Eggless Lemon Cake Recipe

Learn how to make different Recipe with chef Meghna.

Eggless Lemon cake recipe is the most simple and super moist vegan cake recipe made with ingredients that are easily available at home. You might be wondering what to serve for evening snacks to your kids or what to have along with the tea. Here is a very simple variation of a cake that is eggless lemon cake recipe. The lemon sponge cake is eggless, very sophisticated, and flushed with lemon flavor. It is easy to make and requires minimal ingredients. Additionally, lemon gives a nice sweet and tangy taste to it.  The best part about the cake recipe is that you can make it and store it in the refrigerator for a few days. Not only for snacks but this vegan cake is good for any event like kids party, family or friends gathering, or any event at home. This cake recipe is definitely be loved by vegan cake lovers out there. Do give it a try at home. If you liked this recipe, also try my other vegan cake recipes: Eggless Oreo Cupcake Recipe, Eggless vanilla cupcake recipe, Motichoor cheesecake recipe, and more.

    27 Mins
    Chef Meghna
    2-3 People


100 gm Maida (Plain Flour)
80 gm Butter
200 gm Condensed Milk
1/4th cup + 2 tbsp Milk
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Vanilla 
2 tbs Lemon Zest
For Lemon glaze on top-
2 tbs Lemon juice
5 tbs icing sugar


Mix butter & condensed milk in a bowl.
Beat them till you get a pale yellow color.
Add Lemon Zest, Vanilla, and half of the above milk into the mix.
Take Maida in a bowl and mix baking powder and baking soda.
Add this maida mixture into the wet ingredients prepared earlier.
Mix it well.
Pour the mixture into a greased and lined loaf pan.
Fill the pan up to 3/4th as the lemon cake will rise while baking.
10 minutes of preheating and Baking 25 minutes at 180-degree temperature.
Take out the cake from the oven and let it come to room temperature.
Now prick the cake randomly.
Mix lemon juice & icing sugar and drizzle this lemon glaze on the top.

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