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):
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.
Eggless lemon cake recipe (how to make eggless lemon cake recipe)
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:
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Lightly butter 9 inch round cake pan and keep it aside. Alternately you can spray it with nonstick cooking spray.
- Take all purpose flour, baking soda and baking powder in a bowl. Mix well till incorporated.
- Take soften butter in another bowl.
- Beat it till it is light and smooth. you can use stand mixer or hand mixer or by hand with wire whisk.
- Add granulated sugar. Beat it till light and fluffy.
- Add yogurt. And beat it till mix.
- Add lemon juice and lemon zest. Mix it well.
- Add half of the flour mixture. And beat it till incorporated.
- Then add remaining flour mixture. Again beat it well. Do not over mix it.
- Pour batter in prepared cake pan. Lightly tap on counter top to remove any air bubbles.
- 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.
- 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:
- Sift powdered sugar in a bowl.
- 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.
- Pour icing over top of cake.
- Spread it with butter knife and let it drip down from sides.
- Let the icing dry before you cut.
Adapted from – Sanjeev Kapoor’s Recipe
Hi Kanan
when you say stick of butter…what would it be in grams please ?
1 stick of butter equals 113 grams.
please refer this conversion chart.
I made this cake for my husbands birthday. I doubled the recipe and baked in a bunting pan. I use a different lemon icing recipe that complimented it well. I used Greek yogurt and added some extra lemon juice and water. The batter was still very think and un-pourable. I transferred it over by spoon and baked 37 min. and wished for the best. It turned out to be a great cake! It was moist and reminded me of pound cake. I’m baking this one again! Thank you for posting! PS I live at 6500 feet
Glad to know that it came out good.
Because you used greek yogurt (which is thicker than regular plain yogurt), the batter was thick
this is the best cake Ive ever tasted, will publish a photo on instagram and link in my blog soon. Delicious.
I saw the photo on Instagram, cake looks delicious.
Hi ,
Is the flour taken here 1 cup=240gm?Also sugar 1/2 cup is 125gm.is that enough to sweeten the cake?
Thankyou
please use this conversion chart for gram units where 1 cup all purpose flour = 110 grams, 1/2 cup sugar = 100 grams
Hi, Can I use low fat organic yogurt in this recipe or does it need full fat yogurt for extra moisture? Thanks!
you can use any yogurt. it will be fine
Hi, can I substitute the granulated sugar for Brown sugar? Thank you
you can try and see. I have never tried with brown sugar
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 oil instead of butter..If yes what will be the quantity of oil.
I have never tried with oil, so I can’t comment.
But in the comment, one of the readers had tried with olive oil. You can read her feedback and try
Wow ! Perfectly moist and fluffy, this lemon cake is by far the best lemon cake I have ever had. Simple delicious. I added pistachio to this recipe and I think this was a big heyt and was sold out within seconds.
Happy to know that cake came out good. Thank you for the feedback
Hi,
Can we use silken tofu instead of yogurt? yogurt in our country is expensive..even milk 🙁
Not sure, I never tried this recipe using tofu
Hi,
I hope it is okay to comment so late..but can I replace yogurt with silken tofu? yogurt is expensive in our country 🙁 making it from scratch is expensive too.
Loved making this cake with kids. Absolutely delicious outcome and the icing just made my day. Thanks for the amazing recipe.
Glad to know that you liked.
Hello kanan,
The cake looks yum.
Im planning to make this cake ? .
Can you please let me know , what is
Granulated sugar, is it same regular sugar
That we use???
If no,then can i replace granulated sugar with regular powdered sugar with the same quantity that you mentioned???
yes granulated sugar is same as regular white sugar.
Hi
Can I substitute yoghurt to milk, condene milk or curd? If so please let me know teh quantities
Could you also give the measurements in grams
Yogurt and curd are the same thing, only different name. So please use the same amount of curd.
You cannot use milk or condensed milk
The juicy and yummy tasted recipe pictures melts my heart. I’ll try it, and thanks for process mentioned clearly to make an eggless lemon cake.
Sure, hope you like it
From the conversion chart, would I need to use liquid measurement for yogurt (1 cup = 240 ml)?
yes, all the recipes uses US measuring cups (1 cup=240 ml)
Hello Kanan,
I tried the recipe And it turned out to be amazing in taste and texture..
