Lemon Cake

Lemon Cake with plant-based ingredients is a light, fluffy, and moist cake that is perfect for summertime. This dessert is easy to make if you follow the instructions carefully, and it’s well worth all the steps!

Ingredients

Lemon Cake

Batter

• 3 large lemons, zested & diced (see step 2)
• 3 Tbs lemon zest
• 112g vegan butter, room temperature
• 1/2 cup vegan sour cream, room temperature
• 3/4 cup non-dairy milk, room temperature
• 3 1/2 cups (440g) all-purpose flour
• 3/4 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup aquafaba (liquid from a can of chickpeas)
• 1/2 cup vegetable or sunflower oil
• 1 Tbs vanilla extract
• Strawberries, blueberries, or candied lemon for decorating

Lemon Cream Cheese Icing

• 112g vegan butter, room temperature
• 8 oz vegan cream cheese, room temperature 
• 2 cups powdered sugar, sifted 
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• 2 Tbs lemon zest

Directions

1. Prepare your ingredients by measuring and setting out the butter, cream cheese, milk, and sour cream so they can reach room temperature.
2. Over a large bowl, zest the lemons and set aside the lemon zest.
3. Then, on a cutting board, cut off the ends of the lemons and carefully peel away the skin and pith with a pairing knife. Then, with your hands, carefully pull apart the membrane of the lemon and separate the segments. Discard the thin membranes, peels, and piths. Mince the lemon, remove the seeds, and transfer the cut lemon and its juice into a strainer resting over a medium bowl.
4. Do not press the lemons to squeeze out extra juice. Measure out 5 Tbs of lemon pieces and 3 Tbs of lemon juice and set aside.
5. Meanwhile, preheat the oven to 350ºF and prepare two 8-inch cake pans by lightly spraying with cooking oil.
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
7. In a large mixing bowl, mix together the sugar and lemon zest. Then, add the softened butter and oil. Beat on a low using a stand mixer or hand mixer until it is in small pieces. Increase the speed to medium and beat together for another minute.
8. In a small bowl, add the aquafaba and mix or beat on medium speed for 2 minutes, making sure it is fully whipped and foamy.
9. Then, add the aquafaba foam, milk, sour cream, and vanilla to the lemon-butter mix. Blend on low for 20 seconds, then add the 5 Tbs of minced lemon and 3 Tbs of lemon juice. Mix for another minute on low until well combined.
10. Add half of the flour mix to the wet mix, mixing on low until combined. Use a rubber spatula to scrape down the sides, add the remainder of the flour, and mix again on low until well combined and the batter thickens.
11. Evenly divide the batter between the two cake pans, place in the oven, and bake for 33-35 minutes or until a toothpick or knife inserted into the center comes out clean or with a few moist crumbs.
12. Completely cool the cakes for at least 30 minutes on a baking rack (not on top of the oven).
13. While the cake cools, beat together the butter and cream cheese for the icing until whipped and fluffy, adding the sugar, lemon, and vanilla halfway through.
14. Cool the frosting in the refrigerator for 15-20 minutes until firm.
15. Once the cake is cooled, decorate it, layering frosting between the cakes. Decorate the cake with fruit or lemon if desired. Keep the cake in the refrigerator until ready to cut and serve. Store leftovers in the refrigerator for up to 4-5 days.

Nutrition Information

Nutrition Disclaimer

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