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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.

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 1 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.

 

Categorized under Baked Recipes, Cakes, Christmas Recipes, Nuts Free, Recipes for Kids

{ 49 comments… add one }

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  • Kathy November 8, 2014, 11:46 pm

    Do you think this cake could be made successfully in a loaf pan?

    Reply
    • Kanan November 9, 2014, 4:26 am

      Yes you can make in loaf pan as well. Baking time may vary.

      Reply
  • shampa August 26, 2014, 9:05 am

    hi! can you tell me how i make it in pressure cooker?

    Reply
    • Kanan August 26, 2014, 3:05 pm

      Don’t know. I have never made it in pressure cooker.

      Reply
  • sheetal July 28, 2014, 10:30 am

    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

    Reply
    • Kanan July 28, 2014, 12:19 pm

      You can use salted butter. it gives very slight salty taste, of course not bad.

      Reply
      • Sheetal July 29, 2014, 10:56 am

        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..

        Reply
        • Kanan July 29, 2014, 12:09 pm

          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.

          Reply
  • pooja June 26, 2014, 4:16 pm

    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 !

    Reply
    • Kanan June 26, 2014, 4:24 pm

      very happy to hear that cake came out good. Hope you like mango cake as well.

      Reply
  • kim June 12, 2014, 10:42 am

    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)

    Reply
    • Kanan June 12, 2014, 1:17 pm

      To make lemon cake vegan, use margarine and soy yogurt. Vegan milk is not good substitute for yogurt.

      Reply
  • Jinal June 10, 2014, 5:50 pm

    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!!

    Reply
    • Kanan June 10, 2014, 6:02 pm

      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

      Reply
      • Jinal June 11, 2014, 5:53 am

        thanks for the prompt reply :)

        Reply
  • Pardeep March 10, 2014, 5:48 pm

    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 :)

    Reply
    • Kanan March 10, 2014, 7:57 pm

      Thank you Pradeep. Very happy to know that everyone liked lemon cake.

      Reply
  • Puvs January 25, 2014, 2:16 pm

    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..

    Reply
    • Kanan January 25, 2014, 4:36 pm

      Thanks for the feedback. happy to know that everyone liked the cake.

      Reply
  • Madhu December 21, 2013, 2:03 am

    Hi
    Can this be made in a 8×8 inch square pan?

    Reply
    • Kanan December 21, 2013, 2:48 am

      Yes, you can make in 8×8 inch square pan.

      Reply
  • Daisy December 20, 2013, 10:25 pm

    Can I use Greek yogurt in this recipe? Would I use the same amount as it’s quite thick.

    Reply
    • Kanan December 21, 2013, 2:46 am

      You can use same amount of Greek yogurt instead. It is thick or not, it doesn’t matter.

      Reply
  • Irma November 19, 2013, 7:40 pm

    Hi! Do you think this would come out ok if I poured it into cupcake molds instead?

    Reply
    • Kanan November 20, 2013, 2:27 pm

      Yes you can make cupcakes out of it. but baking time will be less because you are making smaller sized cake.

      Reply
      • Irma November 25, 2013, 9:32 pm

        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!

        Reply
        • Kanan November 25, 2013, 11:16 pm

          great to hear that it came out good in cupcake form.

          Reply
  • puspa July 18, 2013, 1:44 pm

    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.

    Reply
    • Kanan July 18, 2013, 2:32 pm

      for this recipe, all purpose flour 1 1/2 cups = 190 grams

      Happy Birthday in advance to your husband. :)

      Reply
  • Nimisha kale June 12, 2013, 12:28 pm

    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

    Reply
    • Kanan June 12, 2013, 12:39 pm

      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.

      Reply
  • Lidia June 5, 2013, 5:15 pm

    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

    Reply
    • Kanan June 5, 2013, 6:30 pm

      Thanks Lidia for your feedback.

      Reply
  • Tanya May 17, 2013, 8:58 am

    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 :D

    Reply
    • Kanan May 17, 2013, 11:57 am

      Very happy to hear that Tanya. :)

      Reply
  • Yogeshni April 23, 2013, 6:10 am

    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

    Reply
    • Kanan April 23, 2013, 10:55 am

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

      Reply
  • Baker Street October 22, 2012, 1:13 pm

    The tender crumb, the zesty glaze – I love it all! Great recipe! :)

    Reply
  • dassana October 2, 2012, 3:06 pm

    the cake looks soft and delicious.

    Reply
  • jeyashrisuresh October 2, 2012, 5:25 am

    It look super tempting, very nicely done

    Reply
  • meena October 2, 2012, 3:54 am

    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

    Reply
  • Sanoli Ghosh October 1, 2012, 6:43 pm

    OMG! wonderful lemon butter cake. Yummy…..

    Reply
  • Priya October 1, 2012, 6:39 pm

    Feel like having a slice rite now, fantastic super spongy lemon cake.

    Reply
  • ValarmathiSanjeev October 1, 2012, 6:08 pm

    Cake looks tempting and yummy, perfectly done…looks awesome.

    Reply
  • Reva October 1, 2012, 3:30 pm

    Cake looks awesome.. I can’t believe it is eggless..:))
    Reva

    Reply
    • vidya June 15, 2013, 12:10 pm

      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 :)

      Reply
      • Kanan June 15, 2013, 2:46 pm

        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. :)

        Reply
        • vidhya August 19, 2013, 10:26 am

          Can i use olive oil instead of butter?How much oil should i use?

          Reply
          • Kanan August 19, 2013, 12:35 pm

            I have never tried this cake with oil. So I cannot give the exact amount of oil one should use in the cake.

            Reply