Sunshine-Bright Eggless Lemon Sponge Cake Recipe

Whipping up a delightful eggless lemon sponge cake can transform your baking adventures into something magical.

Citrusy aromas will dance through your kitchen as you mix ingredients.

Soft, fluffy textures await you with this simple recipe.

Our approach ensures anyone can create a spectacular dessert without eggs.

Zesty lemons bring brightness and incredible flavor to every slice.

Light and airy layers promise a delectable experience that surprises and delights.

You’ll want to share this incredible treat with everyone around the table.

Why The Best Eggless Lemon Sponge Cake Feels So Light

• Create Dairy-Free Delight: Perfect for those avoiding eggs and dairy, this lemon sponge cake offers a compassionate baking option for people with dietary restrictions.
• Master Simple Baking Techniques: Beginners can confidently navigate this recipe with straightforward steps, minimal ingredients, and foolproof mixing instructions that guarantee a tender, moist cake.
• Celebrate Versatile Flavor Profile: Bright, zesty lemon notes elevate this cake from ordinary to extraordinary, making it suitable for casual gatherings, afternoon tea, or elegant dessert moments.
• Customize with Ease: Adaptable recipe allows creative variations like adding fresh berries, experimenting with different citrus zests, or transforming into a layer cake for special celebrations.

What You Need For The Best Eggless Lemon Sponge Cake

• All-Purpose Flour: The base foundation that provides structure for the soft sponge cake.
• Baking Powder, Baking Soda, Salt: Essential leavening agents that help the cake rise and create a light texture.

• Granulated Sugar: Adds sweetness and helps create a tender cake crumb.
• Plant-Based Milk: Provides moisture and helps bind the cake ingredients together.
• Vegetable Oil: Ensures a moist and tender cake texture.
• Vegetable Yogurt: Adds richness and helps create a soft, tender cake.
• Water: Helps adjust the batter consistency for the perfect cake texture.

• Lemon Zest, Lemon Juice: Brings bright, citrusy flavor to the cake.
• Vanilla Extract: Adds depth and complementary flavor to the lemon notes.

• Vegan Butter: Creates a creamy base for the frosting.
• Powdered Sugar: Provides sweetness and helps create a smooth frosting texture.

Simple Instructions For Eggless Lemon Sponge Cake

Step 1: Prepare the Oven and Pan

Get your oven ready by heating it to 350°F. Grab a 9-inch round cake pan and give it a light coating of oil or cooking spray.

Dust the pan with a thin layer of flour to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Sift these together to create a smooth, clump-free mixture that will ensure a light and fluffy cake.

Step 3: Blend Wet Ingredients

• Granulated sugar
• Plant-based milk
• Vegetable oil
• Lemon zest
• Lemon juice

Mix until the ingredients are well combined and slightly frothy.

Step 4: Create the Cake Batter

Pour the wet ingredients into the dry ingredients.

Gently fold with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.

Step 5: Add Final Moisture

• Vegetable yogurt
• Vanilla extract

Gradually add water to achieve the perfect cake batter consistency. The mixture should be smooth and silky.

Step 6: Pour and Smooth

Transfer the batter to your prepared cake pan. Use a spatula to spread the batter evenly, creating a smooth top.

Step 7: Bake to Perfection

Place the pan in the preheated oven. Bake for 30-35 minutes.

To check if it’s done, insert a toothpick into the center – it should come out clean.

Step 8: Cool the Cake

Let the cake rest in the pan for 10 minutes.

Then carefully transfer to a wire rack to cool completely.

Step 9: Prepare Lemon Frosting

Cream vegan butter until it becomes soft and fluffy.

• Powdered sugar
• Lemon juice
• Lemon zest
• Vanilla extract

Blend until the frosting is smooth and spreadable.

Step 10: Frost and Garnish

Once the cake is completely cool, spread the lemon frosting over the top and sides.

Sprinkle with extra lemon zest for a burst of citrusy flavor. Serve at room temperature and enjoy your egg-free lemon sponge cake!

Pro Tips For The Best Eggless Lemon Sponge Cake

• Swap plant-based milk with almond or soy milk for different flavor profiles and added nutrition.
• Fold ingredients gently to maintain the cake's light, airy texture and prevent dense results.
• Check cake doneness by inserting a toothpick at the center; it should come out clean with minimal crumbs.
• Store the cake in an airtight container at room temperature for up to 3 days to preserve moisture and freshness.
• Allow frosting to set for 15-20 minutes before serving to achieve the perfect spreadable consistency.

Fun Twists On The Best Eggless Lemon Sponge Cake

• Lavender Lemon Elegance: Infuse the batter with dried lavender flowers, adding a delicate floral note that complements the zesty lemon flavor. Sprinkle crushed lavender buds on top for an aromatic garnish.
• Citrus Fusion Celebration: Incorporate orange and lime zest alongside lemon zest to create a multi-citrus experience. Replace half the lemon juice with fresh orange juice for a vibrant, complex taste profile.
• Poppy Seed Crunch: Mix poppy seeds into the batter for added texture and visual interest. Fold in seeds gently to maintain the cake's light and airy consistency. Top with a lemon glaze drizzled with extra poppy seeds.
• Coconut Tropical Breeze: Replace plant-based milk with coconut milk and add shredded coconut to the batter.

