Eggless Lemon Cake Recipe

This Eggless Lemon Cake is soft, fluffy, and super moist, bursting with fresh, zesty lemon flavor! For an extra citrusy kick, it’s topped with a tangy lemon icing that takes it to the next level.

You’ll Love This Cake

Perfect for warm-weather gatherings or any time you crave a citrusy treat.

The ultimate dessert for lemon lovers.

Packed with lemon juice and zest, delivering bold, fresh flavor in every bite.

Topped with a simple yet tangy lemon sugar icing that perfectly complements the cake.

Quick and easy to make with minimal ingredients – perfect for beginners and pros alike.

Take dry ingredients (all purpose flour, baking soda, baking powder) in a bowl.

Whisk it until incorporated well. Keep it aside.

Take softened butter and sugar in a bowl.

Start beating (using a hand mixer) until it is light, fluffy and creamed together. Scrape the sides and bottom of the bowl with a spatula. Alternately, you can do this by hand using a wire whisk or use a stand mixer with a whisk attachment.

Then add yogurt, lemon juice and lemon zest.

Beat it again until well combined. The batter may look curdled but it is perfectly fine.

Now add flour mixture to the wet mixture.

Start folding using a spatula and everything is just combined. Do not over-mix or beat.

Bake into the preheated oven at 350°F or 180°C for 30-35 minutes or a toothpick inserted in the middle of the cake will come out clean. And the cake will leave the sides of the cake pan. – Let it cool for 5 minutes in a pan. Then loosen the sides with a butter knife and remove it on the cooling rack. And let it cool completely.

Consistency of Cake Batter: – The batter’s consistency may vary depending on the yogurt’s thickness. – If your yogurt has a higher water content, the batter might appear slightly runny. On the other hand, if the yogurt is very thick, the batter could resemble a light, thick dough. – Rest assured, both consistencies work perfectly and result in a delicious cake.

Layered Cake: Want to make it extra special? Simply double this eggless lemon cake recipe to create a stunning layered cake. Frosting For Layered Cake: Make luscious lemon buttercream frosting or any other frosting of your choice, such as cream cheese frosting or vanilla buttercream.

Take powdered sugar in a bowl and add lemon juice.

Whisk it until you get a smooth, runny (yet thick) glaze.

Tips About Lemon Icing:

– Wait for the Cake to Cool: Always let the cake cool completely before adding the icing. This ensures the icing sets properly and forms a delicate crust. – Warm Cake Absorbs Icing: If you apply the icing while the cake is still warm, it will seep into the cake instead of forming a crust, resulting in a moist, glaze-like finish. – Storing Iced Cake: While the icing stays crusty on the day it’s made, it softens slightly when stored overnight. This doesn’t affect the taste but changes the texture slightly.