Eggless Lemon Cake Recipe Highlights
If you’re a lemon dessert lover like me, you gonna love this recipe. 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.
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 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 granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the cake’s texture. 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.
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. 1 – First, zest a lemon and squeeze 5-6 lemons approx. Get ½ cup of lemon juice. Set aside 3 – Bake at 350º F for 40-45 minutes 4 – Decorate as your heart desires and enjoy!
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.
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.
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Freeze:
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Recipe Card 📖
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.
