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sliced Eggless Lemon Pound Cake with glaze
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Best Eggless Lemon Pound Cake

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. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 slices
Calories 355kcal

Ingredients

  • 2 cup (280 g) 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 g) unsalted butter, softened
  • 1 cup (200 g) white sugar
  • 1 tablespoon lemon zest

Lemon Sugar Glaze

  • 1 cup (120 g) confectioners’ sugar, sifted
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon (15 ml) heavy cream or milk

Instructions

  • Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Grease and flour a 9x5 inch loaf pan. You can also line the pan with parchment paper, then grease the parchment paper with cooking spray.
  • 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.
  • 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 zest and beat for 1 minute.
  • Turn the mixer to low and add the flour mixture in three batches, alternating with the milk-lemon mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
  • Pour the batter 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. Then, remove the cake from the pan and let it 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.

Notes

 
Loaf pan: I used a 9x5 inch loaf pan. If your pan is smaller (8 ½ x 4 ½-inch) you need to adjust the baking time slightly. Check for doneness at 50 – 60 minutes. Remember that the pound cake is ready when a toothpick comes out clean when poked in the center.
Store: Cover leftover pound cake tightly and store at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 1 month (see freezing instruction in the post content above).
Freeze: Let the eggless lemon cake cool completely. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn. Then, 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.
Make-Ahead: This eggless lemon pound cake can be baked, cooled, and covered tightly at room temperature overnight.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. 
My favorite dairy-free brands for baking are:
Extra Tips: 
  • 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 has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily is too soft.
  • Don’t overmix the batter. 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.
Craving cake instead? Follow my recipe for Eggless Lemon Cake
 
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations. 
 
 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.

Nutrition

Calories: 355kcal | Carbohydrates: 72g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Fiber: 1g | Sugar: 31g