This eggless lemon cake recipe is a perfect treat for all citrus flavor lovers. It is soft, moist and egg free cake loaded with fresh lemon flavour.
About This Recipe
Cakes with citrus fruits tangy flavours are always a treat. This eggless lemon cake is a treat for all citrus flavour lovers. Freshness and flavours of lemons will make you fall in love with this cake. This is a cake that is –
- eggless
- butterless
- uses maida and wheat flour
We have already shared detailed recipe of eggless vanilla sponge cake with tips to bake a perfect cake. For more tips, you can refer this article – Eggless Vanilla Cake Recipe + Tips to bake a perfect eggless cake
What do you need to make eggless lemon cake from scratch ?
whole wheat flour
maida/all purpose flour
baking powder
baking soda
pinch of salt
granulated sugar
fresh yogurt/curd/dahi
oil
lemon juice + lemon zest
water
Watch Video Recipe
Step By Step Recipe
- Preheat the oven to 180 degrees Celsius for 10 minutes.
- Sift maida, wheat flour, baking powder, baking soda and salt. Keep aside.
- To zest your lemon, use a small grater. While zesting, make sure you don’t grate the inner white skin, which is bitter. Just grate the outer part.Â
- In a wide bowl, take sugar, oil and curd. Whisk well until everything is combined and mixture turns white.
- Now add lemon juice and mix.
- Add all the dry ingredients in 2-3 batches and gently stir until everything gets mixed well.
- Then add lemon zest and 1 tablespoon water.
- Mix well to get a lump-free batter. First mix with a spatula, if you observe any lumps, then whisk it with a hand whisk. Consistency of the batter should be such that it should easily drop from spatula. You can adjust the quantity of water. Only add water if you find the batter thick.
- Grease the cake tin with oil/butter and line it with a parchment paper. You can even grease the cake tin with butter/oil and dust with flour. We have used 8 inch loaf tin. Pour the batter into the tin. Tap 8-10 times just to level the mixture.
- Bake at 180 degrees Celsius for about 30-35 minutes. Baking time will vary for every convection. Be alert and check after 30-32 minutes.
- Remove from the oven insert a toothpick into the middle of the cake. If it comes out clean, cake is ready. If it doesn’t come out clean, bake for a few more minutes.
- Cover and let it cool down for atleast 30 mins before demoulding. Once slightly cooled, invert on a wire rack.
- After atleat 30 minutes, demould on a wire rack. Cover the cake and allow it to cool completely for 3-4 hours before slicing.
- Dust with icing sugar and serve.
Tips to make the BEST Lemon Cake from scratch without eggs
- We have used wheat flour and maida in this recipe. If you want you can vary the proportion of flours – but quantity of liquid will vary according to flours used. If you will use 100% maida in this recipe, then quantity of liquid required will reduce in this recipe. Wheat flour requires more liquid as compared to maida.
- Baking time depends on your convection. We suggest you remain alert after 30 minutes. If the cake does not get ready after 35 minutes, you may bake for a few more minutes.
- Either grease the tin with oil/butter and dust it with flour. Second way is to spread oil/butter and then line it with parchment paper/baking sheet.
- All the ingredients to be used, should be at room temperature.
Serving Suggestions
Serve plain – at room temperature or warm (micro for 10-20 seconds)
Warm in microwave for 10-20 seconds and drizzle caramel sauce over it and serve.
Sprinkle icing sugar on top and serve.
Storage and shelf life
Once cooled, store the cake in an air-tight container. This cake stays fresh at room temperature for 1-2 days. Later, shift the container to refrigerator. It will stay fresh in refrigerator for a week.
FAQs
Check out other Eggless Cake Recipes
Vegan Gluten Free Vanilla Cake
Eggless Chocolate Ombre Cake
Eggless Double Chocolate Cake
Eggless Orange Pound Cake
Eggless Wheat Apple Cake
Eggless Double Strawberry Cake
Recipe Card
Eggless Lemon Cake
This eggless lemon cake recipe is a perfect treat for all citrus flavor lovers. It is soft, moist and egg free cake loaded with fresh lemon flavour.
Loved this recipe? Leave a comment below and give us a 5★ rating
Ingredients (1 cup = 240 ml)
US Customary – Metric
Dry Ingredients
- ½ cup whole wheat flour
- 1 cup maida/all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
Wet Ingredients
- ¾ cup granulated sugar
- ½ cup thick fresh yogurt/curd/dahi
- ½ cup oil
- 2.5 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon water
Instructions
- Preheat the oven to 180 degrees Celsius for 10 minutes.
- Sift maida, wheat flour, baking powder, baking soda and salt. Keep aside.
- To zest your lemon, use a small grater. While zesting, make sure you don’t grate the inner white skin, which is bitter. Just grate the outer part.
- In a wide bowl, take sugar, oil and curd. Whisk well until everything is combined and mixture turns white.
- Now add lemon juice and mix. Add all the dry ingredients in 2-3 batches and gently stir until everything gets mixed well.
- Then add lemon zest and 1 tablespoon water.
- Mix well to get a lump-free batter. First mix with a spatula, if you observe any lumps, then whisk it with a hand whisk. Consistency of the batter should be such that it should easily drop from spatula. You can adjust the quantity of water. Only add water if you find the batter thick.
- Grease the cake tin with oil/butter and line it with a parchment paper. You can even grease the cake tin with butter/oil and dust with flour. We have used 8 inch loaf tin. Pour the batter into the tin. Tap 8-10 times just to level the mixture.
- Bake at 180 degrees Celsius for about 30-35 minutes. Baking time will vary for every convection. Be alert and check after 30-32 minutes.
- Remove from the oven insert a toothpick into the middle of the cake. If it comes out clean, cake is ready. If it doesn’t come out clean, bake for a few more minutes.
- Cover and let it cool down for atleast 30 mins before demoulding. Once slightly cooled, invert on a wire rack.
- After atleat 30 minutes, demould on a wire rack. Cover the cake and allow it to cool completely for 3-4 hours before slicing.Dust with icing sugar and serve.
Video
Notes
- We have used wheat flour and maida in this recipe. If you want you can vary the proportion of flours – but quantity of liquid will vary according to flours used. If you will use 100% maida in this recipe, then quantity of liquid required will reduce in this recipe. Wheat flour requires more liquid as compared to maida.
- Baking time depends on your convection. We suggest you remain alert after 30 minutes. If the cake does not get ready after 35 minutes, you may bake for a few more minutes.
- Either grease the tin with oil/butter and dust it with flour. Second way is to spread oil/butter and then line it with parchment paper/baking sheet.
- All the ingredients to be used, should be at room temperature.
Nutrition
Calories: 290kcalCarbohydrates: 37gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 2mgSodium: 129mgPotassium: 75mgFiber: 1gSugar: 20gVitamin A: 16IUVitamin C: 3mgCalcium: 54mgIron: 1mg
Subscribe to our Youtube Channel to get the latest Recipe Video updatesCLICK TO SUBSCRIBE
If you have tried our recipes, do share your recipe pictures with us on InstagramMention or Tag @vegetariantastebuds #vegetariantastebuds
Leave a Reply