Perfect Matches For The Best Eggless Lemon Sponge Cake

• Pair Zesty Lemon Cake with Complementary Flavors
• Brew Refreshing Herbal Tea: Light, bright mint or chamomile tea perfectly balances the cake's tangy lemon notes, creating a delightful palate-cleansing experience with each sip.
• Select Creamy Vanilla Accompaniment: Serve a scoop of dairy-free vanilla ice cream alongside the cake, allowing the smooth, cool texture to contrast with the cake's vibrant citrus flavor and provide a luxurious dessert moment.
• Drizzle Lavender Honey Glaze: Create an elegant touch by adding a subtle lavender-infused honey drizzle over individual cake slices, enhancing the lemon's brightness and introducing a sophisticated floral undertone that elevates the entire dessert experience.

How To Store The Best Eggless Lemon Sponge Cake

• Refrigerate: Store the frosted cake in an airtight container in the refrigerator for up to 4-5 days. Cover loosely with plastic wrap to prevent drying out and maintain moisture.
• Freeze Whole Cake: Wrap the unfrosted cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before frosting and serving.
• Slice Storage: Keep individual cake slices in sealed containers or wrapped in plastic wrap in the refrigerator for 3-4 days. Place parchment paper between slices to prevent sticking.
• Reheating: Warm refrigerated cake slices in the microwave for 10-15 seconds or let sit at room temperature for 15-20 minutes before serving to restore softness and bring out the lemon flavor.

FAQs For The Best Eggless Lemon Sponge Cake

• Why use plant-based milk in this recipe?

Plant-based milk provides moisture and helps create a soft texture without using eggs, making the cake suitable for vegan and dairy-free diets while maintaining a light, fluffy consistency.

• How does vegetable yogurt contribute to the cake's texture?

Vegetable yogurt adds richness, helps bind the ingredients, and creates a tender crumb, ensuring the cake remains moist and soft without using traditional dairy or eggs.

• What role does lemon zest play in the cake's flavor?

Lemon zest introduces bright, citrusy notes throughout the cake, enhancing the overall taste and providing a fresh, aromatic element that complements the sweet base.

Eggless Lemon Sponge Cake Recipe

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4.6 from 36 reviews

• Total Time: 1 hour 5-10 minutes
• Yield: 8 1x

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Description

Zesty “Eggless Lemon Sponge Cake” brings sunshine to your dessert table with its light, tangy crumb. Moist layers infused with citrus brightness promise a delightful treat you’ll savor down to the last crumb.

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Ingredients

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Main Dry Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Liquid Ingredients:

• 1 cup plant-based milk
• 1/3 cup vegetable oil
• 1/2 cup water
• 1/4 cup vegetable yogurt
• 2 tablespoons lemon zest
• 3 tablespoons lemon juice
• 2 teaspoons vanilla extract

Frosting Ingredients:

• 1 cup powdered sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons vegan butter
• 1/4 teaspoon vanilla extract

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Instructions

1. Prepare the oven to 350°F and coat a 9-inch round cake pan with light grease and flour dusting.
2. Combine flour, baking powder, baking soda, and salt through a sifter into a large mixing bowl, ensuring a smooth, uniform dry mixture.
3. Whisk granulated sugar, plant-based milk, vegetable oil, lemon zest, and lemon juice in a separate bowl until well blended and slightly foamy.
4. Gently fold liquid ingredients into dry ingredients using a spatula, maintaining a delicate touch to prevent overmixing.
5. Incorporate vegetable yogurt and vanilla extract, stirring until the batter achieves a silky, consistent texture.
6. Carefully introduce water to the batter, maintaining its light and airy composition.
7. Carefully pour the batter into the prepared pan, using a spatula to create a level surface.
8. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
9. Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
10. Prepare frosting by creaming vegan butter until soft and fluffy.
11. Gradually blend powdered sugar, lemon juice, lemon zest, and vanilla extract until achieving a smooth, spreadable consistency.
12. Once cake has completely cooled, generously apply frosting across the top and sides.
13. Optional: Sprinkle additional lemon zest for garnish and serve at room temperature.

Notes

• Customize milk alternatives like almond, soy, or oat milk for unique flavor profiles and dietary needs.
• Ensure ingredients are at room temperature to achieve a smoother, more consistent cake batter texture.
• Gently fold wet and dry ingredients to prevent deflating air bubbles, which keeps the cake light and fluffy.
• Use fresh lemon zest and juice for a bright, vibrant citrus flavor that elevates the entire dessert experience.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 220
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg