This Moist Eggless Lemon Cake is light, soft, and bursting with fresh lemon flavor. It’s perfect for those who prefer egg-free baking but still want a fluffy and delicious cake.
With a balance of sweetness and tanginess, this cake pairs beautifully with tea or coffee.
📝 Ingredients
For the Cake:
- 1½ cups (180g) all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp lemon zest
- ¾ cup (180ml) vegetable oil
- 1½ cups (300g) caster sugar
- 1 cup (285g) yogurt
- ½ tsp vanilla extract
- 5 tbsp (75ml) lemon juice
- ½ cup (120ml) milk
🧀 Homemade Cream Cheese (Optional Topping):
- 2 cups full-fat milk
- 2 cups fresh cream
- 4 tbsp vinegar or lemon juice
- ½ tsp salt
- 1 tsp vanilla (optional)
👨🍳 Step-by-Step Instructions (Detailed)
🔹 Step 1: Prepare Oven & Pan
- Preheat oven to 350°F (175°C)
- Grease and line a cake pan
🔹 Step 2: Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Lemon zest
🔹 Step 3: Mix Wet Ingredients
In another bowl, combine:
- Sugar
- Yogurt
- Oil
- Vanilla extract
- Lemon juice
Mix until smooth
🔹 Step 4: Combine Batter
- Gradually add dry ingredients into wet mixture
- Add milk slowly
- Mix until smooth
👉 Do not overmix
🔹 Step 5: Pour & Bake
- Pour batter into prepared pan
- Bake for 30–35 minutes
👉 Toothpick should come out clean
🔹 Step 6: Cool
- Let cake cool completely before adding topping
🧀 Cream Cheese (Step-by-Step)
🔹 Step 1: Heat Milk & Cream
- Heat milk and cream until hot (not boiling)
🔹 Step 2: Add Acid
- Add vinegar or lemon juice
- Stir until curd separates
🔹 Step 3: Strain
- Strain using cloth or sieve
- Remove excess liquid
🔹 Step 4: Blend
- Add salt and vanilla
- Blend until smooth and creamy
🔹 Step 5: Use as Frosting
- Spread over cake or drizzle on top
💡 Pro Tips
- Use fresh lemon juice for best flavor
- Do not overbake to keep cake moist
- Yogurt helps replace eggs perfectly
- Add extra lemon zest for stronger flavor
❓ FAQ (Frequently Asked Questions)
Why is my eggless cake dense?
Overmixing or incorrect measurements can cause this.
Can I skip yogurt?
No, yogurt is essential as an egg substitute.
Can I use butter instead of oil?
Yes, but oil gives a softer texture.
How do I store it?
Store in an airtight container for 2–3 days or refrigerate up to 5 days.
Can I freeze this cake?
Yes, freeze for up to 2 months.
⭐ Conclusion
This best eggless lemon cake recipe is soft, moist, and full of citrus flavor. Easy to make and perfect for any occasion, it’s a must-try dessert for everyone.
