Looking for the perfect spring and summer dessert? This Vegan Lemon Cake is light, soft, and packed with fresh lemon flavour in every bite. Made with simple pantry ingredients plus two bakery favourites we carry in-store, LorAnn Oils Organic Lemon Bakery Emulsion and Vanilla Bean Paste, this cake is the perfect balance of bright citrus and sweet vanilla.
The best part? It’s completely dairy-free and easy to make, whether you’re baking for a gathering, birthday, brunch, or just because you’re craving something fresh and homemade.
If you want to elevate the flavour even more, top it with homemade candied lemons and fresh berries for a bakery-style finish.
Ingredients
For the Cake
- 2 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup water
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1/2 teaspoon LorAnn Oils Organic Lemon Bakery Emulsion
- 1/2 teaspoon LorAnn Oils Vanilla Bean Paste
For the Frosting
- 1/4 cup vegetable shortening or vegan butter
- 2 cups confectioners’ sugar
- 4 teaspoons lemon juice powder
- 1/2 teaspoon LorAnn Oils Vanilla Bean Paste
- 2 to 3 tablespoons water
- 1/8 teaspoon salt
Optional: Replace the water with fresh lemon juice if omitting the lemon juice powder.
Optional Garnish
- Candied lemon slices
- Fresh berries
Directions
Step 1: Prep the Pan
Preheat your oven to 350°F. Lightly grease and line an 8-inch or 9-inch cake pan with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
- Baking soda
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together:
- Water
- Sugar
- Vegetable oil
- Lemon juice
- LorAnn Oils Organic Lemon Bakery Emulsion
- LorAnn Oils Vanilla Bean Paste
Mix until the sugar dissolves.
Step 4: Combine
Add the wet ingredients into the dry ingredients and stir until combined. A few small lumps are okay.
Step 5: Bake
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the cake to cool completely before frosting.
Frosting Directions
Beat together:
- Shortening or vegan butter
- Confectioners’ sugar
- Lemon juice powder
- LorAnn Oils Vanilla Bean Paste
- Water
- Salt
Mix until smooth and silky. Adjust consistency with additional water if needed.
Spread over the cooled cake and garnish with candied lemons or fresh berries.
Candied Lemon Topping (Optional)
Thinly slice lemons and simmer them in a sugar syrup until translucent for a beautiful bakery-style garnish. They add the perfect sweet citrus finish to this cake.
Storage Tips
Store covered at room temperature for several days or freeze for longer storage.
Find the Flavourings In-Store
We carry both the LorAnn Oils Organic Lemon Bakery Emulsion and Vanilla Bean Paste used in this recipe in-shop, perfect for adding bakery-quality flavour to cakes, cookies, macarons, buttercream, and more!
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