This is the recipe you need to make the Best Eggless Lemon Pound Cake! It’s moist, buttery, and taste like lemon heaven. Easy to make with simple ingredients.
Easy Eggless Lemon Pound Cake Recipe
This eggless lemon pound cake is the ultimate dessert for lemon lovers! It’s fluffy, moist, infused with lemon flavor, and beloved by kids and adults alike.
Bonus? This recipe is super easy to make and requires just some basic ingredients.
Lemon Pound Cake all by itself is superbly delish, but if you want to take to the next level, glaze it with sugar lemon glaze.
I personally am addicted to this Eggless Lemon Pound Cake … so simple but so good!
EGGLESS LEMON POUND CAKE INGREDIENTS
You’ll need:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Lemon juice and zest
- Milk
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
HOW TO MAKE AN EGGLESS LEMON POUND CAKE FROM SCRATCH
- Sift the dry ingredients into a bowl.
- Mix lemon juice and milk.
- Beat butter, then add sugar: Beat room temperature butter until smooth, then beat in granulated sugar until creamed and pale. Add lemon zest.
- Beat in wet ingredients.
- Add flour mixture.
- Spoon/spread batter into greased loaf pan.
- Bake
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
LEMON SUGAR GLAZE
The sugar lemon glaze on top of the pound cake adds a whole other level of flavor. It’s sweet and zingy and totally delicious. To make it you just need confectioners’ sugar, lemon juice, and heavy cream (or half and half or milk).
STORING
Cover leftover pound cake tightly and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
CAN YOU FREEZE EGGLESS LEMON POUND CAKE?
Yes, you can! Just follow these simple steps:
- Let the eggless lemon cake cool completely.
- Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
- Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw it overnight on the countertop before slicing and serving.
Craving cake instead? Follow my recipe for Eggless Lemon Cake
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
Best Eggless Lemon Pound Cake
Ingredients
- 2 cup (280 gr) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60 ml) fresh lemon juice
- ¾ cup (180 ml) milk (I used whole milk)
- 1 teaspoon pure vanilla extract
- ½ cup (115 gr) unsalted butter, softened
- 1 cup (200 gr) white sugar
- 1 tablespoon lemon zest
Lemon Sugar Glaze
- 1 cup (120 gr) confectioners’ sugar, sifted
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) heavy cream or milk
Instructions
- Preheat oven to 350º F. Grease with no-stick baking spray a bread loaf pan.
- In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
- In a measuring cup or bowl, mix together lemon juice, milk, and vanilla extract.
- In a large bowl, beat butter until creamy and pale on medium-high speed. Add the granulated sugar and beat on high speed for 2 minutes until creamed, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Add lemon zest and beat for 1 minute. Then add lemon mixture; continue beating to combine about 1 minute.
- Reduce mixer speed to low and add the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until combine. Do not overmix this batter.
- Pour the cake mixture into the prepared pan. NOTE: The lemon cake batter is thick so use a spatula to spread it into the pan, if necessary.
- Bake for 40 – 45 minutes, or until a toothpick comes out clean when poked in the center. Allow the pound cake to cool for 10 minutes in the pan. Remove the cake from the pan and let cool completely on a wire rack. The cake must be completely cool before frosting.
- Make the glaze: Whisk all of the icing ingredients together and pour over the pound cake.
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
Nutrition
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- Electric Mixer
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- Kitchen Scale
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- Measuring Cup Set
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- Loaf Pan
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Hi Oriana,
I wanted to add Pineapple pieces to this lemon cake. Is there any changes in the recipe that you would recommend? Also, I see you have a lemon blueberry cake in your blog but the ingredients are slightly different, for eg:, that recipe has apple cider vinegar and oil in addition.
Hence, I wasnt sure of the difference in recipe and which one would be suitable to enjoy a lemon cake with few pineapple pieces. Please recommend.
Hello Nikita! You’re for sure an adventurer baker…I love that! I haven’t tested this recipe with pineapple. The pineapple probably will release liquid during the baking time so I am not sure how the final texture will be. I would probably use the blueberry cake recipe. Please let us know the outcome.
Hey Oriana! Instead of lemon zest can I add about 1/2 teaspoon of Lemon Essence??
Hello Srishti! Yes, you can.
You say use all purpose flour, is that plain or self raising?
Hello Caroline! All-purpose flour is plain flour, without leavening agents. Hope that helps!
Hi
Just a quick question. For your Eggless Chocolate Chip Cookies you have listed cream cheese as on of the ingredients . However it is quite difficult to procure this item where I live. What can you suggest as a substitute. We do get something known as cheese spread. Would that work? Its much softer than
cream cheese
Hello Anita! I am sorry but I don’t know that cheese spread. You have to options, you can try to make your own cream cheese (email me if you want the recipe) or you can try with the cheese spread, but since you say it’s softer just add 75 gr. I am not sure how the substitution will affect the outcome. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
This sure is going to be everyone’s favourite in my home too… Puppy is doing good… My girls are spoiling him like crazy ? ? He is getting naughty by the day ????
I am to know that, Sudha! Have a great weekend =)
Oh wow !!! You will have happy times around… They fill our lives with lots of joy… Thanks again. Wishing you too a great weekend !
Super duper delicious… Thank you for sharing this yum recipe…
Hello Swati! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hey Oriana,
Made this cake and absolutely loved it. Wonderfully moist and Lemony in taste.. Thanks again for such amazing recipes…Shared the pics on Instagram. Hope you get to see them sometime ?❤️
Hello Sudha! So happy you liked it…This is my new fave cake ? I will look for your photos. Hope the puppy is doing good ?
I tried it today, It is indeed the best lemon cake I had! Thanks a lot Oriana, I love your recipes 🙂
Hello Veena! WOO-HOO … So glad you loved this. Thanks so much for trying my recipe!