This Eggless Lemon Cake is moist, sweet, buttery, and loaded with fresh lemon flavor! Plus, amazingly easy to make and scrumptious.
Eggless Lemon Cake Recipe
If you’re a lemon dessert lover like I am, meet my fabulous Eggless Lemon Cake!
I love this cake because it’s super easy to make and uses only basic ingredients. Plus, you can make it ahead of time, refrigerate it, and serve it when you’re ready.
This classic lemon cake recipe is perfect for any occasion: a bridal shower, brunch potlucks, holiday gatherings, or even a treat for your loved ones on a casual night in.
What do you need to make a lemon cake without eggs?
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Lemon juice and zest
- Milk
How to make an eggless lemon cake without eggs?
- First, zest a lemon and squeeze 5-6 lemons approx. to get ½ cup of lemon juice. Set aside
- Make the batter: Cream butter + sugar. Then, add lemon juice, milk and lemon zest. Add dry ingredients: all-purpose flour, baking powder, baking soda, and salt and mix until just combined.
- Bake at 350º F for 40-45 minutes
- Decorate as your heart desires and enjoy!
HOW TO STORE EGGLESS LEMON CAKE
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
CAN YOU FREEZE EGGLESS LEMON CAKE?
- 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 overnight in the refrigerator and bring to room temperature before slicing and serving.
LOOKING FOR MORE EGGLESS CAKE RECIPES?
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Eggless Lemon Cake
Ingredients
- 4 cups (560 gr) all-purpose flour (see notes)
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (250 gr) unsalted butter, softened
- 2 cups (440 gr) granulated sugar
- ½ cup (120 ml) lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cup (360 ml) milk
- 1-2 drops yellow gel food coloring (optional)
Lemon Buttercream:
- 1 cup (2 sticks; 230gr) unsalted butter, softened to room temperature
- 4 1/2 cups (540g) confectioners’ sugar
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- 2 teaspoons lemon zest
- Pinch salt
Instructions
- Preheat oven to 350º F (180°C). Generously grease a 9×13-inch cake pan. You can also line the pan with parchment paper with enough overhang on the sides to easily lift the cake out.
- In a large bowl, sift flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat the sugar and butter until creamy and pale on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add lemon juice, lemon zest and milk; continue beating to combine.
- Reduce 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. NOTE: The lemon cake batter is thick so use a spatula to spread it into the pan, if necesary.
- Pour the cake mixture into the prepared pan. Bake for 40 – 45 minutes, or until a skewer comes out clean when poked in the center. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
Lemon Buttercream:
- Beat the butter on medium speed until creamy – about 3-4minutes. Add confectioners’ sugar, lemon juice, heavy cream, lemon zest and salt with the mixer running at low speed. Increase to high speed and beat for 5 minutes. NOTE: Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another tablespoon of heavy cream if frosting is too thick.
- Spread frosting in a thick layer on cooled cake. Garnish with candied lemons, if desired. Slice and serve.
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- More recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
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