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Eggless Lemon Cake with Lemon Buttercream Frosting

This eggless lemon cake is full of lemon flavor and perfect for anyone looking for a citrus treat.

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The weather in North Carolina today is close to 70 degrees and I’m having spring fever. I thought I’d celebrate the warm weather by making this yummy eggless cake.

lemon cake with lemon garnish on clear cake stand with whiteplate with a slice of cake

Eggless Lemon Cake Recipe with Lemon Buttercream Frosting

For those of you that aren’t familiar with my eggless recipes, I’ll tell you. I’ve been allergic to eggs my entire life so I’ve always been special! 🙂

I’ve never been able to buy store-bought cakes or treats so I thought I would try making some on my own. I started by getting recipes on the Internet, but many had weird ingredients that I didn’t have. I would go buy them and they were usually pretty expensive and then I would never use them again.

I found some just the other day in the back of my pantry that been expired for over a year! I decided to start experimenting and create recipes that don’t have any weird ingredients and that you’d probably have in your pantry already.

The only ingredient in this recipe that you may not normally purchase is buttermilk but I got you covered! I have other recipes that call for buttermilk so you can use up what you bought.

overhead view of lemon cake on clear cake stand with lemon garnish

I actually have several social media accounts that you may be interested in if you’re looking for more eggless recipes, mostly desserts.

I have a Egg Free Facebook page that I share to a couple of times a week.

I also have an Egg Free Desserts Pinterest board if you are active over there. I personally like Pinterest better so I tend to share more over there.

Make sure to go follow one to stay in the loop of all my recipes and others that I find.

One reason I love this recipe so much is that it doesn’t call for room-temperature butter. There’s no butter in it. I hate it when I’m in the mood to bake and then derailed because I have to wait on my butter to warm up.

Ingredients for delicious lemon cake with yogurt

  • All purpose flour
  • Sugar
  • Baking soda
  • Baking powder
  • Salt
  • Vegetable oil
  • Vanilla- Did you know you can make your own homemade vanilla extract? Here are the instructions.
  • Buttermilk
  • Lemon juice
  • Greek yogurt- You can use plain or lemon flavor
eggless lemon cake with lemon garnish on top with yummy slice on pie server

How to make lemon cake without eggs

Step 1

Preheat over to 350F. Add in yogurt, vegetable oil, lemon juice, vanilla and buttermilk and mix using an electric mixer.

Step 2

In a large bowl combine your dry ingredients- flour, baking soda, baking powder, sugar and salt and give a quick stir.

Step 3

Pour your batter into two well-greased round cake pans. Bake for 18-22 minutes or until an inserted toothpick comes out clean. Cool completely before adding the frosting.

Step 4

Frost the top of one of your cakes, then place the second cake on top. Completely cover the cake with frosting.

two round cakes out of pans on cooling rack
Tip 1

One of the toughest things about egg free baking is removing it from the pan because it sticks. Be patient when removing the cake from the pans. They will come out clean, but don’t just turn it over and shake it. Loosen the sides using a butter knife and it will gently start pulling it away.

Tip 2

Lastly, I’m a normal person and not a fancy baker so I just used a butter knife to put my frosting on. You don’t need any expensive cake decorating items for this cake.

How to make Lemon Buttercream Frosting

Step 1

Add room temperature butter, water, lemon juice, lemon zest and powdered sugar to a bowl and mix until creamy.

Frosting Tip 1

If frosting is too thick, you may add in additional water to thin it out a little. You may be tempted to add more lemon juice, but that could make your frosting have a bitter taste.

Frosting Tip 2

You can use a zester or a grater on the smallest size to get your lemon zest. I use a mini grater on the smallest setting. Remember when you are zesting to only use the yellow peel of the lemon. Stop when you get to the white part.

overhead view of lemon cake on clear cake stand with lemon garnish

Check out these other great recipes that are eggless!

Eggless Lemon Cake

This eggless lemon cake is full of lemon flavor and perfect for anyone looking for a citrus treat.
Course Dessert
Cuisine American
Keyword cake, eggless, lemon
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Holly- Keeping Life Sane

Ingredients

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 1/2 cup lemon juice
  • 5.3 oz greek yogurt

Lemon Buttercream Frosting

  • 1 cup butter
  • 4 cups powdered sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 lemon zest

Instructions

Lemon Cake Instructions

  • Preheat over to 350F.
  • In a large bowl combine your dry ingredients- flour, baking soda, baking powder, sugar and salt and give a quick stir.
  • Add in yogurt, vegetable oil, lemon juice, vanilla and buttermilk and mix using an electeric mixer.
  • Pour evenly into two well-greased 8" cake pans and bake for 18-22 minutes. It's done with an inserted toothpick comes out clean.

Lemon Buttercream Frosting

  • Combine butter, lemon juice, water and lemon zest into bowl. Slowly add in powdered sugar will mixing.

Cake Assembly Instrutions

  • Remove cakes from pan and let cool completely.
  • Add frosting to the top of one cake, place the other cake on top, then complete adding frosting to the entire cake.

Notes

Tip 1
One of the toughest things about egg free baking is removing it from the pan because it sticks. Be patient when removing the cake from the pans. They will come out clean, but don’t just turn it over and shake it. Loosen the sides using a butter knife and it will gently start pulling it away.
Frosting Tip 1
If frosting is too thick, you may add in additional water to thin it out a little. You may be tempted to add more lemon juice, but that could make your frosting have a bitter taste.
Frosting Tip 2
You can use a zester or a grater on the smallest size to get your lemon zest. I use a mini grater on the smallest setting. Remember when you are zesting to only use the yellow peel of the lemon. Stop when you get to the white part.

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