This Eggless Lemon Cake is moist, sweet, buttery, and loaded with fresh lemon flavor! Plus, amazingly easy to make and scrumptious. The recipe includes step-by-step photos and lots of tips.
Eggless Lemon Cake Recipe Highlights
If you’re a lemon dessert lover like me, you gonna love this recipe. 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.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking powder and baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
- Sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the cake’s texture.
- Fresh Lemons: You’ll need the juice and zest.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
Food Allergy Swaps
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare the Lemons
First, zest a lemon and squeeze 5-6 lemons, approximately. Get ½ cup of lemon juice. Set aside
Step 2 – Make the Batter
Cream butter + sugar. Then, add lemon juice, milk, and lemon zest. Next, add dry ingredients: all-purpose flour, baking powder, baking soda, and salt, and mix until just combined.
Step 3 – Bake
Bake at 350º F for 40-45 minutes.
Step 4 – Frost
Decorate as your heart desires and enjoy!
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Frequently Asked Questions
Absolutely. While I haven’t personally tried it, many readers have used this recipe for a layer cake. You can divide the batter between round cake pans. Bake time will vary – keep a close eye on the cakes at 20 minutes and check for doneness with a toothpick.
Yes, you can add two extra tablespoons of lemon juice. Don’t forget to take out the same amount of milk.
I find that whole milk produces the best texture for this lemon cake.
I do not recommend that. Half-and-half is too heavy for this batter. I recommend regular milk.
Storing & Freezing Instructions
Store:
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Freeze:
- Let the eggless lemon cake cool completely.
- Wrap it up in 2 layers of plastic wrap and then one layer of foil to avoid freezer burn.
- Place it inside a large freezer, such as a Ziploc bag, and freeze it for up to 2 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
More Eggless Cake Recipes You’ll Love!
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- Easy Eggless Vanilla Pound Cake
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- Easy Eggless Strawberry Cake
- Best Eggless Cheesecake
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Recipe Card
Eggless Lemon Cake
Equipment
Ingredients
- 4 cups (560 g) all-purpose flour (see notes)
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- ½ 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) confectioners’ sugar
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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.
- Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 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. 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 – 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. 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.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to cream the butter and sugar together for 4 – 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.
- Don’t overmix the batter. Instead, mix just until you’ve 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.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in September 2021, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
Great recipe turned out perfect!!! So fluffy and soft and not overly sweet.
Hello Lew! Thank you so much for your sweet comment! I’m thrilled to hear the recipe turned out perfectly for you—fluffy, soft, and just the right sweetness is exactly what we aim for. Wishing you a Happy New Year filled with joy and more delicious baking! x- Oriana
One of the best lemon cakes I’ve ever made and tasted!
Hello Nory! Thank you so much for your amazing feedback! I’m thrilled to hear that you loved the lemon cake—it means a lot to me! There’s nothing quite like a delicious lemon cake to brighten up the day. If you have any other thoughts or need more recipes, feel free to reach out. Happy baking!
Excellent cake! Nice and moist and flavorful. And the dough was lovely.
Altered a bit and worked out well — substituted 2T lemon juice for 2T milk, added extra 1T of lemon rind; reduced sugar by 1/2 cup.
Thank you for the recipe – I will be back for sure!
Hello Julie! It sounds like you nailed it! I am glad you like this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Do I have to bake immediately or can I let the batter sit for a day or two in the fridge?
Hello Ibbymylove! You must bake the cake immediately. I do not recommend making the batter in advance and store in the fridge as the raising agents will start to lose effectiveness. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi, I don’t have heavy cream on hand. What can I use as substitute?
Also, can I halve all the cake and buttercream ingredients?
Thank you
Jello Joanna! You can use milk. Yes, you can halve the recipe but make you use a size appropriated cake pan, though- probably a 8×8 or 9×9 are a good options. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can I make this without a an electric mixer? I only have a whisk. Thank you.
Hello Varsha! It’s possible, but it will require a lot of elbow work since this recipe calls for creaming the butter and sugar until pale and fluffy. Creaming the butter and sugar manually may take more time and effort compared to using an electric mixer, but with patience and persistence, you can achieve a creamy and fluffy mixture. Once the butter and sugar are properly creamed, you can continue with the rest of the recipe as instructed. Hope this help!
I have made this recipe three times. The third time is perfect in my opinion. I followed one of the suggestions you made and added an extra two tablespoons of lemon juice as I hadn’t been satisfied with the lemon taste. I wasn’t completely happy with how dense the cake was so I added two tablespoons Greek yogurt as I had no sour cream. After baking I used lemon syrup and then lemon glaze after the cake had cooled. So yummy and the perfect pucker. First baked this for someone who cannot tolerate eggs, now it’s my go to recipe. Thank you.
Hello Angella! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
I made this recipe into cupcakes for my brother-in-law’s birthday (my husband is allergic to egg & I wanted him to be included in the celebration!), and oh my gosh were they delicious! Everyone LOVED them! I used your lemon buttercream recipe & combined it with my own raspberry buttercream recipe for frosting, and it was divine. Thanks for the recipe!
Hello Lali! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Hi,
As mention do we need to keep door closed even after baking the cake or , after cake is baked, we will take out to cool down.
Hello Sakshi! What my tip means, it’s that is best don’t open the oven door until your baked good has set since the change in temperature can cause the cake to sink. Yes, when the cake is done, you need to take it out of the oven. You’ll know that your cake is done when a toothpick inserted in the center comes out clean. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello! I’d like to bake this cake for my daughter’s first birthday (she has an egg allergy and she LOVES lemons, so this seems perfect), but was wondering if it would be possible to substitute date paste for the sugar, maybe if I remove a few tablespoons of milk to account for the added moisture? Or would date sugar on a 1:1 ratio work? Thank you in advance
Hello V! This is something I have never tried myself, so you may need to do some experimenting on your own. If you try it, I would love to know how they turn out. 🙂 I do have a “healthy-ish” cake recipe for babies that might be a good option > Healthy Easy Eggless Smash Cake
Will this recipe make approximately 24 cupcakes? How long would baking time be for cupcakes? I’m excited to try!
Hello Heather! Yes, I would say about 24 cupcakes. Bake at 350º F for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thank you!! I used this recipe for cupcakes for my 2 year old’s birthday party and everyone was asking for the recipe! 😊
Hello Heather! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
We made this lemon cake and it’s delicious! We also made our cake and icing dairy free, and it turned out well. Another wonderful egg free, nut free recipe – thanks Oriana 🙂
Hello Claire! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Made your lemon cake today, used oranges as I didn’t have lemons, absolutely delicious, I will bake more, this recipe is very easy, thank you for sharing
Hello Carmen! I’m so glad you love this recipe! I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Thank you for sharing your wonderful feedback and review =)
Absolutely love love LOVE this recipe. Have made it a few times and still enjoy the flavour very much! Sometimes I add two eggs which also works fine. I usually leave out the frosting because I love the flavour the cake brings on its own and find it sweet enough. Thank you so much for sharing this delicious recipe with us all, much appreciated!
Hello Lily! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi
I want to bake lemon cake but I don’t have unsalted butter can I use instead salted butter?
Hello Asiya! Yes, you can, just omit the salt called on the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)