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Lemon Cake

User Rating 3 Star Rating (3 Reviews)


Lemon Cake

This lemon cake is fabulous with either a light dairy-free icing or a rich non-dairy buttercream frosting.

© 2008 Ashley Skabar, licensed to About.com, Inc.

This cake is a rich, sweet treat that is absolutely phenmoneal with a light icing like this vanilla icing or other dairy-free frosting of your choice.

Makes one 2-layer cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 1 ¾ cup all-purpose flour
  • 2 t. baking powder
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 T. almond milk, soymilk or rice milk
  • ½ cup olive oil
  • 6 T. dairy-free soy margarine, melted
  • Juice and zest of 1 lemon


1. Preheat the oven to 350 F. Lightly oil one 9” cake pan. Lightly flour the pan, tapping out the excess flour, and set aside.

2. In a medium-sized mixing bowl, sift together the flour and baking powder. Set aside.

3. In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale yellow in color. Add the non-dairy milk alternative of your choice, olive oil, melted soy margarine, lemon juice and zest, whisking until well combined. Add the dry ingredients, stirring until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes. Immediately turn cake out onto a wire cooling rack and allow cake to cool, right-side up, completely before icing with dairy-free frosting of your choice.

User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member Emmy333

Made this cake the other day and all of my friends loved it. It's really simple to make and tastes amazing, I can't wait to make another one!

3 out of 3 people found this helpful.

See all 3 reviews

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