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?
- The Best Eggless Chocolate Cake Ever
- Eggless Vanilla Cake Recipe
- Eggless Red Velvet Cake
- Easy Eggless Vanilla Pound Cake
- How to Make a Cake Mix Box without Eggs
- Easy Eggless Strawberry Cake
- Best Eggless Cheesecake
- Eggless Carrot Cake
- 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)
- 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
- 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.
- 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.
STORE: Cover leftover cake tightly and store in the refrigerator for up to 5 days.
MAKE AHEAD: This eggless lemon cake can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the refrigerated frosting sit at room temperature for 10 minutes, then beat with a mixer for a couple of minutes to bring it back to a spreadable consistency.
FREEZE: Unfrosted cake can be frozen up to 2 months. Make sure to wrap the cake tightly in several layers of plastic wrap to ensure it is tightly sealed. If you like you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
2 Layer Cake: You can divide the batter between two 9-inch cake pans. Bake time will vary – keep a close eye on the cakes at 20 minutes and check for doneness with a toothpick.
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…
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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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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I have to also be gluten free. Do you think I could sub a gluten free flour mix ?
Hello Patricia! Yes, I think it will work fine with gluten-free flour mix. Thanks for your interest in my recipe. Please come back and let me know how you like it =)