Eggless Lemon Sponge Cake

This recipe yields a soft, moist, and fluffy lemon cake without eggs or butter.

Ingredients

For the Eggless Lemon Sponge Cake (Loaf or Cake Pan)

For the Lemon Frosting

• Powdered Sugar: 2 cups

• Cream Cheese, softened: 4 oz (half a block)

• Unsalted Butter, softened: $\frac{1}{4}$ cup ($\frac{1}{2}$ stick)

• Fresh Lemon Juice: 1 tablespoon

• Lemon Zest: $\frac{1}{2}$ teaspoon

Instructions

Making the Cake

1. Prep: Preheat your oven to $350^{\circ} \text{F}$ ($175^{\circ} \text{C}$). Grease and line an 8-inch round cake pan or a 9×5 inch loaf pan.

2. Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, castor sugar, baking soda, baking powder, salt, and lemon zest.

3. Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, yogurt/hung curd, vanilla extract, and milk until well combined.

4. Combine: Gently pour the wet mixture into the dry ingredients. Mix until everything is just combined. Do not overmix.

5. Activate: Stir in the fresh lemon juice. The batter may bubble slightly due to the acid reacting with the leavening agents.

6. Bake: Pour the batter into the prepared pan. Bake for 35-40 minutes for a round cake or 45-55 minutes for a loaf, or until a toothpick inserted into the center comes out clean.

7. Cool: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before frosting.

Making the Lemon Frosting

1. Cream Butter and Cheese: Using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy.

2. Add Sugar: Gradually add the powdered sugar, beating on low speed until combined, then increase to medium speed and beat until fluffy.

3. Flavor: Beat in the lemon juice and lemon zest until the frosting is smooth and has reached your desired consistency.

Thank you! I’m glad I could provide the recipe.

I also have the full recipes for the Apple, Oat, and Raisin Bundt Cake and the Glazed Oatmeal Banana Bread.