I still wanted to ask you a few things:
1. My cake sank a bit in the middle..
2. Is the batter supposed to be thick ( smooth enough when used a spatula) or should I add a bit more yoghurt next time?
3. Can I increase the amount of lemon juice?
P.s. This recipe is such a keeper!!
I’m definitely baking this cake again!
1. for sinking in the middle, there are couple of reasons – 1) old/expired baking powder 2) leavening agents (baking powder and baking soda) are not measured correctly meaning they are eyeballed. 3) too much mixing will make the batter too airy, after baking that air will released and cake will sink. 4) It may happen, if you have opened the oven more than couple of times during the baking time to check. because of that oven temperature will get lowered. hence cake will not bake properly. Always check couple of minutes before mentioned time in the recipe. Checking 5-10 minutes earlier may cause this issue.
2. As you can see in the photo, batter is thick, No need to add any extra yogurt.
3. No you cannot increase the amount of lemon juice. To get more lemony, you can increase the lemon zest quantity but not the juice.
This is the best lemon cake I have ever tasted. It’s so moist and perfectly sweet. Thank you so much for the recipe! My daughter is allergic to eggs, so she never had tasted store bought lemon cake before. She loved the cake, it’s definitely a keeper!
Thank you Priti for the positive feedback.
Glad to know that cake came out good.
hi! can u pls tell me how quantity is 1cup?
Please see this – https://www.spiceupthecurry.com/conversion-chart/
This cake was awesome! My dough was not pourable but I smoothed it out with a spatula. I made it with a loaf pan and it turned out perfect! Thank you ????
Good to hear that cake came out good.
Thank you for your positive feedback Swarnjit
Hello…I made this cake for a birthday and it was a big hit. Great taste and texture. Want to make it again but only have salted butter at home…would it make a big difference if i used salted butter instead?
You can use salted butter. It will have almost not-noticeable difference.
I use unsalted butter because I want to control the salt intake.
Glad to know that cake was hit.
AWESOME RECIPE!!
THANKS I HAVE TRIED QUITE A FEW OF YOUR RECIPES AND ALL F THEM CAME OUT GREAT!!! 🙂
Glad to know this.
Thank you for the positive feedback.
I made it for my father’s birthday and it was incredible …taste texture. Everything was perfect and
Oh yes ! I made
It in a pressure cooker.
I also recommended your website to a number of people for the yummiest eggless lemon cake 🙂
Good to hear Chandni.
Thank you for spreading the word.
Hi I have sponge flour so do I still need to use baking soda?
ahha well, this recipe calls for baking soda.
While Sponge flour is combination of all purpose flour and baking powder.
Since baking powder and baking soda are two different things. As per my opinion, you should add baking soda in the recipe.
Hi kanan. I just tried the recipe, my cake just went in the oven. I had a problem with the batter it was dough like. I followed all the measurements. But don’t know. I added a bit more water. I hope thatz fine.
Now sure why the batter was dough like. addition of water should work.
Same here. My batter definitely did not pour. I used bread flour and Greek yogurt thinned with milk. It just went into the oven. Fingers crossed!
How did it turn out?
mouthwatering…want to try it immediately… instead of all purpose flour can I try with wheat flour n sooji
You can use whole wheat flour (chapati atta) in place of all purpose flour. But not sure about sooji.
Wow! Just made this cake today and it was amazing, flavour and texture! Thanks for a egg free cake
thank you Casi. Nice to know cake came out good.
Can I skip baking powder and just use a little extra baking soda instead?
No you cannot.
FYI, baking powder and baking soda are two different things. Both cannot be substituted for each other.
this s my first eggless cake .it came out fantastic and made me a star among my friends. thanks a ton, kanan !
Awesome. Nice to know that cake came out good.
i tried and it came out very well!!! thanks for sharing it!!
Nice to know that cake came out good.
This cake is magical. I make it vegan using margarine and soya yoghurt and it’s a winner every time. The texture is perfect. I usually add a little bit more lemon than the recipe calls for. I made a Campari glaze (which is usually mixed with bitter lemon soda) and it’s just incredible. Thank you!
That’s great. Thanks for the detailed feedback. Glad to know that recipe is helpful to you.
