Easy Vegan Lemon Cake Recipe

Introduction

This easy vegan lemon cake is a bright and refreshing dessert that’s simple to make and perfect for any occasion. Light, moist, and bursting with citrus flavor, it features a luscious lemon frosting that complements the tender crumb beautifully.

Ingredients

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 3/4 teaspoon table salt
• 1/2 teaspoon baking soda
• 3/4 cup (170g) water
• 3/4 cup (149g) granulated sugar
• 1/2 cup (99g) vegetable oil
• 1/4 cup (57g) lemon juice
• Zest of 1 lemon or 1/2 teaspoon King Arthur Pure Lemon Extract
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 1/4 cup (46g) vegetable shortening or 3 tablespoons (43g) vegan butter, at room temperature
• 2 cups (227g) confectioners’ sugar, sifted if lumpy
• 4 teaspoons (12g) King Arthur Lemon Juice Powder*
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 2 to 3 tablespoons (28g to 43g) water
• 1/8 teaspoon table salt
• Candied lemon slices* (for garnish, optional)
• Berries, washed and trimmed of their leaves (for garnish, optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease an 8″ or 9″ round or square pan at least 2″ deep. Line it with parchment paper or a reusable pan liner.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set this dry mixture aside.
3. Step 3: In a separate bowl or large measuring cup, whisk together the water, sugar, vegetable oil, lemon juice, lemon zest or extract, and vanilla extract. Stir well to dissolve the sugar completely.
4. Step 4: Add the wet ingredients to the dry ingredients and stir just until combined. Some small lumps are okay; do not overmix.
5. Step 5: Pour the batter into the prepared pan and smooth the top gently.
6. Step 6: Bake for 30 to 35 minutes, until the top is set and springs back lightly, the edges pull away from the pan, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan until it is cool enough to handle, then turn out onto a wire rack to cool completely.
7. Step 7: To make the frosting, beat together the vegetable shortening or vegan butter, confectioners’ sugar, lemon juice powder, vanilla extract, salt, and 2 tablespoons water. Mix until smooth and silky, adding more water a little at a time if needed for spreadable consistency.
8. Step 8: Spread the frosting evenly over the cooled cake.
9. Step 9: Garnish with candied lemon slices or fresh berries if desired before serving.

Tips & Variations

• For extra lemon flavor, use fresh lemon zest instead of extract whenever possible.
• You can substitute the vegetable shortening with vegan butter for a richer frosting.
• Candied lemon peels add a beautiful decorative touch and a burst of citrus sweetness—see your favorite candying method for lemons.
• Try adding a tablespoon of poppy seeds to the batter for a classic lemon poppy seed variation.

Storage

Store the vegan lemon cake covered at room temperature for several days to maintain freshness. For longer storage, freeze the cake wrapped tightly, then thaw at room temperature before frosting. Reheat gently if desired, but it’s best enjoyed fresh or chilled with frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this cake gluten-free?

This recipe uses all-purpose flour and is not gluten-free. To make a gluten-free version, substitute a gluten-free flour blend compatible with baking and adjust liquid as needed.

Can I use fresh lemon juice instead of lemon juice powder in the frosting?

Lemon juice powder adds concentrated lemon flavor without thinning the frosting. Using fresh lemon juice may make the frosting too runny, so if you substitute, add less liquid elsewhere and adjust sweetness accordingly.