Eggless Lemon Cake Recipe

This eggless lemon cake is a delightful and tangy dessert that is perfect for any occasion. Made with fresh lemon juice and zest, this cake is bursting with citrus flavor. The texture is light and fluffy, and the cake is moist and tender. It is a great option for those who are allergic to eggs or follow a vegan diet. Enjoy a slice of this refreshing lemon cake with a cup of tea or as a dessert after a meal.

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55minstotal
55m.total
Eggless Lemon Cake
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ingredients serve

Ingredients for Eggless Lemon Cake Recipe

  • 0.33 cup All Purpose Flour
  • 0.17 cup Granulated Sugar
  • 0.33 teaspoon Baking Powder
  • 0.08 teaspoon Salt
  • 0.08 cup Vegetable Oil
  • 0.08 cup Fresh Lemon Juice
  • 0.33 tablespoon Lemon Zest
  • 0.17 teaspoon Vanilla Extract
  • 0.17 cup Milk
  • as needed Lemon Glaze Or Powdered Sugar For Frosting

Directions: Eggless Lemon Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
  • STEP 2.In a mixing bowl, combine flour, sugar, baking powder, and salt.
  • STEP 3.Add vegetable oil, lemon juice, lemon zest, and vanilla extract to the dry ingredients. Mix well.
  • STEP 4.Gradually add milk to the batter and mix until smooth.
  • STEP 5.Pour the batter into the greased cake pan and smooth the top with a spatula.
  • STEP 6.Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 7.Remove the cake from the oven and let it cool in the pan for 10 minutes.
  • STEP 8.Transfer the cake to a wire rack to cool completely.
  • STEP 9.Once cooled, you can frost the cake with lemon glaze or dust it with powdered sugar.
  • STEP 10.Slice and serve the eggless lemon cake as a delicious dessert or snack.

Cooking Tips

  • Make sure to zest the lemons before juicing them.
  • For a stronger lemon flavor, you can add more lemon zest to the batter.
  • To make a lemon glaze, mix powdered sugar with lemon juice until smooth and pour it over the cooled cake.

Storage and Serving

  • Store the leftover cake in an airtight container at room temperature for up to 3 days.
  • You can also refrigerate the cake to extend its shelf life.
  • Serve the cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutrition
value
290
calories per serving
19 g Fat2 g Protein28 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    2g
  • Carbs
    28g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    28g
  • Protein
    2g
  • Fiber
    < 1g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    39mg
  • Iron
    1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    15mg
  • Manganese
    < 1mg
  • Phosphorus
    35mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp