A delicate, eggless lemon cake that stays moist and tender for days and topped with a citrusy icing that melts in your mouth. This cake is a delightful dessert for spring, summer, or Easter brunch!
Lemon desserts are a big hit for my husband and me. Lemon bars, lemon cookies, lemon cake, lemon macarons… You name it, we’ll devour it!
Since I’m on a roll with developing egg-free baked goods, I decided to try out an eggless lemon cake. You can find my Wacky Cake and Eggless Carrot Cake here!
This cake isn’t very tall, but it is MIGHTY and full of lemon flavor. It’s a melt-in-your-mouth treat that’s easy to make and you won’t brake the bank because it’s egg-free. And did I mention it’s dairy free, too?
What ingredients do I need?
You’ll need 9 ingredients for this recipe:
- Lemons – You’ll zest and juice the lemons.
- Granulated sugar
- All-purpose flour
- Baking soda
- Salt – I used table salt.
- Oil – Canola or vegetable oil work best, but you can also use olive oil for a tasty twist.
- Water
- Vinegar
- Powdered sugar
What kind of kitchen equipment and supplies do I need?
You don’t need a lot of equipment!
- 8×8 square baking dish or pan
- Cooking spray to grease the baking dish.
- Large mixing bowl
- Whisk
- Small mixing bowl
- Digital Scale – This is optional, but weighing your ingredients will help get accurate ingredient measurements.
How do I make an Eggless Lemon Cake?
Preheat the oven to 350°F. Spray an 8×8 square baking dish or pan and set it aside.
Zest and juice the lemons.
Add the sugar and lemon zest to a large mixing bowl. Rub the zest into the sugar with your fingers until it becomes fragrant.
In a separate small or medium bowl, whisk together the flour, baking soda, and salt. Pour the flour mixture into the large bowl with the sugar, and whisk until thoroughly mixed.
Pour the oil and lemon juice into the dry ingredients and slowly whisk until the batter is too thick to stir.
Add the vinegar to the water, and give it a quick stir. Pour that into the batter, and carefully whisk until the batter is wet and starts to bubble. That’s the vinegar, lemon juice, and baking soda reacting!
Pour the batter into the greased 8×8 square baking dish, and bake the cake for 35-40 minutes or until the cake browns on the edges, and a toothpick inserted in the middle of the cake comes out clean. Let the cake cool for 30 minutes to an hour.
After the cake has cooled completely, make the lemon icing. Add the powdered sugar to a small bowl. Whisk in the lemon juice and salt until everything is combined, and a smooth icing has formed.
Pour the icing over the cake, and sprinkle some lemon zest on top, if desired, while the icing is still wet. Let the cake rest for 30 minutes so the icing will set slightly, then serve at room temperature.
How do I store an Eggless Lemon Cake?
You can store this cake on the counter, covered with plastic wrap or in an airtight container for 2-3 days. If it’s warmer in your house, the icing may get a little melty.
This can also be stored in the fridge for up to 5 days. You can enjoy it chilled or bring it to room temperature.
Can I freeze this cake?
Absolutely! I recommend wrapping this in both plastic wrap and foil to help fight off freezer burn, and you can store it for 2 months.
You’ll want to thaw it out in the fridge for 24 hours before serving.
Are there any ingredient substitutions I can make?
There are a couple of small substitutions you can make to the ingredients.
- You can use bottled lemon juice for the cake or icing.
- Instead of making the icing, you can use a store-bought lemon buttercream frosting to save time.
Will this eggless lemon cake still be moist?
Yes! This cake will be moist and soft for at least 2 days, especially when it is stored in an airtight container. The extra oil will help keep the cake moist.
Is this a fluffy, tall cake?
This is closer to a sheet cake, so it won’t be very tall or fluffy. BUT, if you add another 1/2 cup of flour, it will be a taller cake, if you prefer.
My cake didn’t rise at all and it’s very dense. What happened?
A couple of things could have happened.
- The batter was overmixed. Make sure you mix the batter until everything is JUST incorporated.
- The baking soda was too old or expired. Fresh baking soda is best when you are baking for the best results.
How strong is the lemon flavor of the cake?
The lemon flavor of the cake is mild, but the lemon icing adds a lot.
If you want a stronger flavor without the icing, I suggest zesting another large lemon or adding 1 teaspoon of lemon extract.
My icing is too runny! How can I fix this?
Not to worry! If the icing is too runny, add 1 tablespoon of powdered sugar at a time until the icing reaches your desired consistency.
If the icing is too thick, add more lemon juice 1 teaspoon at a time.
Eggless Lemon Cake
Equipment
- 1 8×8 square baking dish or pan
- 1 Large mixing bowl
- Whisk
- 1 Small mixing bowl
Ingredients
Lemon Cake:
- 2 large lemons
- 1 cup granulated sugar (200g)
- 1 ¾ cups all-purpose flour spooned and leveled (200g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- 1 teaspoon distilled white vinegar
- ⅓ cup oil vegetable or canola
Lemon Icing:
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F. Spray an 8×8 square baking dish or pan and set it aside.
- Zest and juice the lemons.
- Add the sugar and lemon zest to a large mixing bowl. Rub the zest into the sugar with your fingers until it becomes fragrant.
- In a separate small or medium bowl, whisk together the flour, baking soda, and salt. Pour the flour mixture into the large bowl with the sugar, and whisk until thoroughly mixed.
- Pour the oil and lemon juice into the dry ingredients and slowly whisk until the batter is too thick to stir.
- Add the vinegar to the water, and give it a quick stir. Pour that into the batter, and carefully whisk until the batter is wet and starts to bubble. That’s the vinegar, lemon juice, and baking soda reacting!
- Pour the batter into the greased 8×8 square baking dish, and bake the cake for 35-40 minutes or until the cake browns on the edges, and a toothpick inserted in the middle of the cake comes out clean. Let the cake cool for 30 minutes to an hour.
- After the cake has cooled completely, make the lemon icing. Add the powdered sugar to a small bowl. Whisk in the lemon juice and salt until everything is combined, and a smooth icing has formed.
- Pour the icing over the cake, and sprinkle some lemon zest on top, if desired, while the icing is still wet. Let the cake rest for 30 minutes so the icing will set slightly, then serve at room temperature.
Notes
- I baked this cake in a white, ceramic baking dish. If you use a metal baking pan, the baking time may differ.
- The cake has a mild lemon flavor, but the icing adds more! If you want the cake to have a stronger flavor, add the zest of one more lemon or add 1 teaspoon of lemon extract.
- Add extra lemon zest on top of the cake, if desired.
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