This vegan lemon cake with velvety lemon buttercream frosting is perfectly moist and spongey and will make all your lemon cake dreams come true!
This vegan lemon cake is pure lemony perfection!
Jaye was saying it’s exactly like the lemon cake his grandmother used to make! Which is high praise considering his grandmother was quite the chef.
The recipe is based on our vegan vanilla cake, with lots of lemon flavor added in via lemon zest and lemon extract and of course, a delicious lemon buttercream frosting and lots of lemon zest as decoration.
It’s super easy, and will happily fulfil all your lemon cake dreams!
When looking around the web at lemon cakes in general, I saw a lot of lemon loaf cakes.
But that isn’t what comes to my mind when I think of a lemon cake, to me a lemon cake is a lemon layer cake, and a lemon loaf cake or a lemon pound cake is the loaf cake. Anyway, just saying because I hope you didn’t come to this page hoping for a loaf cake.
If you did, well don’t worry, we also have a gorgoues vegan lemon pound cake.
I went with two 8-inch cake pans for this cake. The layers are really fat and gorgeous. This cake also works perfectly in 9-inch cake pans.
Egg replacement?
I didn’t use a flax egg in this cake, which I also don’t use in my vanilla cake recipe that I based this recipe on. I don’t find I need it in this recipe and I don’t want it to affect the color.
In light colored cakes, a flax egg can affect the color leading it to look a bit spotty, so in this case it’s best to leave it out.
So there isn’t any specific egg replacer in this recipe, unless you count the baking soda/vinegar combination, which definitely acts together to create some crucial baking science that causes the cake to rise beautifully. It all just works.
Recipe Q&A
You can use a gluten-free all purpose flour blend to replace the regular flour in this recipe. If it comes out a bit dry (gluten-free flours can absorb more moisture) then increase the oil a little.
Yes you can. This recipe will make 18-24 cupcakes. Or for a perfect 12 cupcakes see our vegan lemon cupcakes recipe.
Sure you can, but the lemon flavor will be lessened quite a bit. I do recommend getting some lemon extract if you possibly can.
Storing and Freezing
Keep it stored in an airtight container at room temperature where it will stay gorgeous for a 3-4 days or keep it covered in the fridge where it will last for up to a week.
The cake is also freezer friendly for up to 3 months. You can freeze it either frosted or unfrosted. Thaw overnight in the fridge.
More Gorgeous Vegan Cakes!
- Our vegan white cake is a classic 8-inch beauty which is pretty much a vanilla cake, just with attempts to make it even whiter in color!
- Our recipe for the best vegan chocolate cake can be made in either 8-inch or 9-inch cake pans and our easy vegan chocolate cake adapts well to multiple different cake pans.
- Our vegan banana cake can be made as a 9×13 sheet cake or a 2-layer 8-inch cake. It’s also topped with a delicious lemon frosting.
- Our vegan coffee cake isn’t just a cake to eat with your coffee, it’s actually a coffee flavored cake! Topped with a kahlua frosting it’s a real treat.
- Our vegan red velvet cake has a beautiful vibrant color and it’s perfect for special occasions and our vegan carrot cake is always very popular.
- Want to have an English tea? Make this delicious vegan Victoria sponge cake!
Did you make this recipe? Be sure to leave a comment and rating below!
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Vegan Lemon Cake
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 10-12
- Diet: Vegan
Description
This vegan lemon cake with velvety lemon buttercream frosting is perfectly moist and spongey and will make all your lemon cake dreams come true!
Ingredients
For the Vegan Lemon Cake:
- 2 and 2/3 cups (330g) All Purpose Flour*
- 1 and 1/2 cups (300g) White Granulated Sugar
- 1 and 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 and 1/2 cups (360ml) Soy Milk (or other non-dairy milk)
- 1/2 cup (120ml) Canola Oil*
- 1 Tbsp White Vinegar (or Apple Cider Vinegar)
- 1 tsp Vanilla Extract
- 3 tsp Lemon Extract
- 2 Tbsp Lemon Zest*
For the Lemon Buttercream Frosting:
- 4 and 1/2 cups (540g) Powdered Sugar
- 1/2 cup (112g) Vegan Butter
- 2 tsp Lemon Extract
- 3 and 1/2 Tbsp Lemon Juice*
For Decoration:
- Lemon Zest
Instructions
- Preheat the oven to 350°F (180°C).
- Spray two 8 inch cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.
- Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don’t overmix, tiny lumps are okay.
- Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
- Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
- Frost the cooled cakes and decorate with lemon zest.
