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Eggless Lemon Cake

Leave a Comment Published June 12, 2020 Updated February 5, 2025

Eggless lemon cake. This indulgent cake is bursting with fresh lemon flavor and contain no eggs. The perfect sweet treat to satisfy your taste buds.

eggless lemon cake

We all know that lemon makes an incredibly delicious addition to desserts. And one of my favorite lemon desserts is cake loaded with the freshness and aroma of this beautiful golden fruit. If you’re after an eggless version of my favorite lemon cake, you’re at the right place.

Yes, you heard me right. You can make beautiful, soft, moist and delicious cake without any eggs. Of course, you’ll need a customized recipe and an egg substitute to create the perfect eggless lemon cake. As you know, there are many ways to do this. And today, I’m going to incorporate a little yogurt into the batter to replace the eggs.

Well, not all yogurts are perfect for this recipe, you’ll need to get the thickest yogurt (preferably Greek yogurt) available. Some yogurts do contain a high quantity of water in them which will make the cake soggy and dense. Again, stir all the ingredients as gentle as possible. No overmixing.

So here’s your weekend project: Grate and squeeze the beautiful lemons, sift flour and enjoy this delicious cake with afternoon tea.

More eggless cake recipes:

  • 3 Ingredient Chocolate Cake
eggless lemon cake

Eggless Lemon Cake

Lemon cake bursting with the flavor of fresh lemons and contain no egg
5 from 49 votes
Print Pin Rate
Course: Cakes and Muffins
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Author :Nish Kitchen
Servings 8
Prevent your screen from going dark

Ingredients

  • ½ cup yogurt
  • 125 g butter melted and cooled
  • ¾ cup granulated sugar caster sugar
  • Zest of 2 lemons
  • 1 and ½ cups all purpose flour plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons lemon juice
  • 125 ml milk

Instructions

  • Preheat oven to 180C / 350F. Grease and line a 6 cm deep, 19cm x 10cm loaf pan.
  • Place yogurt, butter, sugar and lemon zest in a large bowl. Whisk until combined.
  • Sift flour, baking powder and baking soda into the bowl. Add lemon juice. Gently stir to combine.
  • Add half the milk to flour mixture. Gently stir to combine. Fold in remaining milk. Spoon mixture into loaf pan.
  • Bake for 40-45 minutes or until a skewer inserted into the center comes out clean. Stand in pan for 19 minutes.
  • Transfer to a wire rack to cool completely.

Nutrition

Serving: 1g | Calories: 209kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 260mg | Fiber: 1g | Sugar: 20g

 

eggless lemon cake

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Welcome to Nish Kitchen!!! - all about celebrating everyday cooking with simple recipes & creative ideas. Grab a cuppa & join me on a delicious adventure right in your kitchen.

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