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 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.
Ingredients Notes & Substitutions
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.
- Baking powder & Baking soda: Make sure they’re not expired.
- 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 in the recipe.
- Sugar: Regular white sugar, also known as caster sugar.
- 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.
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 ½ cup of lemon juice. Set aside
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.
3 – Bake at 350º F for 40-45 minutes
4 – Decorate as your heart desires and enjoy!
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Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
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:
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
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.
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, 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.
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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
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.
Nutrition
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.
