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Eggless Lemon Butter Cake

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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 8x8-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.