Vegan lemon cake is the ultimate treat for anyone craving a bakery-style dessert with a zesty twist—no dairy or eggs required! Picture perfectly golden layers, a tender moist crumb, and the fresh citrus burst only real lemons can deliver. This recipe is foolproof, wildly flavorful, and comes together with basic pantry staples, making it a favorite for weeknights, birthdays, or anytime you need a sunny pick-me-up. If you love a cake that’s light yet satisfying, with a beautiful balance of sweet and tart, you’re in the right kitchen. Best of all? It’s easy enough for any skill level and leaves you with minimal cleanup. Let’s bake bright!
🍽️ Recipe At A Glance
- Prep Time: 20 minutes
- Cook Time: 33-35 minutes
- Difficulty: Easy
- Servings: 12
- Why This Recipe Works
- Ingredients You’ll Need
- Step-by-Step Cooking Instructions
- Recipe Variations & Dietary Modifications
- Serving Suggestions & Pairings
- Storage & Meal Prep Tips
- Nutritional Information
- Conclusion
- FAQ Section
Why This Recipe Works
This vegan lemon cake stands out because it’s crafted for real results and unbeatable flavor. By relying on precise gram measurements, room-temperature ingredients, and a smart blend of cake flour (or spooned, leveled all-purpose flour), you achieve a beautifully light crumb—never gummy or dense. The combination of lemon juice, zest, and even finely chopped lemon pulp makes every bite pop with fresh citrus, while plant-based yogurt and non-dairy milk create unbeatable moisture.
Instead of aquafaba or complicated egg-replacers, this recipe gets its tender structure from oil and yogurt—yielding a cake that’s soft, bouncy, and reliable for sheet cakes or celebration layers. And the best part? You don’t need to be a pro! A simple stand mixer or hand whisk, a digital kitchen scale, and a good offset spatula are your trusty helpers.
Ingredients You’ll Need
- All-purpose flour – 440 grams (spooned and leveled; use cake flour for the fluffiest crumb if you have it)
- Fine white sugar – 250 grams (about 1 and 1/4 cups)
- Baking powder – 2 tablespoons
- Baking soda – 1/2 teaspoon
- Sea salt – 1/2 teaspoon
- Lemons – 2 to 3 large, zested; plus 70 grams of strained, finely chopped pulp and 45 ml (3 tablespoons) of fresh juice for vivid flavor
- Neutral oil (like sunflower or canola) – 120 ml (1/2 cup)
- Plant-based yogurt (unsweetened) – 120 grams (about 1/2 cup, for moisture and tenderness)
- Non-dairy milk (soy, oat, or coconut) – 180 ml (3/4 cup), room temperature
- Vanilla extract – 1 tablespoon
- Optional: 1/2 teaspoon turmeric (just a pinch for a sunny yellow hue)
- For Lemon Glaze (optional):
- Powdered sugar – 120 grams (1 cup)
- Lemon juice – 2 to 3 tablespoons (freshly squeezed)
- Non-dairy milk – 1 tablespoon (for silky drizzle)
Step-by-Step Cooking Instructions
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- Prep your pans. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Preheat your oven to 350°F (180°C). Set your digital scale to zero and measure each ingredient as you go—consistency is key for a tender vegan cake.
- Zest, chop, and juice your lemons. Use a microplane to zest the lemons directly into your sugar to release essential oils. Chop 70 grams of peeled, pith-free lemon pulp into small bits, then strain off extra juice. Squeeze the lemons until you collect 45 ml (about 3 tablespoons) of fresh juice.
- Cream wet ingredients with sugar. In a large mixing bowl or stand mixer bowl, add the oil, sugar, and yogurt. Beat on high speed for 2-3 minutes, until the mixture is lightened and slightly fluffy. This step traps air—don’t skip it!
- Add zest, pulp, lemon juice, vanilla, and non-dairy milk. Mix until just combined. The batter should smell super lemony and look creamy. Scrape the sides of the bowl as needed.
- Whisk together dry ingredients. In a separate bowl, whisk flour, baking powder, baking soda, salt, and optional turmeric. Make sure there are no lumps and everything looks even and pale yellow.
- Add dry ingredients to wet. Pour half the flour mixture into the wet ingredients. Using a silicone spatula, gently fold until almost incorporated. Add the rest, folding softly until you have a thick, slightly lumpy but even batter. Don’t overmix—this keeps the crumb light.
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- Divide and smooth. Divide the batter by weight (about 750 grams per pan) for layers that bake evenly. Use an offset spatula to smooth the tops flat.
- Bake. Place both pans in the center of the oven. Bake for 33-35 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when gently pressed. The cakes will rise modestly but look golden and set.
- Cool completely. Let cakes cool in the pans for 10 minutes. Run a thin knife around the edges, then invert onto a rack. Peel away parchment and let cool fully.
- Make the glaze. Whisk powdered sugar and lemon juice (plus milk if needed) in a small bowl until thick but pourable. Drizzle over the cooled cake, letting the glaze cascade down the sides. Give 10 minutes for the glaze to set—then slice, serve, and watch smiles appear!
