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Eggless Lemon Cake

This eggless lemon cake is soft, moist, and packed with fresh lemon flavor. If you have been searching for a lemon cake without eggs that actually tastes bakery quality, this recipe is about to become a favorite.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling and Decorating time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 687 kcal

Equipment

2 9-inch cake pans
parchment paper
cooling rack
2 large mixing bowls

Ingredients
 

Eggless Lemon Cake

  • 3 cups (390 g) cake flour
  • 1 ¾ cups (360 g) white granulated sugar
  • 5 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 ¾ cups whole milk room temperature or slightly warm
  • 7 tablespoons unsalted butter melted and cooled a bit
  • ½ cup whole milk yogurt plain, unsweetened
  • 3 teaspoons vanilla extract
  • 3 tablespoons lemon zest from 2 lemons
  • 1/3 cup fresh lemon juice about 1 1/2 large lemons
  • 1/4 teaspoon natural lemon extract see note

Lemon Vanilla Buttercream Frosting

  • 1 cup (225 g) unsalted butter softened
  • 3 cups (340 g) powdered sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons fresh lemon juice

Instructions
 

  • Start with melting the butter first and allowing it to cool while you prepare the rest of the ingredients.
    7 tablespoons unsalted butter
  • Preheat oven to 350 degrees and grease two 9-inch cake pans and then place parchment paper rounds on the bottom of the cake pans. Grease the top of the parchment paper.
  • Toss the lemon zest and white granulated sugar together.
    3 tablespoons lemon zest, 1 ¾ cups white granulated sugar
  • In a large bowl, combine flour, baking powder, salt, and granulated sugar/lemon zest. Set aside.
    3 cups cake flour , 5 teaspoons baking powder, ¾ teaspoon salt, 1 ¾ cups white granulated sugar
  • In a separate large bowl, combine milk, yogurt, melted butter, vanilla extract, lemon juice, and natural lemon extract. Whisk together until well combined.
    1 ¾ cups whole milk , 7 tablespoons unsalted butter , ½ cup whole milk yogurt, 3 teaspoons vanilla extract, 1/3 cup fresh lemon juice, 1/4 teaspoon natural lemon extract
  • Pour dry ingredients into wet ingredients. Mix together until there are no more streaks of flour and ingredients are just combined. Avoid overmixing as this can cause a dense cake.
  • Pour batter evenly into the 2 cake pans. Tap the cake pans on the countertop a few times to remove any air bubbles.
  • Bake 20-25 minutes until a toothpick comes out clean from the center of the cake.
  • Place the cake pans on a wire cooling rack. Allow the cake to cool completely and then remove from the cake pan. The cake needs to be completely cooled prior to frosting it.

Prepare your frosting

  • To a large bowl, add softened butter.
    1 cup unsalted butter
  • Using a hand mixer or stand mixer on low speed, beat the butter until light and fluffy. This will take about 1 minute. Stop halfway through to scrape down the sides of the bowl.
  • Pour in milk, lemon juice, and vanilla and stir together.
    2 tablespoons whole milk, 1 ½ tablespoons fresh lemon juice, 1 teaspoon vanilla extract
  • Pour in powdered sugar. Using the hand mixer on low speed, mix until well combined.
    3 cups powdered sugar

Assemble and decorate

  • Using a large, serrated knife, slice a thin layer off the top of the cakes to create a flat surface. Place 1 cake layer on your cake stand. Cover the first layer with about 3/4 cup of frosting. Place the 2nd cake layer on top. Spread the rest of the frosting on top of the cake and on the sides. This cake has a thin scraped coat around the sides, so the cake peeks through (called a naked look).
  • Slice and enjoy! Cover the cake and store in the refrigerator for up to 5 days.

Notes

Flour: I recommend cake flour due to fine texture that makes the cake very light and fluffy. You can make this recipe with all-purpose flour as well if that is what you have on hand.
Yogurt: Be sure to get a plain, unsweetened yogurt. You can swap for a Greek yogurt or vegan Greek-style yogurt.
Whole milk: I highly recommend whole or 2% for the increased fat content. Make sure its room temperature so it doesn't cause the butter to resolidify.
Natural lemon extract: This is optional but really adds to the lemon flavor. It can be found next to the vanilla extract in the grocery store.
Store leftovers covered in the refrigerator for up to 5 days.
If you want to use a different size pan:
  • 8-inch round cake: Divide the batter among 2 round cake pans and bake for about 25 minutes. The layers will be a little bit thicker since the pans are smaller.
  • Sheet cake: Bake in a 9×13-inch cake pan for about 30 minutes.
  • Cupcakes: Line two muffin pans with liners and fill each one 2/3 of the way full of batter. You will get about 24 cupcakes. Bake for 18-22 minutes or until a toothpick comes out clean.
To make this recipe dairy-free: Use a vegan butter (firm block not a spreadable kind). Use a dairy-free milk such as oat, almond, or soy milk. Use an unsweetened plain vegan yogurt or vegan Greek-style yogurt.
To make this recipe gluten-free: Use a 1:1 gluten-free flour blend designed for baking. If your gluten-free flour blend does not have xanthan gum, add 3/4 teaspoon xanthan gum.
Note: These substitutions have been tested individually, meaning *gluten-free and egg free* or *dairy free and egg free*. I have not tested this recipe with all three modifications together (egg free, dairy free, and gluten-free).

Nutrition

Calories: 687kcalCarbohydrates: 102gProtein: 7gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 415mgPotassium: 151mgFiber: 1gSugar: 74gVitamin A: 901IUVitamin C: 6mgCalcium: 206mgIron: 1mg
Keyword allergy friendly lemon cake, egg free lemon cake, lemon cake without eggs, no egg lemon cake
Tried this recipe?Let me know how it was!