This moist eggless lemon cake is soft, fluffy, and packed with bright lemon flavor. It's made without eggs or dairy, but you'd never guess it. All you need are a few simple ingredients to make this easy lemon loaf from scratch.
Recipe Overview
Taste: Lemony with a sweet glaze that ties it all together.
Texture: Soft, springy, and moist for days.
Difficulty: Easy to make.
Why it works: Two simple techniques: lemon-rubbed sugar and a vegan sour milk or "buttermilk", which give this dairy-free lemon cake far more flavor and tenderness than you'd expect from an egg-free recipe. Lemon sugar takes less than a minute, but it makes the lemon flavor much more vivid throughout the cake.
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If you love simple citrus cakes, you'll also want to try my Easy Lemon Raspberry Loaf Cake, Lemon Pomegranate Cake, Easy Lemon Bundt Cake, and Easy Orange Loaf Cake.
Can an Eggless Cake Really Be Moist?
Absolutely! The texture is soft and springy, not dense or gummy. This egg-free lemon cake is just as soft, moist, and delicious as a traditional one. The secret is in how you replace what eggs normally do. This recipe uses a quick vegan "buttermilk" that reacts with the baking soda to give the cake lift, and together with the oil, it keeps the crumb tender for days.
Can I Make This Lemon Cake Ahead of Time?
Yes. This cake tastes even better the next day. You can bake the loaf a day ahead and store it unglazed in an airtight container at room temperature. Add the glaze on the day you plan to serve it, and it will look and taste freshly made.
Ingredients
Key Ingredients
- Fresh lemons: You'll need both the juice and zest. The juice adds tartness and moisture; the zest carries all that concentrated lemon flavor. Use fresh lemons only. Bottled juice won't give you the same result.
- Unsweetened almond milk: Keeps the cake soft and moist while making it completely dairy-free.
- Oil: Adds moisture and helps the cake stay moist and tender for days. Any neutral oil will work.
- Baking powder & baking soda: Both help create a soft, fluffy texture.
- Vinegar: Works with the baking soda to help the cake rise without eggs.
- Vanilla: Balances the tangy lemon flavor.
See the recipe card at the end of the post for quantities. 👇
Equipment you'll need
- mixing bowls
- hand mixer
- whisk
- 8x4-inch (20×10 cm) or 9x5-inch (23×13 cm) loaf pan
- parchment paper
Which Loaf Pan Size Should I Use?
I recommend using a 9x5-inch (23×13 cm) loaf pan for this recipe because the batter rises quite a bit. This size gives the cake more room to rise and is the most reader-friendly option.
An 8x4-inch (20×10 cm) loaf pan will make a taller loaf, but because it has less capacity, you may have some extra batter. Line the pan with parchment paper, leaving some overhang on the long sides to help contain the batter while it rises. Fill the pan no more than ¾ full and bake any extra batter separately as 1 or 2 muffins.
How to Make Eggless Lemon Cake
Step 1: Make the Sour Milk
Stir together the plant-based milk and white vinegar and set it aside for 10 minutes.
Step 2: Make the Lemon Sugar
Add the lemon zest and granulated sugar to a medium bowl. Rub them together with your fingers until the mixture feels fragrant and lightly damp. You'll smell the difference immediately!
Step 3: Mix the Wet Ingredients
In a large jug or bowl, whisk together the oil, vanilla extract, lemon juice, lemon sugar, and the sour milk until smooth and well combined.
Step 4: Add the Wet Ingredients to the Lemon Sugar
Pour the wet ingredients into the bowl with the lemon sugar and whisk everything together.
Step 5: Whisk the Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt in a bowl.
Step 6: Add the Wet Ingredients
Using a hand mixer, mix the wet and dry ingredients together just until combined.
Step 7: Pour into the pan
Pour the batter into the prepared pan.
Step 8: Bake
Bake until golden brown and a toothpick inserted in the center comes out clean.
After the cake has completely cooled, drizzle it generously with the lemon glaze.
Tips for the Best Vegan Lemon Cake
- Let the sour milk sit for about 10 minutes. This gives it enough time to create a tangy flavor and help give the cake a soft, tender crumb.
- Rub the zest into the sugar. It's the key to getting that deep, fragrant lemon flavor all the way through the cake.
- Use fresh lemon juice. Bottled juice is flat by comparison. Fresh lemon juice makes all the difference.
- Mix gently once the flour goes in. Mix until everything just comes together. Don't overmix.
- Tent with foil at 30 minutes. This keeps the top from going too dark before the center has caught up.
- Cool completely before glazing. A warm cake will absorb the glaze instead of wearing it.
- Use a metal loaf pan. Metal conducts heat more evenly than glass and gives you a better, more consistent bake.
Storage Tips & Freezing Instructions
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 5 days. Bring to room temperature before serving for the best texture.
