Eggless lemon cake recipe| How to make lemon cake without eggs | Eggfree lemon cake recipe | Recipe of eggless lemon cake with step by step instructions

This eggless lemon cake recipe makes for a soft, moist, sweet, fluffy delight loaded with fresh flavors of lemon. It’s supremely easy to make and tastes delicious.

If you’re a lemon lover like I am, you must try this fabulous flavor cake. It has double dose of lemon as it is covered with lemon icing.

Mango semolina/sooji eggless cake is one of my favorites,  with citrus flavor like this egg free lemon cake.

Perfect for any occasion eggless lemon cake recipe

For me there are several reasons to love this cake, which tick all the boxes to make it perfect for any occasion –

✓ flavorful, moist

✓ easy to make

✓ with easily available ingredients

✓ tastes amazing

What I love the most about this cake is how easy it is to make with just basic ingredients. Moreover it can be made ahead of time, can be refrigerated well, and serve it whenever required.

Therefore this recipe of cake is perfect for get together, house party, potlucks,  picnics, or even as a tea time snack for your family and loved ones.

Ingredients required to make lemon cake recipe

All purpose flour/maida

Unsalted butter

Castor sugar

Buttermilk

Milk

Baking powder & Baking soda

Salt

Vanilla essence

Lemon juice and zest

and

Icing sugar

Secret superstar ingredient used to make eggless lemon cake recipe

Zest of lemon is the secret superstar here in this recipe. Since this cake is lemon cake, it’s but obvious that it has lemon juice. Addition of lemon zest takes the level of this cake a notch higher.

My whole house was wafting with the lemony aroma while it was getting baked.

A word of caution, to zest a lemon, always use a lemon zester or a small grater. Make sure to zest only yellow part of lemons and not the inner white skin of the lemon which is bitter in taste.

In addition, I would suggest you to use the freshly zested peels, and freshly squeezed lemon juice for making this cake

Lemon icing for Eggless lemon cake

Icing of lemon drizzled on this cake  adds some more lemony flavor to it. Kind of double dose of lemons!!

Once your cake is baked and cooled off completely then only pour the icing over the cake.

In conclusion, if the cake is not cooled enough, it will absorb all the icing and you wouldn’t have nice crust on top.

Looking for more eggless cake recipes, do check out the following on the blog – 

Vanilla sponge cake

Banana Chocolate cake

Wholewheat oats cake

Ragi Wholewheat chocolate cake

Chocolate banana mug cake

Semolina/sooji coconut cake

Easy 5 minutes Christmas fruit cake

Coming back to this recipe, let’s get started making eggless lemon cake.

Process to make eggless lemon cake recipe with step by step instructions and pictorial presentation

Prepare buttermilk

In a bowl take milk and add the vinegar to it.

Mix well and set aside for a while (make sure the milk is at the room temperature).

Your buttermilk is ready.

Preheat oven at 180 degrees Celsius for 10 minutes.

Whisk butter and sugar until light and fluffy. When it turns pale yellow in color, add vanilla essence and lemon juice.

Meanwhile in a separate bowl, sift flour, baking powder and baking soda at least thrice.

Add lemon zest and sifted flour mix to butter- sugar -lemon mixture little by little.

Fold batter by using cut and fold method. After that add prepared buttermilk in batches.

Keep folding the batter with gentle hands and keep adding the milk till everything is incorporated well.

Transfer this batter to greased and lined baking tin. Tap the tin twice or thrice on kitchen counter to remove air bubbles if any.

Bake at 180 degree Celsius for about 25 to 30 minutes till the top turns light golden brown.

Or until a skewer inserted in the center of the cake comes out clean.

Cool the cake on wire rack.

For Glaze:

Mix lemon juice and icing sugar in a bowl. Whisk it well.

We are looking for a slightly thick consistency of icing.

However, If you feel the icing is bit runny then add more icing sugar, and if its thick add more lemon juice to it.

When the cake cools down, cover it with lemon glaze.

Garnish with few thin lemon slices. Cut into pieces and enjoy with hot cup of tea or coffee.

Recipe card 🔽

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5 from 5 votes

Eggless lemon cake recipe

This eggless lemon cake recipe makes for a soft, moist, sweet, fluffy delight loaded with fresh flavors of lemon. It's supremely easy to make and tastes delicious.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Dessert, Cakes

Cuisine: International

Keyword: easy cake recipe, eggfree lemon cake, eggless lemon cake, Lemon cake

Servings: 6 inch cake

Author: Lata Lala

Ingredients

• 1 cup = 250 ml

Cake batter

• All purpose flour/Maida 1 + 1/4 cup
• Butter 75 gms
• Castor Sugar 75 gms
• Vanilla Essence 1 tbsp
• Lemon 1 (zest & juice)
• Baking Powder 1 tsp
• Baking soda 1/2 tsp
• Buttermilk 1/2 cup
• Milk 1/4 cup

Buttermilk preparation

• Room temperature Milk 1/2 cup
• Vinegar 1 tsp

For Lemon Glaze

• Icing Sugar 4 tbsp
• Juice of lemon 1 tbsp

Instructions

Prepare buttermilk

• In a bowl take milk and add the vinegar to it.
• Mix well and set aside for a while (make sure the milk is at the room temperature).
• Your buttermilk is ready.
• Preheat oven at 180 degrees Celsius for 10 minutes.
• Whisk butter and sugar until light and fluffy. When it turns pale yellow in color, add vanilla essence and lemon juice.
• Meanwhile in a separate bowl, sift flour, baking powder and baking soda at least thrice.
• Add lemon zest and sifted flour mix to butter- sugar -lemon mixture little by little.
• Fold batter by using cut and fold method. After that add prepared buttermilk in batches.
• Keep folding the batter with gentle hands and keep adding the milk till everything is incorporated well.
• Transfer this batter to greased and lined baking tin. Tap the tin twice or thrice on kitchen counter to remove air bubbles if any.
• Bake at 180 degree Celsius for about 25 to 30 minutes till the top turns light golden brown.
• Or until a skewer inserted in the center of the cake comes out clean.
• Cool the cake on wire rack.

Lemon glaze

• Mix lemon juice and icing sugar in a bowl. Whisk it well.
• We are looking for a slightly thick consistency of icing.
• However, If you feel the icing is bit runny then add more icing sugar, and if its thick add more lemon juice to it.
• When the cake cools down, cover it with lemon glaze.
• Garnish with few thin lemon slices. Cut into pieces and enjoy with hot cup of tea or coffee.

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