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 youāre 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.
INGREDIENTS YOUāLL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Lemon juice and zest
- Milk
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – First, zest a lemon and squeeze 5-6 lemons approx. to get Ā½ cup of lemon juice. Set aside
2 – 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.
3 – Bake at 350Āŗ F for 40-45 minutes
4 – Decorate as your heart desires and enjoy!
STORING & FREEZING INSTRUCTIONS
STORE EGGLESS LEMON CAKE
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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.
EGGLESS CAKE BASICS SUCCESS TIPS
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Donāt overmix the batter. Instead, mix just until youāve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.Ā
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
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Eggless Lemon Cake
Equipment
Ingredients
- 4 cups (560 g) all-purpose flour (see notes)
- 4 teaspoons baking powder
- Ā½ teaspoon baking soda
- Ā½ teaspoon kosher salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- Ā½ cup (120 ml) lemon juice
- 1 tablespoon lemon zest
- 1-2 drops yellow gel food coloring (optional)
- 1 1/2 cup (360 ml) milk
Lemon Buttercream:
- 1 cup (2 sticks | 230g) unsalted butter, softened
- 4 1/2 cups (540 g) confectionersā sugar
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350Āŗ F (180Ā°C). Generously grease a 9Ć13-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.
- Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 ā 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.Ā Add lemon juice, lemon zest, and food coloring (if using); continue beating to combine.
- Turn the mixer to low and add the flour mixture in three batches, alternating with milk, beginning and ending with the flour mixture; beat until just combined, about 30 ā 45 seconds. Do not overmix. NOTE: The lemon cake batter is thick so use a spatula to spread it into the pan, if necessary.
- 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. . Let the cake cool in the pan on wire racks for 20 minutes before removing it from the pan. Allow the cake to cool completely, right-side up, on a wire rack before removing the parchment paper.Ā The cake must be completely cool before frosting.
Lemon Buttercream:
- Beat the butter on medium speed until creamy ā about 3-4minutes. Add confectionersā 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 confectionersā 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.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to cream the butter and sugar together for 4 ā 5 minutes, until creamy and pale. To achieve this, the butter must be at the right consistency; ideally, the butter will easily bend without breaking and give slightly when pressed. If it looks or feels oily is too soft.
- Donāt overmix the batter. Instead, mix just until youāve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time stated in the recipe.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
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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.
Order Now!Eggless Baking Frequently Asked Mommyāsns
You’ve asked, Iāve answered! Read on for a handful of answers to the most frequently asked questions aboutĀ Eggless Baking.
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- Stand Mixer
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- Kitchen Scale
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- 13 x 9-Inch Oblong Pan with Lid.
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- Icing Spatula
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Originally posted October 2019, post content edited to add more helpful information, no change to the recipe in September 2021.
