EGGLESS LEMON LAYER CAKE – soft, fluffy, slightly tangy, moist and delicious vegan lemon cake generously frosted with the most delicious lemon buttercream frosting.
With the distinct tang of freshly squeezed lemon juice and the golden yellow hues of saffron infused cake and frosting, this egg free, easy to make cake can be enjoyed with or without frosting!
(Scroll the post below for ingredient options, variations to the cake and to check out the step-wise recipe too)
This is perfect and so easy to make not only for birthdays but is a stunning dessert to share at any special occasion.
And this particular one is a true labor of love to celebrate my son’s birthday.
Although I made it last year in September of 2023, just got the time to make a post, edit and share with all of you.
Also, it is my "600th BLOG POST", so no better occasion than now to share this easy, homemade birthday cake!
Just one bowl for the cake batter and one bowl for the icing/frosting and you are almost there to get a bite into a slice of this.
I may say, one of the best cakes I have baked so far!
Dress it up any way you like with swirls, decorations etc. to make it oh-so pretty or just make the cake and spread the icing and enjoy!
Any which way, you are going to love making, baking and sharing this with family and friends.
IN THE BAKING ZONE:
There was a time when I was professionally baking birthday cakes including making some for my boys when they were small and enjoying every bit of it!
Some of them were Ninja Turtle, Car cake, Airplane Cake, Teddy Bear Cake, Cinderalla’s Palace etc.
Wish I could share those pictures with you (somewhere in my collection of zillion photos) but those were the old days of not so good cameras, only prints and all you wanted was to capture it without paying attention to the whole composition as well as the lighting!
Then, I developed a tremor in my hands and that put a stop to all my professional baking as every straight line of icing ended up as a zig zag!!!
Now, as a food blogger and food writer, I do bake cakes and cookies for my family; sometimes plain, sometimes frosted but just for the fun of it and sometimes I do make an attempt to make a nice 1 layer or 2-layer cake for special occasions, one of which I am sharing here today.
EGGLESS LEMON LAYER CAKE
I have always wanted to make a layer cake and now is never a better occasion than my son's birthday and especially with a garden full of lemon trees don’t you think?
With its bright yellow color it is like a burst of sunshine with its moist, zingy or tangy lemony flavor encased in a slightly tangy yet sweet butter cream!
While looking to bake a special cake for my son’s birthday, especially with a generous couple of lemon trees in our backyard, I could not but not make this delicious cake using fresh, fresh lemon juice…#gardentotable kinda scene here!
When Rainbownourishments showcased her vegan lemon cake, I had to recreate it for this special occasion in my way.
Just followed her vegan lemon cake recipe (eggless and dairy free) but for the frosting, used an easy buttercream frosting (not vegan here; I used regular butter but you can use vegan butter if you wish) which my kids have always loved as opposed to whipped cream frosting.
Just some lemon juice, basic cake ingredients, a flair or love for baking and cake decorating is all you will need to make this stunner.
INGREDIENTS NEEDED TO MAKE EGGLESS LEMON CAKE:
Most of these you will surely have in your pantry especially if you are a home baker.
(Amounts and method to bake is in the recipe card below).
All-purpose flour: This flour is necessary to make for a fluffy and light cake. You can try whole wheat but then the cake could become dense and change the color of it too.
Baking powder: A must have leavening agent that helps the cake rise and fluff up.
Baking Soda: Just a dash but is needed to react with the acid (lemon juice) to add more fluffiness.
Sugar: I have used plain white finely granulated sugar as any other sugar would tinge the cake in a different way and I want the yellow saffron color to shine through.
Salt: Just a pinch mind you, but every sweet or dessert gets a lift in flavor with a sprinkle of salt.
Dairy-free Milk: To make the cake vegan, I have used Almond milk. You can use any you have or like and if not vegan, you can try using regular milk too.
Oil: Just like butter, oil adds moistness to any cake and as opposed to butter, keeps it more moist and fluffy, even when refrigerated.
Lemon Juice: Try and use freshly squeezed lemon juice as much as possible.
Lemon zest: I use a zester/fine grater to zest only the yellow part of the skin. Try and avoid zesting the white part; it is bitter.
Extracts/Essence: I have used both vanilla and lemon extracts here but you can use just one or either.
Saffron strands: This is optional but to add a lovely golden yellow color naturally to the cake or any dish, I love to use fresh saffron strands. Just crush a few in a mortar and pestle and soak in a couple of tablespoons of milk or water.
FOR THE CREAMY, DREAMY AND TANGY LEMON BUTTERCREAM FROSTING:
Unsalted butter: I prefer to use unsalted in my frostings or icings. Use a good quality butter and use at room temperature.
Icing sugar/confectioner’s sugar: Preferably using store bought icing sugar (and not homemade powdered sugar)
Lemon juice: Adds a lovely tang to the frosting; just a couple of tablespoons; adjust as preferred.
