Description
A light and tangy lemon cake made with fresh juice and zest, perfect for any occasion—from weeknight treats to festive gatherings.
Ingredients
2½ cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup unsweetened almond milk
3 large eggs
⅓ cup fresh lemon juice
Zest from 2 lemons
½ cup neutral oil (avocado or canola)
1 teaspoon vanilla extract (alcohol-free)
Instructions
Preheat oven to 350°F and grease or line two 9-inch cake pans.
In a large bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, mix almond milk, eggs, lemon juice, zest, oil, and vanilla.
Gradually combine wet and dry ingredients until smooth.
Pour batter evenly into pans and tap lightly to remove air bubbles.
Bake for 38–42 minutes or until a toothpick inserted comes out clean.
Cool in pans for 15 minutes before transferring to a wire rack.
Notes
For stronger lemon flavor, apply warmed lemon syrup after baking.
Freeze slices individually wrapped for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 290
- Fat: 12g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon cake, moist lemon cake, best lemon cake recipe, citrus dessert