Eggless Lemon Cake Recipe

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.

Table of Contents

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

Eggless Lemon Cake Recipe | no egg, no butter | lemon pound cake recipe — Eggless Lemon Cake 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.

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

How to Zest a Lemon

The lemon cake is flavored using both lemon zest and lemon juice. 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.

Why is my eggless cake dry?

Reason 1 : This can be because of over-whisking the cake batter. Always use hand whisk if you are a beginner. There are more chances of over-whisking when you use electric whisk.

Reason 2 : There is lack of moisture in the batter. Consistency of the batter should be such that it should easily drop from spatula.

Can whole wheat flour be substituted in a recipe instead of maida ?

Replacing all purpose flour with whole wheat flour generally makes your cake to be more dense, dry and crumbly. Also, whole wheat flour absorbs more water. So, we recommend you opt for 50:50 maida and wheat flour for the 1st time and then for the next time try a little more wheat flour as compared to maida. Also, quantity of liquid will vary.

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

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