The Best Eggless Lemon Sponge Cake Recipe: Soft, No Egg, No Butter Delight with Lemon Frosting

There’s something incredibly satisfying about the bright, zesty flavor of lemon in a cake. This Eggless Lemon Sponge Cake is perfect for those who crave a light, fluffy, and refreshing dessert without using eggs or butter. Whether you’re baking for a special occasion or simply indulging in a sweet treat, this lemon cake will exceed your expectations with its delicate texture and vibrant citrus taste. Paired with a luscious lemon frosting, this cake offers a delightful balance of tartness and sweetness that will leave you wanting more. This recipe caters to vegans and those with dietary restrictions while ensuring a scrumptious dessert that everyone will love.

Ingredients:

For the Lemon Sponge Cake:

All-Purpose Flour (Maida): 1 + 1/2 cups (180g)
Baking Soda: 1/2 teaspoon (3g)
Baking Powder: 1 teaspoon (4g)
Lemon Zest: 1 teaspoon (2g)
Vegetable Oil: 3/4 cup (180mL)
Castor Sugar: 1 + 1/2 cups (300g)
Yogurt/Hung Curd: 1 cup (285g)
Vanilla Extract: 1/2 teaspoon
Lemon Juice: 5 tablespoons (75mL)
Milk: 1/2 cup (120mL)

For the Lemon Frosting:

Powdered Sugar: 1 cup (120g)
Lemon Juice: 2 tablespoons (30mL)
Lemon Zest: 1/2 teaspoon
Vegan Butter or Margarine: 1/4 cup (60g), softened

Instructions:

Prepare the Cake Batter:

Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper to prevent the cake from sticking.
Mix Dry Ingredients:
- In a large mixing bowl, sift together 1 + 1/2 cups (180g) of all-purpose flour, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder. Add 1 teaspoon of lemon zest and mix well. The lemon zest will infuse the flour with a natural citrus aroma.
Combine Wet Ingredients:
- In a separate bowl, combine 3/4 cup (180mL) of vegetable oil and 1 + 1/2 cups (300g) of castor sugar. Whisk until the sugar dissolves and the mixture is smooth.
- Add 1 cup (285g) of yogurt or hung curd, 1/2 teaspoon of vanilla extract, and 5 tablespoons (75mL) of lemon juice. Mix until well combined.
Combine Dry and Wet Mixtures:
- Gradually add the wet ingredients to the dry ingredients, alternating with 1/2 cup (120mL) of milk. Gently fold the batter using a spatula or whisk until there are no lumps. Be careful not to overmix, as this can result in a dense cake.
Pour Batter into Pan:
- Pour the prepared batter into the lined cake pan and smooth the top with a spatula. Tap the pan gently on the countertop to remove any air bubbles.

Bake the Cake:

Bake in the Oven:
- Place the cake in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.
Cool the Cake:
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely before frosting.

Prepare the Lemon Frosting:

Mix the Frosting Ingredients:
- In a medium bowl, beat 1/4 cup (60g) of softened vegan butter or margarine until creamy. Gradually add 1 cup (120g) of powdered sugar, 2 tablespoons (30mL) of lemon juice, and 1/2 teaspoon of lemon zest.
- Beat the mixture until it becomes smooth and fluffy. Adjust the consistency by adding more powdered sugar or lemon juice if needed.

Assemble the Cake:

Frost the Cake:
- Once the cake is completely cooled, spread the lemon frosting evenly over the top using a spatula or palette knife. Decorate with additional lemon zest or slices if desired.
Serve:
- Slice the cake and serve it as a delightful dessert for any occasion. The zesty flavor and soft texture will surely impress your guests.

Cooking Tips:

Zesting Lemons: Use a microplane or fine grater to zest the lemons, ensuring you only remove the yellow part of the peel. The white pith beneath can be bitter.
Yogurt Substitute: If you don’t have yogurt, you can use an equal amount of buttermilk or coconut yogurt for a dairy-free option.
Flour Sifting: Sifting the dry ingredients helps aerate the flour, resulting in a lighter cake texture.

Nutritional Benefits:

Vitamin C from Lemons: The lemons in this recipe provide a good source of vitamin C, which supports immune health and aids in collagen production.
Heart-Healthy Fats: The use of vegetable oil contributes heart-healthy fats without the saturated fats found in butter.
Probiotics from Yogurt: Yogurt adds probiotics, beneficial bacteria that support gut health and digestion.

Why You’ll Love This Recipe:

This Eggless Lemon Sponge Cake is a fantastic option for anyone looking to enjoy a delicious, moist cake without eggs or butter. The combination of lemon zest and juice infuses the cake with a fresh, vibrant flavor that pairs beautifully with the creamy lemon frosting. It’s a versatile dessert suitable for vegans and those with dietary restrictions, yet it’s so tasty that everyone will enjoy it. Whether you’re serving it at a birthday party, a casual get-together, or simply enjoying a slice with your afternoon tea, this cake is sure to become a favorite.

Dietary Information:

Eggless: Perfect for those who are allergic to eggs or following a plant-based diet.
Vegan-Friendly: By using vegan yogurt and plant-based butter, this cake is completely vegan.
Nut-Free: This recipe is naturally nut-free, making it suitable for those with nut allergies.

Why This Recipe Works:

The combination of yogurt and oil replaces the need for eggs and butter, creating a soft and moist crumb. The acid in the yogurt and lemon juice reacts with the baking soda, helping the cake rise and stay fluffy. The lemon flavor is bright and refreshing, cutting through the sweetness and providing a delightful balance. This recipe’s simplicity and the ease of ingredients make it an accessible and rewarding baking project for anyone, regardless of experience level.

Conclusion:

Baking an eggless lemon sponge cake doesn’t mean sacrificing flavor or texture. This recipe proves that you can create a delectable, light, and fluffy cake without traditional ingredients like eggs and butter. The zesty lemon frosting enhances the cake, adding an extra layer of citrusy goodness. Whether you’re catering to dietary preferences or simply want to try something new, this lemon cake is sure to satisfy your sweet tooth and impress anyone who tries it.

Enjoy the process of baking this delightful cake, and don’t be surprised if it quickly becomes a staple in your dessert repertoire. Its irresistible flavor and soft texture will make it a hit at any gathering or simply as a treat to enjoy at home.