This eggless lemon pound cake is the ultimate dessert for lemon lovers! Lemon Pound Cake all by itself is superbly delish, but if you want to take it to the next level, glaze it with sugar lemon glaze. I personally am addicted to this Eggless Lemon Pound Cake … so simple but so good!
Easy Eggless Lemon Pound Cake Recipe Highlights
It’s fluffy and moist. Infused with zesty lemon flavor. This recipe is super easy to make. Requires just some basic ingredients.
Craving cake instead? Try my Eggless Lemon Cake recipe.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). You’ll need:
Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour. Baking powder and 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 – Sift the dry ingredients into a bowl. 2 – Mix lemon juice and milk. 3 – Beat butter, then add sugar: Beat room temperature butter until smooth, then beat in granulated sugar until creamed and pale. Add lemon zest. 4 – Beat in wet ingredients. 5 – Add flour mixture. 6 – Spoon/spread batter into greased loaf pan. 7 – Bake.
Lemon Sugar Glaze
The sugar lemon glaze on top of the pound cake adds a whole other level of flavor. It’s sweet and zingy and totally delicious. To make it you just need confectioners’ sugar, lemon juice, and heavy cream (or half and half or milk).
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout. 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.
More Eggless Lemon Recipes You’ll Love!
Eggless Lemon Cake Easy Eggless Lemon Curd Eggless Lemon Blueberry Cheesecake Bars Easy Eggless Lemon Bars Easy Eggless Lemon Tart Easy Eggless Key Lime Pie
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
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:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
Freeze: Yes, you can this delicious egg-free pound cake! Just follow these simple steps: Ready to eat it? Thaw it overnight on the countertop before slicing and serving.
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 July 2020, the post content was edited to add more helpful information, no change to the recipe in April 2022.