I tried this recipe yesterday for my daughters birthday and the cake turned out good..It was moist and soft.
Thanks Shiny for positive feedback. Nice to know that cake came out good.
Hi.
The cake looks very inviting and delicious. I was wondering how much zest should one use for the cake. Could you please mention it in cup measures?
Please use 1 teaspoon of lemon zest in the cake batter.
That is enough to bring out the lemon flavour, right?
Yes this quantity is enough. Also we are adding lemon juice which also gives lemon flavor.
Hey, can I use oil instead of butter ?
Not sure, I have never tried this cake with oil
I used olive oil and it worked quite well, but I modified it into a lime cake as well, but it should also work with the lemon.
Great to know. This will helpful to other readers. Thanks
I wanted to ask can we use normal powdered sugar for making icing ? Or is it necessary to use icing sugar ?
No for icing, you must use icing sugar. Regular sugar will not set and dry out. It will stay sticky
Ok thanks
So your friend has to be blamed. Good to know you are clarifying. The recipe is on the link below.
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.
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.
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,
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.
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
If ur cake is crispy on the outside and uncooked in the middle it’s most likely that ur oven is too hot. Were there also cracks on top of the cake too?! The heat comes in contact with the surface area of the cake first so quickly baked, cooked it, so by the end of time u end up with a super cooked outter and the middle didn’t receive enough even heat is uncooked.
If u have a fan forced oven then tries it at 160C instead of 180C and see.
Thank you. It is helpful.
Ah, maybe that’s it. Our’s is a regular aluminium pan. No, the cake wasn’t dry or overcooked, surprisingly.
It’s strange that cake was not overcooked. Good for you. 🙂
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?
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?
oh yes, it is possible that your cake pan is lighter in color than mine. Darker color pan absorbs more heat and makes it brown.
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…
Thank you Rashm for this wonderful and constructive feedback. Very happy to hear that cake came out good and you and your mom liked it.
Hi,
Loved your recipes..But i want to know , where is lemon zest available? Or can we make it at home?
Thanks..
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.
Do you think this cake could be made successfully in a loaf pan?
Yes you can make in loaf pan as well. Baking time may vary.
hi! can you tell me how i make it in pressure cooker?
Don’t know. I have never made it in pressure cooker.
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
You can use salted butter. it gives very slight salty taste, of course not bad.
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..
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.
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 !
very happy to hear that cake came out good. Hope you like mango cake as well.
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)
To make lemon cake vegan, use margarine and soy yogurt. Vegan milk is not good substitute for yogurt.
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!!
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
thanks for the prompt reply 🙂
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 🙂
Thank you Pradeep. Very happy to know that everyone liked lemon cake.
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..
Thanks for the feedback. happy to know that everyone liked the cake.
Hi
Can this be made in a 8×8 inch square pan?
Yes, you can make in 8×8 inch square pan.
Can I use Greek yogurt in this recipe? Would I use the same amount as it’s quite thick.
You can use same amount of Greek yogurt instead. It is thick or not, it doesn’t matter.
Hi! Do you think this would come out ok if I poured it into cupcake molds instead?
Yes you can make cupcakes out of it. but baking time will be less because you are making smaller sized cake.
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!
great to hear that it came out good in cupcake form.
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.
for this recipe, all purpose flour 1 1/2 cups = 190 grams
Happy Birthday in advance to your husband. 🙂
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
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.
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
Thanks Lidia for your feedback.
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 😀
Very happy to hear that Tanya. 🙂
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
Happy to hear that lemon cake came out great. Yogeshni, you will find many other eggless and vegetarian recipes here on SpiceuptheCurry. Enjoy!!
The tender crumb, the zesty glaze – I love it all! Great recipe! 🙂
the cake looks soft and delicious.
It look super tempting, very nicely done
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
OMG! wonderful lemon butter cake. Yummy…..
Feel like having a slice rite now, fantastic super spongy lemon cake.
Cake looks tempting and yummy, perfectly done…looks awesome.
Cake looks awesome.. I can’t believe it is eggless..:))
Reva
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 🙂
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. 🙂
Can i use olive oil instead of butter?How much oil should i use?
I have never tried this cake with oil. So I cannot give the exact amount of oil one should use in the cake.