have as shown in picture.
- Always preheat the oven for at least 10 minutes.

 

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Comments

  1. Dhwani says

    I wanted to ask can we use normal powdered sugar for making icing ? Or is it necessary to use icing sugar ?

  2. preeti sharma says

    So your friend has to be blamed. Good to know you are clarifying. The recipe is on the link below.

    • says

      Thanks, updated the recipe with proper link. I was not able to approve the comment with link because of the site setting to prevent Spam links comments. So I removed the link from your comment but the same added in the recipe.

  3. preeti sharma says

    Why are you not giving credits to Sanjeev Kapoor for this recipe. In your Paneeer Butter Masala recipe you are mentioning him. Then why not in this recipe. Why you wanna take credit of his recipe and work.

    • says

      Oh I do not know that this is Sanjeev Kapoor’s recipe. My friend gave me this recipe, she might be baking it from his cookbook, so I wasn’t aware of it. If you have link to his recipe, please let me know, I will update the post. I don’t want to take anyone’s credit. I always mention if I have adapted it. I never say I created any recipe, I am an armature cook who is learning and sharing,

  4. neelam says

    Hello, I followed your receipe, but the cake turned out uncooked from inside :( I don’t know why, it was uncooked. I use bio yogurt for the yogurt….would that effect it and I think the cake was too crispy on the outside :(
    Any suggestions to why it didn’t turn out right?

    Thanks.

    • says

      I am not sure what is bio yogurt is. If it is dairy yogurt than it is not a problem.
      Everybody’s oven is different, so you might need few minutes more to bake the cake fully. The mentioned time is the guideline. few minutes more or less it depends on your oven.
      The cake should be baked in the middle rack of the oven. If you put on the top rack then it starts to brown from top too fast

  5. Karthika says

    Hi Kanan, I tried out the recipe yesterday and the cake’s come out nice and fluffy. The toothpick came out clean at the end of 35 mins at 180C but the top and crust remained white. I kept it in for 10 more minutes, but there was no real difference. Is there anything you think I could do to brown it better on the outside?

    • says

      I have no idea how to make it brown on top. I think, it should be fine as long as cake is cooked all the way through and tastes good. I have a question though, you kept it for extra 10 minutes. does the cake dry out or overcooked?

  6. says

    The recipe was fantastic. I followed the instructions exactly the way it was mentioned. The outcome was a moist , soft cake; with a sweet , tangy lemon flavour.i served to my mom at tea time and she was pleasantly surprised. I would like to mention here that all the ingredients in the recipe were easily available in the kitchen, I didn’t have to hunt for anything particular from the market….which made baking it all the more convenient. Thank you so much for this wonderful recipe…

    • says

      lemon zest is the outer layer of the lemon. You need micro-plane grater. Just grate the yellow part. Do not grate the white part that is bitter.

  7. sheetal says

    Hi kanan thx for this recipe.. what if we dont have unsalted butter? Can we use our normal butter? But I guess it will give salty taste to the cake. Pls suggest

      • Sheetal says

        Hey Kanan cake came out so well. I used normal butter only but it tastes delicious Thanks to you :) :) just 1 question is 35 min of baking is enough? because after eating i felt if i would have baked it for more 5 to 7 min it would have been more fluffy but anyways its so tasty so i don’t mind..

        • says

          Nice to hear that you liked the cake. About the baking time, everybody’s oven is little different. If you think cake is little raw from inside than you can bake few minutes longer. 35 mins were enough for me. But the cake is not raw (check by inserting a toothpick, if it comes out clean than cake is ready) and you bake it little more it becomes dry, the cake will not be moist.

  8. pooja says

    I tried this recipe and the cake turned out beautiful :) :) My family loved it too. I did not make the icing but I added a little yellow colour to the batter, I just love my cakes to look the flavour too :) :) Will be trying your mango cake soon :) thank you !

