Lemon cake

Lemon cake is light, tender, and quietly cheerful. Fresh citrus keeps it vibrant, while a soft crumb makes it comforting without being heavy. It’s the kind of cake that fits any moment afternoon coffee, casual dessert, or a simple sweet to share.

This is Let’s Veg baking that keeps things fresh and unfussy.

Olivia

Lemon cake

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Lemon cake made soft, moist, and full of fresh citrus flavor. A simple Let’s Veg recipe perfect for easy desserts or afternoon treats.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 -10

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup sugar
• 2 large eggs
• ½ cup vegetable oil or melted butter
• ¾ cup milk or plant-based milk
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• Optional Finish
• Powdered sugar for dusting
• Simple lemon glaze

Cooking Instructions

 

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan or round cake pan.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, whisk sugar and eggs until pale.
4. Add oil (or butter), milk, lemon zest, lemon juice, and vanilla. Mix well.
5. Fold dry ingredients into wet ingredients just until combined.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 40-45 minutes, until a toothpick comes out clean.
8. Cool completely before dusting with powdered sugar or glazing.

Nutrition

Calories: 340kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 44mgSodium: 142mgPotassium: 94mgFiber: 1gSugar: 20gVitamin A: 97IUVitamin C: 3mgCalcium: 99mgIron: 2mg

Notes

Do not overmix to keep the cake tender

Add poppy seeds for a lemon–poppy variation

Keeps well covered for 2-3 days

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