Easy Lemon Cake Recipe

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Not be to confused with the difficult lemon cake recipe!

LOL Seriously I do have another Lemon Cake Recipe here on my website

But that one is more time consuming and technical to make.

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!

For those who are living for my food processor cake recipes a.k.a the One Bowl Mix method

You may be interested to see the science behind converting this one from the original Orange Cake recipe to this Lemon Cake


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

Mixing in the food processor for a cake recipe like this is not necessary as it can all be mixed by hand in a large mixing bowl with a whisk

Freshly squeezed lemon juice is always the best option for best results

Here is a list of everything I am using for this cake recipe!

*I am an Amazon affiliate so if you purchase through my links I make a few extra pennies! Thanks in advance!

14 Cup Capacity Cuisinart Food Processor

8″X 2″  Cake Pans

Microplane/ Zester

For some awesome layer cake ideas using lemon cake click the links below!


Strawberry Lemon Lavender Cake

Lemon Coconut Cake

Lemon Lime Cake

Yield: 2- 8″ Layers

Easy Lemon Cake Recipe

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes


Granulated Sugar 1½ cups (350g)

Fresh Squeezed Lemon Juice 12 Tablespoons (180ml)

Lemon Zest from the oranges approx 2 Tablespoons

Plant Milk 2 cups (480ml)

Vegetable Oil 1 cup (240ml)

All Purpose Flour 2 cups + 2 Tablespoons (530g)

Baking Powder 3 teaspoons

Baking Soda 1¼ teaspoon

Salt ¾ teaspoon

Lemon Extract 1½ teaspoons


Preheat the oven to 350°FGrease & parchment line 2-8″ cake pansWash and then zest your lemons then squeeze out all the juice to make 12 TablespoonsCombine all of the cake ingredients into the work bowl of your food processor OR a large mixing bowl to whisk by handWhiz up the batter to smooth stopping to scrape the bottom & sides and then whiz againIf mixing by hand simply add the wet ingredients to the dry ingredients and whisk by hand for about 50 strokes until smoothDivide the batter between the 2 prepared cake pans and bake immediately for about 3-35 minutes or when the cakes are springy to the touch when you gently press the centersCool the cakes in the pan until you can safely turn them out onto a cooling rack to cool the rest of the way.


These lemon cake layers can be frozen wrapped well for up to 1 month


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