Recipe Variations & Dietary Modifications
- Gluten-Free Version: Substitute all-purpose flour 1:1 with a high-quality gluten-free baking blend (like 440 grams of King Arthur or Bob’s Red Mill GF blend). Follow all other instructions; bake time might be 2-3 minutes longer—check early for doneness.
- Keto/Low-Carb Version: Use almond flour for half the flour weight and replace sugar with a blend of granulated monk fruit and erythritol (250 grams total). Use coconut yogurt. Results will be denser, so bake as cupcakes for best rise. Lower bake time by 5-7 minutes.
- Nut-Free Version: Stick with soy or oat milk, and use coconut yogurt if tolerated. Avoid almond-based alternatives. This base batter contains no nuts or nut flours, making it safe for most allergies.
- Lemon-Blueberry Cake: Gently fold in 1 cup (140 grams) of fresh blueberries tossed with a tablespoon of flour before baking. Blueberries add bursts of juicy color and flavor. Baking time may increase by 2-3 minutes. For an even easier twist, check out this lemon blueberry dump cake recipe.
- Extra-Lemon Version: Add another tablespoon of zest and the juice of 1 extra lemon for a super tart, sunshiny effect. Increase sugar by 2 tablespoons to balance the pucker.
Serving Suggestions & Pairings
This cake deserves a grand entrance! Serve slices on a white platter topped with thin lemon twists or edible flowers for a showstopping look. Pair with tangy vegan lemon buttercream or a simple lemon glaze—both bring out the zesty crumb. On a summer day, a dollop of coconut whipped cream and a handful of fresh berries make it picnic-perfect.
For beverage pairings, a chilled glass of iced tea, citrus-infused sparkling water, or even a light floral white wine (like a vegan riesling) balances the cake’s brightness. This vegan lemon cake also punctuates spring brunches or celebrates birthdays in radiant style.
Looking for more fun cake inspiration? Explore our Labubu cake ideas guide for whimsical birthday themes, or wow festive crowds with a Christmas cake that pairs beautifully with citrus flavors.
Storage & Meal Prep Tips
This cake is a dream for make-ahead bakers. Store cooled, unglazed cake layers tightly wrapped in plastic and foil at room temperature for up to 24 hours—perfect for party prep. For longer storage, refrigerate glazed or frosted cake in an airtight container up to 4 days. The crumb stays soft and moist thanks to plant yogurt and oil.
To freeze, wrap whole unfrosted cakes or individual slices first in plastic, then foil, and store up to 2 months. Defrost at room temperature (still wrapped) for 3-4 hours. Reheat single slices in the microwave for 15 seconds, but avoid overbaking to retain moisture. Glaze or frost after thawing for ultimate freshness. If you love prepping desserts ahead, you’ll also appreciate our tips for freezing vegan chocolate cake—equally freezer-friendly!
Nutritional Information
Nutrition Facts (per serving):
Calories: 265 kcal | Protein: 3g | Carbs: 46g | Fat: 8g | Fiber: 2g
Values are approximate; for detailed data, consult a tool like this nutrition calculator.
Conclusion
If you crave vibrant, moist cake that happens to be fully plant-based, this vegan lemon cake will brighten your table and impress every guest—vegans and non-vegans alike! Its tender crumb and sunny flavor make it perfect for every occasion, from birthdays to brunch to that simple Tuesday when you need something special. Don’t forget to snap a photo and tag us—there’s nothing we love more than seeing your kitchen creations. Happy baking and enjoy sharing this vegan lemon cake with friends and family!
FAQ Section
Can I make this vegan lemon cake gluten-free?
Absolutely! Substitute the flour 1:1 with a quality gluten-free baking blend (see King Arthur or Bob’s Red Mill). Follow all other instructions for a moist, fluffy result with zero compromise.
How do I store leftovers to keep the cake moist?
Wrap leftovers tightly or keep in an airtight container at room temperature up to 1 day or chilled in the refrigerator up to 4 days. For extra moisture, store with a slice of lemon inside the container (but don’t let it touch the cake itself).
Can I freeze this cake?
Yes! Wrap unfrosted cakes or slices in plastic wrap, then foil. Freeze up to 2 months. Thaw at room temperature before glazing or frosting for best texture.
What can I use instead of plant-based yogurt?
If you don’t have yogurt, use an additional 1/2 cup of non-dairy milk, but reduce by 1-2 tablespoons to prevent a runny batter. The crumb will be nearly as tender and moist.
Why did my vegan lemon cake turn out dense or dry?
This usually means flour was overpacked (always weigh or spoon and level), or cold ingredients weren’t used. Brief mixing and room temperature everything are key!
How can I boost the lemon flavor even more?
Use extra zest, add a tablespoon of lemon extract, or brush baked layers with lemon syrup before glazing. For maximum punch, try adding finely chopped lemon pulp per the instructions!