Enjoy the sweet tangy deliciousness with my One Bowl Lemon Cake. Made without eggs, oil or milk to create a fluffy, soft textured lemon cake.

One Bowl Lemon Cake (No eggs, no butter, no milk)

This is such a great recipe on so many levels:

• It is the perfect treat for anyone with an egg or dairy allergy
• Budget-Friendly, using basic, simple ingredients
• No special equipment is needed and all the ingredients are mixed in one bowl. This means less washing up. ALWAYS a good thing 😉 
• Can be served as simple with just a dusting of powdered sugar or as elaborately as you like.

Best of all, this is a flop proof recipe delivering tangy deliciousness every time.

These ingredients create the magic

While the full recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.

Flour – You can use either all-purpose, plain OR cake flour.

Sugar – Either white granulated sugar or castor sugar is used in this recipe. I prefer castor sugar as it has a fine texture which dissolves faster in the batter. This ensures that overmixing is avoided.

Baking soda / Bicarbonate of soda – This acts as a leavening agent so ensure that the baking soda is fresh and not past the expiry date. To test for freshness, simply drop a little baking soda into a teaspoon of vinegar. If it fizzes and bubbles immediately, then you know that it is good to use.

A combination of vinegar and baking soda to replace the eggs

Vinegar – Usually, eggs act as a leavening agent helping the cake to rise. H

owever, for this cake baking, soda/bicarbonate of soda is used for leavening.

Bicarbonate of soda is an alkali which needs an acid to react with, which in most cake recipes is buttermilk or sour cream. Since this cake does not contain any dairy, vinegar is used as the acid instead.

These two ingredients work together, creating a soft, tender, and fluffy texture. There is no taste of the vinegar in the baked cake at all.

Oil – The oil replaces the butter in this recipe. It serves the same purpose as the butter, creating a soft texture. The only difference is that the cake will not be as rich when oil is used. It is best to use a neutral oil like canola or sunflower so that it does not affect the flavour of the cake.

Water – I just use regular tap water in this recipe. No need for warm or hot water. The purpose of the water is to add moisture to the cake and help blend together the rest of the ingredients.

Which pan to use

This cake can be baked in any pan you prefer. Keep in mind that baking times will vary according to the pan used.

• 9×13 inch (23x33cm) sheet cake
• 12X cupcakes
• 9×15 inch ( 23x13cm) loaf cake
• Double the recipe for a 2 layer 8 inch (20cm) round cake

What type of frosting to use

Use your favourite frosting to decorate the cake. It can be as simple as a dusting of powdered sugar or as elaborate topped with a rich buttercream frosting which I used on my recipe for condensed milk lemon cake

For this recipe, I frosted the cake with a simple glaze. The recipe is included if you would like to give it a try.

Tips for a successful bake

Ensure that the baking soda is fresh or has not past the expiry date. This cake is dependent on the reaction between the baking soda and vinegar to create a well risen and soft bake. Without it, the cake will be extremely dense.

The ingredients in this recipe can easily be doubled for a two-layer cake or a larger loaf.

Be gentle when mixing all the ingredients. Overmixing will result in a dry and dense cake.

This acts as a leavening agent so ensure that the baking soda is fresh and not past the expiry date. To test for freshness, simply drop a little baking soda into a teaspoon of vinegar. If it fizzes and bubbles immediately, then you know that it is good to use.

Add more lemon zest than suggested if you prefer a tangy bake.

Test if the cake is baked by inserting a skewer into the centre of the bread. The skewer should not have any batter clinging to it when removed.

Turn the cake out onto a cooling rack two minutes after baking. Leaving it in the hot pan for too long will cause the middle of the cake to become soggy and dense. Cool completely before frosting.

How to make One Bowl Lemon Cake

While the full recipe is written below, this is the process with step-by-step pictures to help guide you.

In a large bowl, combine the dry ingredients (flour, sugar, baking soda, salt and lemon zest)

Stir the vinegar into the water.

Add the wet ingredients (vinegar and water combination oil, vanilla extract) into the dry ingredients.

Whisk or beat on low speed with a handheld beater until the batter is smooth.