  9. kim says

    what a lovely site. I am a vegan and always looking for easy recipes (that don’t have bizarre ingredients). I will definitely make the orange cake this weekend. Do you think I could use soya milk instead of yoghurt on this recipe (I will use margarine instead of butter).
    thanks for a GREAT group of yummy recipes
    Kim (South Africa)

  10. Jinal says

    Hi, just came across ur blog while searching for a lemon cake recipe and am quite inspired by the beautiful recipes that you have put up.
    Can you please tell me the amount of flour that has to be used in gms? Is it 1cup +1/2 cup( as mentioned in one of ur comments to a reader, or is it 1 cup+3/4th cup as per the recipe that has been posted.
    Also please specify the amount in gms if it is possible. Thanks in advance!!

    • says

      amount mentioned in the comment is wrong by mistake. It is 1 3/4 cups in the recipe.
      all purpose flour 1 3/4 cups = 210 grams
      granulated sugar – 1/2 cup = 100 grams
      butter – 1 stick = 113 grams
      Powdered sugar – 1 cup = 125 grams
      Hope this helps

  11. Pardeep says

    I became fan of your website…. This is an awesome recipe I can’t believe I baked a cake that turned out this good .. Everyone in family loved it.. Your pizza recipe is next on my list to try .. And will definetly let you know after I try it .. Thanks a lot :)

  12. Puvs says

    Found this recipe randomly as i googled eggless lemon cake & it surely was an easy peasy one as i didnt have to go out to get any ingredients. Love the texture & the taste. My first ever lemon cake & everyone loves it! Thanks..

      • says

        I just wanted to update you on the cupcakes – They worked out great! The cake was wonderful and, instead of your icing (since I wanted cupcakes with decorative frosting), I make a cream cheese frosting that I topped with lemon zest. It was delicious! THANKS for this recipe!

  13. puspa says

    hi!
    I would like to try your recipe for my hubby’s bday. May i know hw much flour
    (in gram) used? I ‘m going to bake a cake for the first time. Thank you.

  14. Nimisha kale says

    hello….
    I have a question…is 1/2 cup sugar enough for the flour quantity used……?for our taste buds i feel it bit less…can i increase the sugar level to 1 cup……will the texture of cake differ….?
    thanks,Nimisha

    • Kanan says

      Hi Nimisha, If you are making icing (made from 1 cup sugar) on the top then 1/2 cup of sugar is enough in the cake. (1+1/2 cup sugar for entire cake)

      I have never tried with more sugar quantity, so I can’t guarantee you about the texture. But as per my experience in Baking, sugar quantity wouldn’t make difference in texture. So you can try it with more sugar only if not making icing.

  15. Lidia says

    This is the best cake ever!! i am for sure going to add it to my receipe book! It is vey moist and perfect.thank you

  16. Tanya says

    Hi!
    I just made the cake and it turned out so good! I’m definitely going to make it again soon :)
    Thank you for the brilliant recipe 😀

  17. Yogeshni says

    Hi,

    I tried your recipe for the lemon cake and it came out great.

    Thanks for a brilliant eggless recipe :) I’m a vegetarian and its difficult finding an eggless version of the cake.

    thanks :)

    Yogeshni

    • Kanan says

      Happy to hear that lemon cake came out great. Yogeshni, you will find many other eggless and vegetarian recipes here on SpiceuptheCurry. Enjoy!!

  18. meena says

    fantastic kannan. i hv to see tht chocolate cake again. this looks so yummy and u know what first thing i always see is whats up next on ur space hehe

    next is my all time favourite dahi vada looking forward to it
    now off to see ur choco cake

    • vidya says

      Superb. You may want to mention that you have to increase the sugar if one is not planning to decorate with icing. Wonderful texture and wonderfully illustrated. great effort :)

      • Kanan says

        Hi Vidya, I have not mentioned it in recipe because I have not tried it with more sugar. So I cannot give assurance that it will be 100% success. I only write and include tips and suggestions in the recipe which I have tried and tasted. Thanks. :)