Jun 27, 2023 Growing up lemon cake was definitely not in my list of favorite cakes. I don’t think I associated lemon with desserts back then. It was only later in life that I got exposed to lemon based desserts like lemon sorbet, lemon cheesecake etc. that I grew fond of them. Lemon desserts are great all year around but I especially love them during spring and summer. When the weather gets warm, I feel like baking with lemon. This time around, I had lots of lemon lying around and I ended up baking this eggless lemon cake. It has soft crumbs and needs no special ingredients. This cake is great for snacking or as a little tea time treat. The burst of fresh flavor from the lemon zest and lemon juice really makes this a perfect summer cake. If you have loved my eggless cakes before like Eggless Jaggery Cake or the Eggless Marble Cake then you are going to love this one too. For more eggless baking recipes, check out my eggless cakes and cookies page.
Ingredients
You need basic pantry ingredients to make this cake! Flour: I have made this cake with all purpose flour. You can definitely use whole wheat flour but the resulting cake will be a little dense compared to the one made with plain flour. Lemon: choose fresh lemons that are in season for this recipe, I would not recommend using bottled lemon juice here. Butter: I like using salted butter for this recipe but you can also use unsalted butter. If using unsalted butter, make sure to add some salt in the recipe. Yogurt: to make this cake soft (and also to replace eggs), I have used plain yogurt. Make sure the yogurt is at room temperature. Milk: whole or 2% milk would work well for this recipe.
Step by Step Instructions- How To Make Eggless Lemon Cake
Before you start, grease a 8×4 inch loaf pan with non-stick oil spray and preheat your oven to 350 F degrees.
Baking The Cake In Different Size Pans
I have baked this cake in a 8×4 inch loaf pan. I like using this pan size for a taller cake. But you can also use a 9 x 5 inch cake pan. If using a 9×5 inch pan, you would need to add 5 minutes or so to your baking time.
Expert Tips
Make sure the yogurt, milk, butter everything is at room temperature before you make this recipe. This way the ingredients mix better together. Do not overmix the batter, a few streaks of flour is okay. Overmixing will lead to a tougher and denser cake. Let the cake cool completely before cutting it into slices. As with most eggless cakes, this cake has a soft crumb and is delicate. It needs to be cooled completely before slicing. If you want to jazz up this eggless lemon cake, mix up some powdered sugar (icing sugar) with lemon juice and drizzle on top.
title: “Eggless Lemon Cake " ShowToc: true date: “2024-11-01” author: “William Camp”
Jun 27, 2023 Growing up lemon cake was definitely not in my list of favorite cakes. I don’t think I associated lemon with desserts back then. It was only later in life that I got exposed to lemon based desserts like lemon sorbet, lemon cheesecake etc. that I grew fond of them. Lemon desserts are great all year around but I especially love them during spring and summer. When the weather gets warm, I feel like baking with lemon. This time around, I had lots of lemon lying around and I ended up baking this eggless lemon cake. It has soft crumbs and needs no special ingredients. This cake is great for snacking or as a little tea time treat. The burst of fresh flavor from the lemon zest and lemon juice really makes this a perfect summer cake. If you have loved my eggless cakes before like Eggless Jaggery Cake or the Eggless Marble Cake then you are going to love this one too. For more eggless baking recipes, check out my eggless cakes and cookies page.
Ingredients
You need basic pantry ingredients to make this cake! Flour: I have made this cake with all purpose flour. You can definitely use whole wheat flour but the resulting cake will be a little dense compared to the one made with plain flour. Lemon: choose fresh lemons that are in season for this recipe, I would not recommend using bottled lemon juice here. Butter: I like using salted butter for this recipe but you can also use unsalted butter. If using unsalted butter, make sure to add some salt in the recipe. Yogurt: to make this cake soft (and also to replace eggs), I have used plain yogurt. Make sure the yogurt is at room temperature. Milk: whole or 2% milk would work well for this recipe.
Step by Step Instructions- How To Make Eggless Lemon Cake
Before you start, grease a 8×4 inch loaf pan with non-stick oil spray and preheat your oven to 350 F degrees.
Baking The Cake In Different Size Pans
I have baked this cake in a 8×4 inch loaf pan. I like using this pan size for a taller cake. But you can also use a 9 x 5 inch cake pan. If using a 9×5 inch pan, you would need to add 5 minutes or so to your baking time.
Expert Tips
Make sure the yogurt, milk, butter everything is at room temperature before you make this recipe. This way the ingredients mix better together. Do not overmix the batter, a few streaks of flour is okay. Overmixing will lead to a tougher and denser cake. Let the cake cool completely before cutting it into slices. As with most eggless cakes, this cake has a soft crumb and is delicate. It needs to be cooled completely before slicing. If you want to jazz up this eggless lemon cake, mix up some powdered sugar (icing sugar) with lemon juice and drizzle on top.
