Not be to confused with the difficult lemon cake recipe!
Seriously I do have another Lemon Cake Recipe here on my website
But that one is more time consuming, much more technical to make and requires a mixer whereas this one is a one bowl mix!
This easy lemon cake recipe is another “throw it all in the food processor” mix method and I am literally obsessed!
Finely textured crumb that is the perfect canvas for a cake soak!
I recently used this cake as the star of my Strawberry Lemon Lavender Cake for Mother’s Day
And let me tell you, from a die hard chocolate lover this could possibly be my new favorite cake!
You may be interested to see the science behind converting this one from the original Orange Cake recipe to this Lemon Cake
WATCH THE YOUTUBE VIDEO FOR HOW TO CONVERT YOUR FAILED CAKE RECIPES
For a really great and easy sheet cake style use my 2-2-2 Cream Cheese Icing recipe with lemon zest added!
It’s shelf stable and there is no need for vegan cream cheese! It’s magical!
No affiliation with any product or company linked below, solely for visual reference
Notes for Success:
This easy lemon cake recipe makes 2 nice thick 8″ cake layers
You can also divide the batter evenly between 3-7″ pans, 1 -9″ x 13″ layer, 1 -12 cup capacity bundt pan or 24 cupcakes
Or turn this batter into Lemon Twinkles like I did here!
Mixing in the food processor for a cake recipe like this is not necessary I only did that for the video
It can all be mixed by hand in a large mixing bowl with a whisk
But if you are using a food processor it must be 14 cup capacity or it will not fit
Freshly squeezed lemon juice is always the best option for best results
A viewer of this recipe has told me she tested this recipe multiple times with gluten free flour and it DOES NOT WORK!
However another viewer commented: “I tried the recipe with gluten-free 1:1 Bob’s Red Mill.
I substituted half of the oil for 120g apple sauce and used half of the lemon juice and the rest plant milk. I used 1:1gluten free flour. It worked and they are lovely!”
Although I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture
As well as baking for an additional 10 to 20 minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using
Easy Lemon Cake Recipe
Throw it all in a bowl & whisk! That’s how easy it is to make this fluffy lemon cake recipe! This recipe makes 2 – 8″ Layers, 3 -7″ Layers, 1- 9″ x 13″ sheet or 24 cupcakes
Ingredients
- 1½ cups Granulated Sugar 300g
- 12 Tbs Fresh Squeezed Lemon Juice 180ml
- 2 Tbs Lemon Zest approx
- 2 cups Plant Milk 480ml
- 1 cup Vegetable Oil 240ml
- 4¼ cup All Purpose Flour 530g
- 3 teaspoon Baking Powder
- 1¼ teaspoon Baking Soda
- ¾ teaspoon Salt
- 1 teaspoon Lemon Extract
Instructions
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Preheat the oven to 350°F & grease & parchment line 2-8″ cake pans
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Wash then zest your lemons then squeeze out all the juice to make 12Tbs
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Combine all of the cake ingredients into the work bowl of your food processor OR a large mixing bowl to whisk by hand
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Whiz up the batter to smooth stopping to scrape the bottom & sides & then whiz again
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If mixing by hand simply add the wet ingredients to the dry ingredients & whisk by hand for about 30 strokes until smooth
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Divide the batter amongst your prepared cake pans & bake immediately for about 30-35 minutes or when the cakes are springy to the touch when you gently press the centers (check all sizes at 18 minutes to gauge bake time)
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Cool the cakes in the pan until you can safely turn them out onto a cooling rack to cool the rest of the way.
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Ice with your choice of icing
Video
Notes
A viewer of this recipe has told me she tested this recipe multiple times with gluten free flour and it DOES NOT WORK!
However another viewer commented: “I tried the recipe with gluten-free 1:1 Bob’s Red Mill. I substituted half of the oil for 120g apple sauce and used half of the lemon juice and the rest plant milk. I used 1:1gluten free flour. It worked and they are lovely!”
Storage These lemon cake layers can be frozen wrapped well for up to 1 month
