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Eggless Lemon Cake

Recipe GLPR869f2b98519908

0.0(0)
Dessert
55 min
Servings: 8
Oven
SNAP eligible

A tender, moist lemon cake made without eggs, featuring bright citrus flavor and a silky lemon glaze. The yogurt keeps the crumb soft while the fresh lemon juice and zest provide authentic lemon taste in every bite.

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Ingredients

1¾ cups All-purpose flour

2 teaspoons Baking powder

1 teaspoon Baking soda

½ cup Unsalted butter, softened to room temperature

½ cup Granulated sugar

1¼ cups Plain yogurt

2 tablespoons Fresh lemon juice

1 whole lemon Lemon zest

1 cup Powdered sugar

Directions

  1. Preheat oven to 350°F (180°C) for at least 10 minutes. Lightly butter a 9-inch round cake pan and set aside.

  2. In a medium bowl, whisk together all-purpose flour, baking soda, and baking powder until evenly combined. Set aside.

  3. In a large mixing bowl, beat the softened butter with an electric mixer (or by hand with a wire whisk) until light and pale, about 2–3 minutes.

  4. Add the granulated sugar to the butter and continue beating until the mixture is light and fluffy, approximately 3–4 minutes.

  5. Pour in the yogurt and beat on low speed until fully incorporated and smooth.

  6. Add the fresh lemon juice and lemon zest, mixing until evenly distributed throughout the batter.

  7. Add half of the flour mixture to the wet ingredients and beat on low speed until just incorporated. Do not overmix.

  8. Add the remaining flour mixture and beat gently until the ingredients are just combined. Stop mixing as soon as you no longer see streaks of flour; overmixing will result in a dense cake.

  9. Pour the batter into the prepared cake pan. Tap the pan gently on the countertop several times to release any trapped air bubbles.

  10. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the cake pulls away slightly from the sides of the pan.

  11. Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a butter knife around the inner edges of the pan to loosen the cake, then turn it out onto a wire cooling rack and let it cool completely to room temperature.

  12. Once the cake is completely cool, sift the powdered sugar into a small bowl.

  13. Add 2 tablespoons of fresh lemon juice to the powdered sugar and stir until you reach a thick, smooth glaze consistency that falls slowly from a spoon.

  14. Add additional lemon juice or powdered sugar as needed to reach the desired glaze thickness—it should be pourable but not runny.

  15. Pour the lemon glaze over the top of the cooled cake and spread gently with a butter knife, allowing it to drip naturally down the sides.

  16. Let the glaze set for at least 30 minutes before serving. Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days.