Eggless Lemon Butter Cake

This cake is gooey, soft, buttery, and bursting with lemon flavor, combining the richness of a lemon bar with the creaminess of a cheesecake.

Eggless Lemon Butter Cake

This Lemon Butter Cake is a delicious blend of a buttery lemon cake base topped with a gooey lemon cream. It’s soft, tender, and packed with bright lemon flavor, perfect for any citrus lover!

Why You’ll Love This Eggless Lemon Butter Cake

This Eggless Lemon Butter Cake is a gem for several reasons. It’s a luscious fusion of bright, tangy lemon and rich, buttery flavors, all wrapped in a soft, gooey texture. The combination of a tender cake base with a creamy, slightly tart topping is both comforting and refreshing, making it a dessert that appeals to a wide range of palates. The fact that it’s eggless and dairy-free makes it accessible to more people without compromising on taste or texture.

The Perfect Occasion for This Cake

This cake is incredibly versatile, making it suitable for many occasions. Its bright lemon flavor makes it an ideal choice for a spring or summer gathering, such as a garden party, picnic, or brunch. The gooey, indulgent texture also lends itself well to more intimate settings, like a cozy tea party or as a light dessert after a family dinner. With its balance of sweet and tangy, this cake can even be a delightful treat for a casual afternoon snack with a cup of tea or coffee.

Decoration Tips to Elevate Your Presentation

To make this cake truly shine, consider these decoration tips:

1. Citrus Garnish: Top the cake with thin slices of fresh lemon or candied lemon slices for a vibrant and elegant touch. You can arrange them in a fan shape or scatter them randomly for a more casual look.
2. Herb Accent: A sprig of fresh mint or rosemary can add a pop of color and a subtle aromatic contrast to the lemon. Place it at the center or on the edges of the cake slices.
3. Icing Sugar Design: Instead of a simple dusting, use a stencil to create intricate patterns with the icing sugar. A floral or geometric design can add a touch of sophistication to the cake’s presentation.
4. Edible Flowers: Edible flowers like pansies, violets, or nasturtiums can be scattered on top for a delicate, whimsical look that enhances the cake’s appeal for special occasions.
5. Zest Sprinkles: Add extra lemon zest on top just before serving for an extra burst of color and flavor. This not only highlights the lemony essence but also adds visual interest.

This Eggless Lemon Butter Cake, with its perfect balance of flavors and textures, is bound to be a hit no matter the occasion. Its presentation can be as simple or as elaborate as you wish, making it a versatile dessert that’s sure to impress.

Eggless Lemon Butter Cake

Print Recipe

This cake is gooey, soft, buttery, and bursting with lemon flavor, combining the richness of a lemon bar with the creaminess of a cheesecake.

Course Dessert

Ingredients

Lemon Cake Base:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• Zest of 2 lemons
• ½ cup dairy-free butter softened
• 1 cup dairy-free yogurt soy or coconut
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Gooey Lemon Cream Topping:

• ½ cup dairy-free butter melted
• 1½ cups powdered sugar
• ½ cup lemon juice freshly squeezed
• Zest of 1 lemon
• ¼ cup dairy-free cream coconut or almond-based
• 2 tbsp cornstarch

Topping:

• Icing sugar for dusting

Instructions

Prepare the Lemon Cake Base:

• Preheat your oven to 350°F (175°C).
• Grease and line an 8×8-inch baking pan with parchment paper.
• In a large bowl, rub the lemon zest into the granulated sugar using your fingers. This releases the lemon oils and infuses the sugar with a bright lemon flavor.
• Add the softened dairy-free butter to the lemon sugar and whisk until creamy and well combined.
• Mix in the dairy-free yogurt and vanilla extract until smooth.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, folding until just combined. Do not overmix.
• Pour the batter into the prepared baking pan and spread it evenly.

Prepare the Gooey Lemon Cream Topping:

• In a medium bowl, whisk together the melted dairy-free butter, powdered sugar, lemon juice, lemon zest, dairy-free cream, and cornstarch until smooth and well combined.
• Pour the lemon cream mixture over the cake batter, spreading it out evenly.

Bake the Cake:

• Bake the cake in the preheated oven for 35-40 minutes, or until the edges are golden and the center is set but still slightly jiggly.
• Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.

Finish and Serve:

• Once the cake is fully cooled, dust the top with icing sugar.
• Slice and serve this deliciously gooey and buttery Lemon Butter Cake!

Notes

• Lemon Zest: Rubbing the lemon zest into the sugar helps to release the essential oils, intensifying the lemon flavor throughout the cake.
• Gooey Topping: The lemon cream topping will sink slightly into the cake as it bakes, creating a layered, gooey texture that’s irresistible.
• Serving: This cake is best enjoyed at room temperature or slightly chilled.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.