Saffron strands: Again, I have used a few strands to color the frosting to a golden yellow hue. You can use any coloring agent or just leave it out.
Extracts: Vanilla and lemon extracts.
HOW TO MAKE EGGLESS LEMON LAYER CAKE:
Prep:
Preheat oven to 180 C or 355 F.
Grease and flour or grease and line two 8-inch pans with parchment paper and set aside.
It is best to oil the pan so that the parchment paper does not move and then grease the paper too for better ease in removing cake.
TO MAKE LEMON CAKE BATTER:
If using saffron to color the cake a lovely yellow, crush a few strands first in a mortar and pestle.
Then soak in a couple of tablespoons of the dairy-free milk (from the already measured 1 cup dairy-free milk which we use for the cake or even regular milk) for a few minutes. The milk will turn a lovely orange-saffron color Set aside.
In a large mixing bowl, add the sugar (1 ½ cups), remaining milk, neutral oil like vegetable oil (2/3 cup), 1/2 cup fresh lemon juice, 1 teaspoon each vanilla and lemon extracts.
Stir in the soaked saffron along with the milk and beat until the mixture is well combined. using a whisk or spoon.
Rest a few minutes for the sugar to melt completely.
To this, add the dry ingredients – 3 cups flour, 3 tsp baking powder, 1/8 tsp baking soda, pinch of salt and 3 tablespoons lemon zest.
Fold or whisk (using a whisk or silicone spatula) until the mixture is almost free from lumps; a few lumps are okay; just do not over mix too much.
TO BAKE THE LEMON CAKE:
Pour batter into both the prepared pans (make sure to pour equal quantities as far as possible) and tap gently to remove air bubbles.
Place in preheated oven and bake for 30-35 minutes until a toothpick inserted in center comes out clean. (Start checking after 30 minutes). DO NOT OPEN THE OVEN BEFORE THAT!!!
Remove the pans and let cool in pan for 10 minutes.
Unmold from pan and let cool completely on a wire rack.
Once the cake is cool, place in refrigerator to chill; helps to avoid in getting crumbs when frosting the cake. You can wrap in plastic wrap before storing in the fridge.
While the cake is cooling, prepare the butter cream icing.
TO MAKE THE BUTTERCREAM ICING:
Crush a few strands of saffron in a little milk or water if using and set aside.
In a large bowl, beat 1 cup of softened, room temperature unsalted butter until light and fluffy.
Add 4 cups icing sugar (preferably sift over the butter to avoid any lumps), 1 tsp vanilla extract, 1 tsp lemon extract, 2 tbsp lemon juice and saffron infused milk/water.
Beat well until combined to a smooth and fluffy frosting/icing.
Add more icing sugar if too runny or more liquid if too dry.
Adjust the amount of icing sugar according to taste.
Transfer the icing into piping bags.
TO ASSEMBLE THE EGGLESS LEMON BIRTHDAY CAKE:
If the cakes have domed, slice a bit from the top to make it even straight or when they are placed one on top of the other, the top one may crack.
Drop a small dollop of icing on the serving plate. This prevents the cake from moving while icing or frosting.
When the cakes have completely cooled, place one cake on a serving plate.
Spread some icing/frosting over it and spread using a palette knife.
Place the other cake on top upside down. This way the top is smooth.
Spread some more icing on top and spread and smoothen on top.
Use more icing to frost the sides as well and smoothen the whole frosting to make it look rugged or smooth. I left it a bit rugged.
If you are having excess icing, pipe around the bottom edges of cake as well as on top.
Decorate the rest as you wish.
Once made, either serve immediately or store in fridge, loosely covered.
Remove 30 minutes to an hour before serving (depending upon temperature of your house).
Slice and serve!
Enjoy and Happy Baking/Eating!
STORING YOUR HOMEMADE EGGLESS LEMON LAYER CAKE:
This cake stores well on the counter at room temperature for a day or two but you can store it in the fridge too or even freeze.
Just make sure to cover loosely to avoid any drying (at room temperature or in fridge) and wrap tightly in plastic wrap if freezing (freeze and then wrap in plastic wrap).
Bring to room temperature before serving.
Do try foodie friends especially if you love baking, love lemon cake and love to wow your family and friends with your bakes and cooking!
If you are looking for an easy, frost free homemade lemon cake but still need that special occasion feeling and a bakery kind of scene, then do check out this single layer eggless vegan lemon cake, served with some drizzle icing on top or just to drizzle over!
Enjoy and Happy Baking/Eating!
TIME TO SHARE MY RECIPE FOR EGGLESS LEMON LAYER CAKE NOW.
EGGLESS LEMON LAYER CAKE
Soft, fluffy, slightly tangy, moist and delicious vegan lemon cake generously frosted with the most delicious lemon buttercream frosting.
With the distinct tang of freshly squeezed lemon juice and the golden yellow hues of saffron infused cake and frosting, this egg free, easy to make cake can be enjoyed with or without frosting!
