If you’re searching for a cake that’s light, fluffy, and refreshing tangy- without using eggs– then this Eggless Lemon Sponge Cake is your new go-to recipe!
It’s perfect blend of simplicity and elegance, offering a bright citrusy flavor that’s both uplifting and satisfying.

Using yogurt instead of eggs, this cake stays incredibly moist and soft, making it ideal for vegetarians, those with egg allergies, or anyone who just ran out of eggs but still wants something sweet and special. The fresh lemon juice and zest bring a natural zing, while yogurt and oil work together to keep the texture spongy and tender.
Whether you’re baking for a summer brunch, tea party, or just to treat yourself, this cake fits all occasions- and tastes even better the next day!

📝Ingredients for Eggless Lemon Sponge Cake

Dry Ingredients:

1 ½ cup (180g) all purpose-flour
¾ tsp baking soda
½tsp baking powder
¼ tsp salt

Wet Ingredients:

½ cup (120ml) neutral oil (like sunflower or canola)
¾ cup (150g) granulated sugar
1 cup (240g) plain yogurt (room temperature)
2 tbsp lemon zest
¼ cup (60ml) fresh lemon juice
1 tsp vanilla extract

🥮Step-by-Step Instructions

✅Step1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake tin and line the base with parchment paper. This helps the cake release cleanly and keeps the bottom from over-browning.

✅Step2: Mix the Wet Ingredients

In a large bowl, whisk together the yogurt and sugar until smooth and creamy. Add the oil, lemon juice, lemon zest, vanilla extract. Mix well until everything is fully combined. The mixture should be pale and slightly frothy.

✅Step3: Sift and Fold in the Dry Ingredients

In another bowl, sift together flour, baking powder, baking soda, and salt. Gradually add the dry mixture into the wet, folding gently with a spatula. Be careful not to overmix – just until the batter is smooth and lump-free.

✅Step4: Bake

Pour the batter into your prepared cake pan and tap gently to release any air bubbles. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top should be slightly golden and springy to the touch.

✅Step5: Cool Completely

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. This prevents it from becoming soggy underneath.

🍋Optional Lemon Glaze

For extra flavor and shine, try this simple lemon glaze:

Ingredients:

1 cup powered sugar
2 tbsp juice
½ tsp lemon zest (optional)

Mix until smooth and drizzle over the cooled cake. The glaze sets into a shiny, sweet-tart topping that elevates each bite.

💡Pro Tips for the Best Eggless Lemon Sponge Cake

Use fresh lemons: both lemon juice and zest make a huge difference in flavor.
Don’t skip the yogurt: it replaces the richness and lift the eggs would normally provide.
For the extra softness, you can use cake flour instead of all-purpose flour.
Want a two-layer cake? Double the recipe and divide between two pans!

📦Storage Instructions

At room temperature: Store in an airtight container for 2-3 days.

In the Fridge: Lasts up to 5 days. Let it come to room temperature before serving.

Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 1 month (without glaze).

🎉Final Thoughts

This eggless lemon sponge cake is light, fluffy and bursting with natural citrus flavor – the kind of dessert that disappears quickly at the table. It’s ideal for family gathering, afternoon tea, or simply treating yourself to a fresh homemade bake.

Whether you’re baking egg-free by choice or necessity, this recipe delivers every time. Try it once, and you’ll understand why it’s favorite among our readers. And if you’re craving more eggless desserts, don’t forget to check out our eggless baking section for more sweet ideas!