Tart and sweet – this eggless lemon cake has the perfect blend of both with a delicious lemon flavoured glaze. This is my tried and tested recipe and you too can bake this cake from scratch, so easily!
I’m a sucker for a good old fashioned cake and have always loved the zesty flavour of lemons. I wanted to try combining the two and this cake was the result!
It was surprisingly easy and you’ll be surprised to see how a cake can be so fluffy and soft.
I really wanted that lemony flavour to shine, so I used lemon juice and zest in the cake and topped it with a bright and fresh lemon glaze. Take one bite and you’ll close your eyes and pucker your lips.
Here’s how you can make an eggless lemon cake, soft, fluffy, lemony, and sweet! There are just a few steps to take before baking. Detailed list of ingredients and quantities are in the recipe below along with a video of step-by-step instructions for that perfect and easy lemon cake from scratch.
- Make sure all your ingredients are at room temperature
- I’ve used homemade curd, which acts as a substitute for eggs in this recipe, but you can easily use greek yogurt in this recipe
- Use only fresh lemon juice and not the store bought stuff.
- Oil makes this cake really moist. I prefer it to butter in this recipe. Use any neutral flavoured oil – canola, rice bran, sunflower. Strong flavoured oils such as groundnut, sesame or mustard can compete with the lemon flavour
- Don’t skip the lemon glaze. The cake on its own is mildly sweet to compensate for the glaze which adds additional sweetness and a hit of lemon flavour
Pour the glaze while the cake is still slightly warm to allow the cake to soak it all up
A cake without eggs
Curd and oil make this eggless cake really soft, fluffy and moist.
Do you really need the lemon glaze?
I definitely think so because the lemon cake is not very sweet on its own. It brings out more of this incredible lemony, sweet flavour in the cake. And you’ll love the tangy taste so much.
Bundt tin or cake pan?
It’s your choice. I prefer the bundt tin because the cake mix spreads so well that the heat gets spread evenly, during baking. I also love how beautiful the cake turns out to be in a bundt tin. But, you can easily use a regular 8 inch cake tin in a pinch.
How long does this cake last?
This eggless lemon cake remains fresh for 3 days if left at room temperature and can last for up to a week, if stored in the fridge.
There you have it! You can have this just as it is, and walk away happy and smiling. Or, you can serve it plain with a cup of tea for snack. You can also serve this with some fresh fruits or top it with some ice cream or some whipped cream!
Watch the Video
Eggless Lemon Cake
- 1 ⅛ Cup (266.16 ml) Curd or Greek Yogurt
- 4 Tablespoons (59.15 ml) Canola Oil
- ⅓ Cup (66.67 g) Sugar
- 1 Tablespoon Lemon Zest
- 3 Tablespoons (44.36 ml) Lemon Juice
- 1 Teaspoon Vanilla Essence
- 1 ½ Cup (187.5 g) All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 ¾ Teaspoon Baking Powder
- ⅛ Teaspoon Salt
- ¼ Cup (59.15 ml) Lemon Juice
- ½ Cup (60 g) Icing Sugar
- 1 Teaspoon Butter
- Preheat the oven to 180C. Grease and line an 8 inch round cake pan or grease a bundt cake tin.
- Add curd, oil, sugar, lemon zest, lemon juice and vanilla essence to a mixing bowl. Using a hand blender or a whisk, beat to combine all the ingredients. Continue whisking until the sugar has almost dissolved.
- In a separate bowl, sieve together, flour, baking powder, baking soda and salt. Add this to the curd mix and whisk to combine. Whisk well and ensure there are no lumps.
- Once the batter is ready, pour into the prepared cake pan. Gently tap against the counter to remove any air bubbles. Bake at 180C for 30 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let it cool for 10 minutes.
- To make the glaze, whisk together all the ingredients under glaze until smooth and shiny. Pour over the cake while its still slightly warm.