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Eggless Lemon Layer Cake

A delightful eggless lemon layer cake recipe with lemon curd.
Prep Time45 mins
Cook Time30 mins
Cake base Cooling Time2 hrs
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: World
Keyword: layer cake
Servings: 8 slices
Calories: 302kcal


For the Sponge Base

  • 190 grams All-purpose Flour
  • ¼ tsp Baking Powder
  • ½ tsp Baking Soda
  • pinch Table Salt
  • 100 grams Powdered Sugar
  • 130 grams Yogurt
  • 40 ml Odourless Oil (sunflower oil)
  • 1 tsp Vanilla Extract
  • 120 ml Water

For the Lemon Curd

  • 75 ml Lemon Juice (freshly squeezed)
  • 50 ml water
  • 1 tbsp Lemon Zest
  • Pinch Turmeric
  • ¼ cup Sugar

For Decorating

  • 2 cups Whipped Cream


For the base

  • Measure and sift the dry ingredients: flour, leavening, sugar and salt.
  • In another bowl, mix the yogurt and oil. Add the Vanilla extract.
  • Add the wet ingredients to the dry ingredients. Add water. Combine everything gently.
  • Bake in a 6 inch cake tin for 30 minutes at 170°C. Let cool completely.

For the sugar syrup

  • Prepare sugar syrup for soaking the cake by completely dissolving granulated sugar in equal amount of water i.e. for ½ cup sugar, use ½ cup water.

For the lemon curd filling

  • In a pan, add the lemon juice, water and sugar. Cook until it comes to a light rolling boil. Add the turmeric powder and lemon zest. Mix.
  • Now mix 1 tablespoon of corn starch in ⅛ cup of water and add this mixture to the pan. Combine well. There should be no lumps from the corn starch. In a minute, the mixture will start to thicken.
  • Switch off the heat. The mixture will thicken as it cools.
  • Let this lemon curd cool completely before using for filling the cake. You can prepare this a day in advance.

For assembling the cake

  • Torte/cut the vanilla sponge cake into layers such that you have 2 or 3 layers of the sponge base. I decided to make two thick layers.
  • Tip: You can even make three layers. Let the cake chill in the refrigerator for 2 hours and then torte it. You will get nice and clean layers.
  • On a cake board, place the first layer. With a silicon brush, apply sugar syrup on it generously. If you use less syrup, the cake may feel dry.
  • Next, take half cup of whipped cream and spread it evenly on the base. Spread some lemon curd. Place next cake layer.
  • Similarly for each layer, soak it with sugar syrup. Spread some whipped cream and lemon curd.
  • Once all layers are stacked, spread the whipped cream on the outer part of the cake and decorate with flowers or lemon slices or just sprinkles.
  • Chill in the refrigerator for at least two hours before slicing for the flavours to come together.