Notes
*Measure the flour correctly using the spoon and level method or by weighing it on a food scale. For the spoon and level method, spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
*You can switch the canola oil for another vegetable oil if you prefer. We have made this with various oils including a light olive oil and it has come out great.
*2 Tbsp of lemon zest is from about 2 lemons, but it does depend on the size of the lemons, if it’s a large lemon you might get 2 Tbsp worth of zest from 1 lemon.
*You might not need all the lemon juice in the frosting. I used all of it, but how much you need will largely depend on the brand of vegan butter you use. If you use a firmer type of vegan butter (lower water content) you will need more lemon juice, whereas if it’s more of a soft spread (higher water content) you may need less. So this will require a little flexibility.
*This cake recipe can also be made in 9-inch cake pans with no other changes. The layers will be slightly thinner, but perfect! The cooking time will be 25 minutes.
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice (of 12)
- Calories: 512
- Sugar: 69.5g
- Sodium: 400mg
- Fat: 14.2g
- Saturated Fat: 2.2g
- Carbohydrates: 92.8g
- Fiber: 0.8g
- Protein: 3.8g
Keywords: vegan lemon cake
This recipe sounds delicious! I’m planning on making it a couple of different ways:
Would I be able to add fresh blueberries in between the layers with the frosting?
Also, if I wanted to make a vegan cream cheese buttercream, what would you recommend?
I would also like to make a raspberry cream cheese buttercream with fresh raspberries. Have you tried doing this?
Any advice would be great 🙂
Hi Ashley, I haven’t tried serving this with fresh blueberries inbetween the layers, but I think it would be great, just keep in mind that fresh fruit can make the cake soggy, so it really only works if you are serving it right away. I haven’t added raspberries or any fruit to a cream cheese frosting, but we do have a recipe for a vegan cream cheese frosting that you can check out. 🙂
I love the recipe! This is the second year we’ve made it for my son’s birthday since our lemon tree is in full bloom. Both times I’ve used lemon zest and extra lemon juice instead of the lemon extract. Comes out perfectly lemony, moist, and delicious. This year I separated the batter into four bowls, added food coloring to each, and then made a super fun tie-dyed cake. I’m not much of a baker, but this recipe is foolproof.
★★★★★
Thanks so much Skylar! 🙂
Just baked this marvelous cake! Instead of lemon I replaced with Tahiti lime (which is the most common here in Brazil). What a nice tangy lemony flavor! Oh! I finished the top with some crushed Lotus biscoff which added a nice cinnamony-crunchy feel.
I’m really thankful you also describe your recipes in metric! Makes non-American’s baker life so easier <3
Thanks, thanks, thanks! Big warm hug from Brazil
★★★★★
That sounds divine! Thanks so much for sharing and the wonderful review!
I have made this recipe so many times, I love it so much! Today I tried something different tho and made it as a Bundt cake! Baked it in a silicone Bundt cake pan at 350 degrees for about 65 minutes! Turned out perfect!!
★★★★★
Wonderful! Thanks for sharing Anna!
Absolutely amazing recipe, made for my dad’s birthday and he loved it. My parents aren’t vegan and my dad doesn’t usually like buttercream made from vegan alternatives but he loved it! Also made carrot cupcakes and scones following your recipes which also were amazing. Will definitely be making all three again 😁
Wonderful! Thanks for sharing Amy!
This is truly one of the best cakes I’ve ever had and my kids who are picky LOVED THIS CAKE! I have never had a lemon cake and was worried about the taste, but I’ve never wanted to re make a cake before! It wasn’t difficult either which I love. I actually took this and mix it with the strawberry cake recipe and I highly recommend. Can’t wait to try the coffee cake recipe and more!
★★★★★
That’s awesome Tiffany! Thanks so much for the great review.
Hi,
Do you think it would be possible to make the cake in one tin (and perhaps double the oven time)?
I only have one 8″ cake pan and even if I had two, my oven is too small to fit both of them at the same time.
Thanks in advance!
Hi Annemay, it would be best in this case to just halve the recipe. It would be too much volume for one cake tin and would take forever to cook (leading to an undercooked middle and overcooked top).
This is the third recipe of yours I have made in the last two weeks. First I made the pumpkin muffins. So moist! I needed a vegan white cake, which I turned into a St Paddy’s rainbow cake. It was a huge hit. Next I made this lemon cake and the lemon curd to put between layers. All recipes were winners. I can’t wait to try more recipes!
★★★★★
So pleased to hear that Tracey! Thanks so much!