Vegan Lemon Cake

Why I Love This Recipe

I love how this cake captures the bright, tangy essence of lemons while maintaining a soft and fluffy texture. The simplicity of the ingredients and the ease of preparation make it a go-to recipe in my kitchen. Plus, it’s versatile enough to be dressed up with frosting or enjoyed plain with a cup of tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour

• ¾ cup granulated sugar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons vanilla extract

• 1 teaspoon white or apple cider vinegar

• ¼ cup plus 1 tablespoon canola or vegetable oil

• 1 cup water

• 1 ½ tablespoons lemon juice

• 2 tablespoons lemon zest

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a cake pan.

2. In a large bowl, I mix together the flour, sugar, baking soda, and salt.

3. I add the vanilla extract, vinegar, oil, water, lemon juice, and lemon zest to the dry ingredients.

4. I stir the mixture until smooth, ensuring there are no lumps.

5. I pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

6. I allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe yields 8 servings. Preparation time is approximately 10 minutes, and baking time is about 35 minutes, totaling around 45 minutes from start to finish.

Variations

• Lemon Glaze: I sometimes drizzle a simple lemon glaze over the cooled cake by mixing powdered sugar with lemon juice until it reaches a pourable consistency.

• Berry Addition: Folding in fresh blueberries or raspberries into the batter adds a burst of fruity flavor.

• Layered Cake: For a more elaborate dessert, I double the recipe and create a layered cake with vegan lemon buttercream frosting.

Storage and Reheating

I store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. To enjoy a warm slice, I microwave it for about 10-15 seconds.

FAQs

Can I use a different type of flour?

Yes, I can substitute all-purpose flour with whole wheat flour for a denser texture or use a gluten-free flour blend to make it gluten-free.

What can I use instead of canola or vegetable oil?

I can use melted coconut oil or light olive oil as alternatives, keeping in mind that they may slightly alter the flavor.

Can I make this cake into cupcakes?

Absolutely. I divide the batter into a muffin tin lined with cupcake liners and bake at 350°F (175°C) for 20-25 minutes.

How do I know when the cake is done?

I insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

Can I freeze this cake?

Yes, I wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze it for up to 3 months. I thaw it at room temperature before serving.

Conclusion

This vegan lemon cake is a simple yet delightful dessert that brings a burst of citrus flavor to any table. Its moist texture and bright taste make it a favorite in my recipe collection. Whether enjoyed plain or dressed up with frosting, it’s sure to please anyone looking for a refreshing, plant-based treat.