Eggless Lemon Cake Recipe

Eggless lemon cake recipe – soft, fluffy and super moist cake recipe with lemon. It is covered with lemon icing. Yes double dose of lemon.

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 dear husband’s favorite 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.

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.

Check out more eggless cake recipes
Chocolate cake // Vanilla cake // Orange cake // Carrot cake


How to make Eggless Lemon Cake Recipe (Step by Step Photos):


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1) Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.

2) Lightly butter 9 inch round cake pan and keep it aside. Alternately you can spray it with nonstick cooking spray.

3) Take all purpose flour, baking soda and baking powder in a bowl.

4) Mix well till incorporated.

5) Take soften butter in another bowl. Butter should be at room temperature.

6) Beat it till it is light and smooth. you can use stand mixer or hand mixer or by hand with wire whisk.

7) Add granulated sugar.

8) Beat it till light and fluffy.

9) Add yogurt. And beat it till mix.

10) Add lemon juice and lemon zest. Mix it well.

11) Add half of the flour mixture.

12) And beat it till incorporated.

13) Then add remaining flour mixture.

14) Again beat it well. Do not over mix it.

15) Pour batter in prepared cake pan. Lightly tap on counter top to remove any air bubbles.

16) 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.

17) 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.

18) To make icing, Sift powdered sugar in a bowl.

19) Add 2 tablespoons of lemon juice and stir until you get thick and smooth glaze.

20) When you drop glaze from spoon it should be smooth and runny. Add more lemon juice or sugar as needed.

21) Pour icing over top of cake.

22) Spread it with butter knife and let it drip down from sides.

23) Let the icing dry before you cut or cover and store.

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

Serving suggestion: Serve a slice of this as a dessert. Make it on any special occasion or festival.

4.85 from 13 votes
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Eggless lemon cake recipe (how to make eggless lemon cake recipe)

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Kanan

Ingredients (1 cup = 240 ml)

For eggless lemon cake recipe:

  • 1 ¾ cups All purpose flour (Maida)
  • 1 teaspoon Baking soda
  • 2 teaspoons Baking powder
  • 1 stick or ½ cup Unsalted Butter soften at room temperature
  • ½ cup White Granulated sugar
  • 1 ¼ cups Plain Yogurt
  • 3 tablespoons Lemon juice
  • 1 teaspoon Lemon zest from 1 lemon

For Icing:

  • 1 cup Powdered sugar (Confectioner’s sugar or icing sugar)
  • 2 tablespoons Lemon juice

Instructions

Making eggless lemon cake recipe:

  1. Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
  2. Lightly butter 9 inch round cake pan and keep it aside. Alternately you can spray it with nonstick cooking spray.
  3. Take all purpose flour, baking soda and baking powder in a bowl. Mix well till incorporated.
  4. Take soften butter in another bowl.
  5. Beat it till it is light and smooth. you can use stand mixer or hand mixer or by hand with wire whisk.
  6. Add granulated sugar. Beat it till light and fluffy.
  7. Add yogurt. And beat it till mix.
  8. Add lemon juice and lemon zest. Mix it well.
  9. Add half of the flour mixture. And beat it till incorporated.
  10. Then add remaining flour mixture. Again beat it well. Do not over mix it.
  11. Pour batter in prepared cake pan. Lightly tap on counter top to remove any air bubbles.
  12. 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.
  13. Let it cool for 5 minutes in a pan.
  14. Then loosen the sides with butter knife and remove it on cooling rack.
  15. 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.
  5. Spread it with butter knife and let it drip down from sides.
  6. Let the icing dry before you cut.

Adapted from – Sanjeev Kapoor’s Recipe

View Comments (136)

  • Hi I just love your recipes.. Eggless chocolate is my all time favorite.. I want to try this lemon cake but I have a few doubts. 1) what's the difference between lemon juice and lemon zest ? 2) won't the lemon juice added cause a sort of bitter taste once we refrigerate it?

    • 1) lemon zest is the outer yellow layer of the skin. Grate the yellow part only using fine grater. Do not grate the inside white part, that is bitter. You can see the photo at step 10.
      While lemon juice is simply squeezed lemon.
      2) No it will not taste bitter even after refrigerated.

  • Hi, Can I use low fat organic yogurt in this recipe or does it need full fat yogurt for extra moisture? Thanks!

  • Hi ,
    Is the flour taken here 1 cup=240gm?Also sugar 1/2 cup is 125gm.is that enough to sweeten the cake?
    Thankyou

  • this is the best cake Ive ever tasted, will publish a photo on instagram and link in my blog soon. Delicious.