Ingredients
DRY INGREDIENTS:
- 3 cups plain flour all purpose/maida
- 3 teaspoons baking powder
- 1/8 teaspoon baking soda
- Pinch of salt
- 3 tablespoons lemon zest
FOR WET INGREDIENTS
- 1 cup Milk Dairy free or even regular milk
- Few strands of saffron
- 1 ½ cups plain sugar
- 2/3 cup vegetable oil or any neutral oil
- ½ cup fresh lemon juice
- 1 teaspoon pure Vanilla Extract
- 1 teaspoon Lemon Extract
FOR BUTTERCREAM ICING/FROSTING
- Few strands of saffron optional
- 1 cup of softened room temperature unsalted butter
- 4 cups icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons fresh lemon juice
Instructions
HOW TO MAKE EGGLESS LEMON LAYER CAKE:
-
Prep the pan first.
-
Preheat oven to 180 C or 355 F.
-
Grease and flour or grease and line two 8-inch pans with parchment paper and set aside.
-
It is best to oil the pan so that the parchment paper does not move and then grease the paper too for better ease in removing cake.
TO MAKE VEGAN LEMON CAKE BATTER:
-
If using saffron to color the cake a lovely yellow, crush a few strands first in a mortar and pestle.
-
Then soak in a couple of tablespoons of the dairy-free milk (from the already measured 1 cup dairy-free milk which we use for the cake or even regular milk) for a few minutes. The milk will turn a lovely orange-saffron color Set aside.
-
In a large mixing bowl, add the sugar (1 ½ cups), remaining milk, neutral oil like vegetable oil (2/3 cup), 1/2 cup fresh lemon juice, 1 teaspoon each vanilla and lemon extracts.
-
Stir in the soaked saffron along with the milk and beat until the mixture is well combined. using a whisk or spoon.
-
Rest a few minutes for the sugar to melt completely.
-
To this, add the dry ingredients – 3 cups flour, 3 tsp baking powder, 1/8 tsp baking soda, pinch of salt and 3 tablespoons lemon zest.
-
Fold or whisk (using a whisk or silicone spatula) until the mixture is almost free from lumps; a few lumps are okay; just do not over mix too much.
TO BAKE THE VEGAN LEMON CAKE:
-
Pour batter into both the prepared pans (make sure to pour equal quantities as far as possible) and tap gently to remove air bubbles.
-
Place in preheated oven and bake for 30-35 minutes until a toothpick inserted in center comes out clean. (Start checking after 30 minutes). DO NOT OPEN THE OVEN BEFORE THAT!!!
-
Remove the pans and let cool in pan for 10 minutes.
-
Unmold from pan and let cool completely on a wire rack.
-
Once the cake is cool, place in refrigerator to chill; helps to avoid in getting crumbs when frosting the cake. You can wrap in plastic wrap before storing in the fridge.
-
While the cake is cooling, prepare the butter cream icing.
TO MAKE THE BUTTERCREAM ICING:
-
Crush a few strands of saffron in a little milk or water if using and set aside
-
In a large bowl, beat 1 cup of softened, room temperature unsalted butter until light and fluffy.
-
Add 4 cups icing sugar (preferably sift over the butter to avoid any lumps), 1 tsp vanilla extract, 1 tsp lemon extract, 2 tbsp lemon juice and saffron infused milk/water.
-
Beat well until combined to a smooth and fluffy frosting/icing.
-
Add more icing sugar if too runny or more liquid if too dry.
-
Adjust the amount of icing sugar according to taste.
-
Transfer the icing into piping bags.
TO ASSEMBLE THE EGGLESS LEMON BIRTHDAY CAKE:
-
If the cakes have domed, slice a bit from the top to make it even straight or when they are placed one on top of the other, the top one may crack.
-
Drop a small dollop of icing on the serving plate. This prevents the cake from moving while icing or frosting.
-
When the cakes have completely cooled, place one cake on a serving plate.
-
Spread some icing/frosting over it and spread using a palette knife.
-
Place the other cake on top upside down. This way the top is smooth.
-
Spread some more icing on top and spread and smoothen on top.
-
Use more icing to frost the sides as well and smoothen the whole frosting to make it look rugged or smooth. I left it a bit rugged.
-
If you are having excess icing, pipe around the bottom edges of cake as well as on top.
-
Decorate the rest as you wish.
-
Once made, either serve immediately or store in fridge, loosely covered.
-
Remove 30 minutes to an hour before serving (depending upon temperature of your house).
-
Slice and serve!
-
Enjoy and Happy Baking/Eating!
Recipe Notes
- For a vegan option, just use unsalted butter in the frosting. The cake is vegan anyway
- Try and use freshly squeezed lemon juice as opposed to bottled or store bought.
- Adding saffron is optional. You could use yellow coloring agent instead too.
- Frosting it fancy is optional…maybe for a special occasion. For everyday dessert, just frost roughly.
- Enjoy and Happy Baking/Eating!
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