Pour the batter into a greased and lined 9 inches (23 cm) square baking pan.

Bake for between 30 and 35 minutes. To test the cakes for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it’s done.

MAKE THE GLAZE (Optional)

• To make the glaze, combine boiling water or warm milk, vanilla extract and powdered sugar. 
• Use a whisk or fork to mix and form a thick glaze
• If you prefer a thicker glaze then add ¼ cup more powdered sugar at a time and mix to your preferred consistency. If you prefer the glaze thinner, then add a teaspoon of water/milk at a time and mix to your desired consistency.
• Pour the glaze over the cooled cake and use a spatula to spread evenly.
• Allow the glaze to dry before cutting.

Enjoy ♥

 Watch how to make it

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Print

One Bowl Lemon Cake (No eggs, no butter, no milk)

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Enjoy the sweet tangy deliciousness with my One Bowl Lemon Cake. This budget-friendly bake is made without eggs, oil, or milk to create a fluffy, soft textured lemon cake.

Course: cake / dessert

Cuisine: American

Servings: 1 9-inch (23 cm) square cake

Ingredients

FOR THE CAKE

• 3 cups / 360 g all-purpose or cake flour
• 1 ½ cups / 300g sugar SEE NOTE 1
• 2 teaspoons baking soda bicarbonate of soda SEE NOTE 2
• 1 teaspoon salt
• 2 Tablespoons lemon zest SEE NOTE 3
• 2 teaspoons vinegar
• 2 cups / 500 ml water
• 2 teaspoons / 10 ml vanilla extract
• ⅔ cup / 158ml oil SEE NOTE 4

FOR THE GLAZE (OPTIONAL) SEE NOTE 5

• 1 cup / 160g powdered icing sugar sifted
• 2 ½ Tablespoons / 45 ml hot water or warm milk
• 1 teaspoon / 5 ml vanilla extract

Instructions

MAKE THE CAKE

1. Preheat the oven to 350°F/180°C
2. Grease and line a 9 inch (23 cm) square baking pan.
3. In a large bowl, combine the flour, sugar, baking soda, salt and lemon zest
4. Stir the vinegar into the water.

5. Add the vinegar and water combination, oil and vanilla extract into the flour mixture.

6. Whisk or beat on low speed with a handheld beater until the batter is smooth.
7. Pour the batter into the prepared pan.
8. Bake for between 30 and 35 minutes. To test the cakes for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it’s done.
9. Turn the cake out onto a cooling rack two minutes after baking. Leaving it in the hot pan for too long will cause the middle of the cake to become soggy and dense. Cool completely before frosting.

MAKE THE GLAZE (Optional)

1. To make the glaze, combine boiling water or warm milk, vanilla extract and powdered sugar.
2. Use a whisk or fork to mix and form a thick glaze
3. If you prefer a thicker glaze then add ¼ cup more powdered sugar at a time and mix to your preferred consistency. If you prefer the glaze thinner, then add a teaspoon of water/milk at a time and mix to your desired consistency.
4. Pour the glaze over the cooled cake and use a spatula to spread evenly.
5. Allow the glaze to dry before cutting.

Recipe Video

Recipe Notes

1. Either white granulated sugar or castor sugar is used in this recipe. I prefer castor sugar as it has a fine texture which dissolves faster in the batter. This ensures that overmixing is avoided.
2. This acts as a leavening agent so ensure that the baking soda is fresh and not past the expiry date. To test for freshness, simply drop a little baking soda into a teaspoon of vinegar. If it fizzes and bubbles immediately, then you know that it is good to use.
3. Add more lemon zest than suggested if you prefer a tangy bake.
4. The oil replaces the butter in this recipe. It serves the same purpose as the butter, creating a soft texture. The only difference is that the cake will not be as rich when oil is used. It is best to use a neutral oil like canola or sunflower so that it does not affect the flavour of the cake.
5. Use your favourite frosting to decorate the cake. It can be as simple as a dusting of powdered sugar or as elaborate topped with a rich buttercream frosting which I used on my recipe for condensed milk lemon cake For this recipe, I frosted the cake with a simple glaze. The recipe is included if you would like to give it a try.