Lemon Cake 🍋

This cake makes the perfect birthday cake, or Sunday brunch treat! The recipe can be adjusted to one’s preferences/ based on what you have on hand, by following the alternatives in the notes section. It can be kept for up to a week in the refrigerator.


  • 2 cups flour (I used all purpose, yet see notes for alternatives)
  • 1/2 cup sugar (see notes for alternatives)
  • 3/4 cup soy milk (or any other plant-milk)
  • 1/4 cup aquafaba (or plant milk)
  • Juice of 2 lemons (+ their zest)
  • 1/4 cup melted butter/ oil (see notes for alternatives)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda 
  • 1 tsp vanilla extract 
  • 1 pinch of salt (omit if using salted margarine)
  • Juice of 1 lemon
  • 3 tbsp sugar


  1. Preheat oven to 180° C.
  2. Mix the dry ingredients (apart from the baking soda) in a bowl. Set aside.
  3. In the bowl of a stand mixer, add in the wet ingredients (sugar, soy milk, aquafaba, butter/oil, lemon juice, & vanilla). Whisk on medium-high speed. 
  4. Now, sift in the baking soda, followed by the remainder of the dry ingredients. Mix on low until well combined (1-2 mins).
  5. Grease your cake pan/ mold and pour in the batter. 
  6. Bake for approximately 30 minutes (or until a skewer comes out clean). 
  7. In the meantime, prepare the glaze. Place the lemon juice and sugar in a saucepan and simmer on low heat. Once the sugar is melted, remove from heat.
  8. Once the cake is ready, remove it from the oven and let it cool on a rack (about 20 mins).
  9. Once it has cooled, remove the cake from its mold and plate it. You can now brush the glaze on top, and further decorate it as desired (ex; lemon zest, fresh berries, etc.)
  10. Serve warm or cool and enjoy!


  • Flour– whole- wheat & gluten free flour can be alternated 1-1. If using almond flour, use 50% almond and 50% wheat (using only almond flour will change the consistency).
  • Sweetener– brown sugar, coconut sugar, liquid sweeteners (maple syrup/ agave)
  • Oil– applesauce can be used as a 1-1 replacement. Note that using a different type of fruit puree (i.e: banana or prune) would not match with the lemon in this recipe. Another great substitute for oil/ margarine would be any type of vegan yogurt.


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