This vegan lemon cake with velvety lemon buttercream frosting is moist and fluffy 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 gorgeous vegan lemon pound cake.
I went with two 8-inch cake pans for this cake. The layers are really fat and beautiful. 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!
Vegan Lemon Cake
Ingredients
For the Vegan Lemon Cake:
- 2 ⅔ cups All Purpose Flour (330g)
- 1 ½ cups White Granulated Sugar (300g)
- 1 ½ tsp Baking Soda
- ¾ tsp Salt
- 1 ½ cups Soy Milk (360ml) or other non-dairy milk
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 3 tsp Lemon Extract
- 2 Tbsp Lemon Zest
For the Lemon Buttercream Frosting:
- 4 ½ cups Powdered Sugar (540g)
- ½ cup Vegan Butter (112g)
- 2 tsp Lemon Extract
- 3 ½ 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 all purpose 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.
Video
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.
Lydia says
Hi, I want to make this but don’t have lemon extract. Can I substitute this for lemon juice?
Thanks
Alison Andrews says
Yes you can. 🙂
Kaia Rose says
This recipe is absolutely delicious! My only addition was poppy seeds to make it a lemon poppy seed cake but other than that I used all the exact measurements listed above and it turned out perfectly both times. The next time I make this I may try using less lemon extract because I did taste a slight bitterness and I’ve read reviews which talked about lemon extract giving that flavor profile if you use too much of it. (I used simply organic lemon extract)
Alison Andrews says
Awesome! Thanks so much for sharing!
Rachel says
Made this as a 9 inch layer cake for my daughter’s birthday, exactly as written except for canola oil instead of olive. We all LOVED it. And I’m embarrassed to say my husband and I and two kids finished the whole thing in less than 36 hours. I thought it tasted even better after being In the refrigerator overnight. Will definitely be making it again!
Alison Andrews says
That’s awesome Rachel! So happy to hear! xo
Cindy says
Made this for a Mother’s Day cake and am very happy with the results! So much easier than making flax eggs and suchlike. It came out a tad denser than I was expecting, but still delicious 🙂
Alison Andrews says
Thanks for sharing Cindy! So glad it was good! A little too dense can be from mixing the batter a little too much or letting the batter sit a little too long before baking. Not sure if those apply, but vegan baking can be a little more unforgiving than other baking in that respect. 🙂
Virginia Theodore says
Can this recipe be baked in bundt pans?
Alison Andrews says
Hi Virginia, yes I think so, it would just require a longer baking time.
Tracy says
Hi Alison, I have been using your recipe for the Vegans in my Family and they Love it.. I’m so Happy I choose your recipe to follow. I look forward to trying out some more of your vegan recipes. I do have one question? How far in advance can I make the Vegan cakes and leave refrigerated before serving, and it still will taste just as good as if I made it the day of?
Alison Andrews says
Hi Tracy! So glad you like the recipe! I find the day of and the next day to be pretty equal in terms of taste and texture. If you keep it refrigerated overnight and then serve the next day it is just as good as the day you made it. But after that there is a little decline in taste and texture though it will stay good for up to a week in the fridge. 🙂
Lisa McLean says
I’m currently cake testing for my daughters 1st birthday cake, this is so far the front runner! I’m hoping to make a vegan lemon gel for the centre, do you have a recipe? I’d also like the cake more lemony would more zest and maybe an extra tsp lemon essence work?
Thanks for a great recipe
Alison Andrews says
Hi Lisa! So happy to hear that! We do have a recipe for vegan lemon curd, if that helps! I think you can definitely increase the lemon flavor with more zest and extract!
Lisa McLean says
Excellent thank you will give the curd a try!
Pamela says
I was craving a lemon cake and this recipe was just perfect, thank you!
Alison Andrews says
Fantastic! Thanks Pamela! 🙂
Roma says
Hi, as i dont have lemon extract would a mix of lemon juice and limoncello give it a good flavour? Also if i want to make just a single layer as im trying first time baking a vegan cake, would halving the quantities work?
Alison Andrews says
Hi Roma, I think that might work fine, though I haven’t tested limoncello I think it would be okay and should be a good flavor. Yes, if you want to make a single layer cake then you can definitely halve the recipe, just be careful with your measurements and it should be fine! All the best!
Roma Divanji says
Thanks Alison. This was my first ever vegan dessert and turned out amazing. My husband and neighbour loved it and found it no different than eggdairy cakes. Best was the raw batter tasted goood and didnt have the disgusting raw egg flavour. Look forward to trying many more of your recipes
Alison Andrews says
So glad it turned out well! Thanks for the wonderful review!
Alex says
Suuuuch a good cake! Fooled the office for sure that it was vegan. Thank you so much for creating this 🙂
Used about half the icing recipe which gave me a nice thin top and enough in the middle, perfect for me who isn’t the biggest fan of frosting.
Alison Andrews says
Thanks Alex! 🙂
Gin says
Cake has nice crumb and delightfully simple! I’ve been baking all my life but I’m new to Vegan Baking. I did not miss either the eggs or the milk. How about that?!
(I must admit I did substitute the olive oil with Grapeseed Oil. Olive Oil isn’t my favorite). Still a wonderful cake! Thank you for sharing it with us. 🙂
Gin
Alison Andrews says
So glad you enjoyed it! Thanks Gin! 🙂
Anita says
This recipe is so wonderful! I make lemon cupcakes and cakes all the time for my family and my friends… they’re SO GOOD….. thank you!!!!
Alison Andrews says
Awesome! Thanks Anita! 🙂
Bryce! says
Hi! Thanks for the recipe, I was wondering if I can use turbinado sugar instead of regular white. You know, the “in the raw” kind?
Alison Andrews says
Hi Bryce, that should be fine! The only impact it’s likely to have is to make the cake darker in color. 🙂
Ingrid says
Hi I’m just wondering if you think I could make this a lime cake, and if so what would you do in place of the extract? I’m trying to figure out how much lime juice I could use in place. I’m very excited about finding your website. I’m really excited about trying some of your recipes. Thanks so much.
Alison Andrews says
Hi Ingrid, you could use lime juice in place of the lemon extract and then use lime zest. The flavor would be much more subtle though. It is possible to get lime extract but it’s a little hard to find. 🙂
meka says
You can cheat with a tsp of corn starch added at a time too.
Alison Andrews says
For the frosting if it’s a little runny? Ah good tip! 🙂
Tess says
Hi there! I don’t have a standing mixer and was just using an electric hand held mixer, but the icing doesn’t seem very “thick” as in it won’t stand on its own. I’ve been mixing it for ages to the point my hand held mixer is overheating. I used a vegan spreadable butter as well which might be the issue, but I did add more icing sugar and less lemon juice and it’s still not made a difference. Any tips?
Alison Andrews says
Hi Tess, mixing it longer won’t thicken it up. I think maybe the vegan butter spread was too soft for a really good frosting consistency, but put it in the fridge for a while and see how it is. Then you might still need to add quite a lot more powdered sugar to thicken it from there. If you make it again, I would add the lemon juice VERY slowly as even a couple of drops too much can make the consistency too runny. Also if you can get a more firm at room temp vegan butter brand that will work best.