Freezer: Let the cake cool completely, then slice into individual portions. Flash freeze on a tray for about an hour until firm, then wrap each slice in plastic wrap and store in a freezer-safe bag or container. Keeps for up to 2 months. Thaw overnight in the refrigerator.
Variations
- Lemon poppy seed loaf. Stir 1-2 tablespoons of poppy seeds into the batter before baking.
- Blueberry lemon cake. Fold in about ¾ cup of fresh or frozen blueberries, just toss them in a little flour first so they don't sink.
- Powdered sugar finish. Skip the glaze and dust the top lightly with powdered sugar instead. Simple, sweet, and just as delicious.
Frequently Asked Questions
Yes! If you're not dairy-free, regular whole milk works exactly the same way. Same method, same soft texture.
Yes, I recommend it. Combined with the almond milk, it creates a quick homemade buttermilk substitute that helps give the cake a soft, tender texture and enhances the lemon flavor.
Any neutral-flavored oil works well, like sunflower oil or canola oil.
This is usually caused by underbaking or opening the oven door too early. Wait until at least the 45-minute mark before checking, and always test with a toothpick before removing the cake from the oven.
More Eggless Desserts to Try
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Eggless Lemon Cake
Equipment
- mixing bowls
- hand mixer
- whisk
- 9x5-inch (23X13 cm) loaf pan
- 8x4-inch (20×10 cm) loaf pan, optional for a taller loaf
- parchment paper
Ingredients
- 1 ¼ cups milk of choice (I use unsweetened almond milk) (310 ml)
- 1 ½ tablespoons white vinegar
- 1 cup granulated sugar (200 g)
- zest of 2-3 lemons about 3 tablespoons
- ¼ cup fresh lemon juice (60 ml / 4 tablespoons)
- ⅓ cup vegetable oil (83 ml)
- 1 ½ teaspoons vanilla (7 g)
- 2 ½ cups all-purpose flour (312 g)
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ¼ teaspoon salt
For the Glaze
- 1 cup powdered sugar (120 g)
- 1 tablespoon lemon juice
- 1 ½ tablespoons milk of choice (I use unsweetened almond milk)
- Optional garnish: fresh lemon zest
Before You Start:
For best results, please read through the full post before beginning the recipe.
Instructions
- Preheat the oven to 350°F/180°C. Line a 9x5-inch (23×13 cm) loaf pan with parchment paper. For a taller loaf, you can use an 8x4-inch (20×10 cm) loaf pan, but line it with parchment paper, leaving some overhang on the long sides. The parchment helps contain the batter as it rises, but the pan should still be filled no more than ¾ full. If you have extra batter, bake it separately as 1 or 2 muffins.
- Make the 'sour milk': In a small bowl, stir together the milk and vinegar. Let it sit for about 10 minutes. Set aside.1 ¼ cups milk of choice (I use unsweetened almond milk), 1 ½ tablespoons white vinegar
- In a medium bowl, add the lemon zest and sugar. Rub them together with your fingers until the mixture is fragrant and lightly moist. This helps release the natural oils from the zest. You could use a hand mixer for this, if you prefer.zest of 2-3 lemons, 1 cup granulated sugar
- In a bowl or jug, whisk together the oil, vanilla extract, lemon juice, and the prepared sour milk until smooth.⅓ cup vegetable oil, 1 ½ teaspoons vanilla, ¼ cup fresh lemon juice
- Pour it over the lemon sugar and whisk to combine until it's well-incorporated.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt in a bowl.2 ½ cups all-purpose flour, ½ teaspoon baking soda, 1½ teaspoons baking powder, ¼ teaspoon salt
- Pour the wet ingredients into the flour mixture and mix with a hand mixer until just combined. Do not overmix. The batter will be quite thin, which is normal.
- Pour the batter into the prepared pan. Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If using an 8x4-inch (20×10 cm) loaf pan, fill it no more than ¾ full and bake for 65-75 minutes, checking for doneness before removing it from the oven.
- After about 30 minutes, loosely tent the cake with foil if the top is browning too quickly. For a 9x5-inch (23×13 cm) loaf pan, start checking for doneness around 45 minutes. A toothpick inserted into the center should come out clean.
- Let the cake cool in the pan for about 15-20 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
Make the Glaze
- In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and thick but pourable.1 cup powdered sugar, 1 tablespoon lemon juice, 1 ½ tablespoons milk of choice (I use unsweetened almond milk)
- If the glaze is too thin, add a little more powdered sugar. If it's too thick, add a small amount of milk or lemon juice to loosen it. Keep in mind that adding too much lemon juice can make the glaze more tart.
- Drizzle the glaze over the cooled cake. Top with fresh lemon zest, if desired.
- Enjoy!
Notes
- Let the sour milk sit for 10 minutes before using.
- Rub the lemon zest into the sugar for maximum flavor.
- Use fresh lemon juice for the best taste.
- Mix just until combined after adding the flour.
- Tent loosely with foil after 30 minutes if the top is browning too quickly.
- Cool completely before glazing.
- For best results, use a metal loaf pan.
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