Eggless lemon Cake

Eggless Lemon Cake

Eggless lemon Cake

Eggless lemon Cake


Eggless Lemon Cake Recipe



  • All purpose flour – 1 cup
  • Baking powder – ½ tsp
  • Baking Soda – ½ tsp
  • Sugar – ¼ cup
  • Sunflower oil – ½ cup
  • Sweetened Condensed Milk – ½ can (I used 385g can)
  • Lemon essence – 1 ½ tsp
  • Yellow food color – few drops
  • Grated Lemon zest – ½ tsp
  • Curd – 1/3 cup
  • Lemon juice – 1/3 cup (diluted)


(Note: 1 Cup = 250 ml.

If you are using Maida for each cup measurement take 2 Tbsp less and instead replace it with 2 Tbsp cornflour

When ever you are mixing for the cake with hand or hand mixer, you should mix in one direction only to get soft cakes.

Make sure your oven settings are correct, else cakes wont come proper even though recipe is correct)


eggless lemon1


Preheat oven to 175 degree. Line a cake pan with baking sheet (butter paper) and keep it ready.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In a large bowl take sugar and vegetable oil. Mix with a mixer in high speed until its combined well

Mix in condensed milk.

Add lemon essence, lemon zest and yellow food color

Add the dry ingredients to it, about 3tbsp at a time mixing after each addition, just until combined. (all step from this step should be done in low/medium speed)

When you start finding it difficult to mix start adding curd and mix

Add lemon juice and mix until combined.

Batter is ready (The batter prepared will be runny)

Pour the batter evenly into the cake pan.

Bake in the middle rack for 40- 45 minutes, or until a toothpick comes out clean.

Remove the cake from the pan and allow it to cool down completely. Serve and Enjoy!!!!!!



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