Ingredients

2 cups (240g) King Arthur Unbleached All-Purpose Flour

1 teaspoon baking powder

3/4 teaspoon table salt

1/2 teaspoon baking soda

3/4 cup (170g) water

3/4 cup (149g) granulated sugar

1/2 cup (99g) vegetable oil

1/4 cup (57g) lemon juice

Zest of 1 lemon or 1/2 teaspoon King Arthur Pure Lemon Extract

1/2 teaspoon King Arthur Pure Vanilla Extract

1/4 cup (46g) vegetable shortening or 3 tablespoons (43g) vegan butter, at room temperature

2 cups (227g) confectioners’ sugar, sifted if lumpy

4 teaspoons (12g) King Arthur Lemon Juice Powder*

1/2 teaspoon King Arthur Pure Vanilla Extract

2 to 3 tablespoons (28g to 43g) water

1/8 teaspoon table salt

Candied lemon slices* (optional)

Berries, washed and trimmed of their leaves (optional)

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease an 8″ or 9″ round or square pan that’s at least 2″ deep; line with parchment or a reusable pan liner.

Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.

Step 3: In a separate bowl or large measuring cup, whisk together the water, sugar, vegetable oil, lemon juice, lemon zest or extract, and vanilla. Stir to dissolve the sugar.

Step 4: Add the wet ingredients to the dry and stir to combine. It’s okay if a few small lumps remain.

Step 5: Pour the batter into the prepared pan.

Step 6: Bake the cake for 30 to 35 minutes, until the top feels set, the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean. Once cool enough to handle, turn out onto a wire rack to cool completely.

Step 7: To make the frosting, beat together all frosting ingredients, starting with the lower amount of water. Mix until smooth and silky, adding more water as needed. Spread over the cooled cake.

Step 8: Garnish the cake with candied lemon peel or fresh berries, if desired.

Tips & Variations

Use fresh lemon zest for the brightest flavor or substitute with lemon extract if fresh lemons aren’t available.

For a gluten-free version, try a 1-to-1 gluten-free baking flour blend in place of the all-purpose flour.

Candied lemon slices add a lovely decorative touch and extra citrus zing.

If you don’t have lemon juice powder, you can reduce it and add extra lemon juice to taste in the frosting.

Storage

Store the vegan lemon cake covered at room temperature for several days to keep it moist and fresh. For longer storage, freeze the cake wrapped tightly in plastic wrap and foil. Thaw at room temperature before frosting or serving. Reheat slices gently if desired, but the cake is delicious served cold or at room temperature.

FAQs

Can I make this cake nut-free?

Yes, this recipe is naturally nut-free as written. Just be sure that your ingredients, like the flour and extracts, are processed in nut-free facilities if you have a severe allergy.

Is this cake suitable for beginners?

Absolutely! The recipe uses straightforward ingredients and simple steps, making it a great choice for home bakers new to vegan baking or anyone looking for an easy lemony dessert.