ヴィーガンレモンケーキ $0.812

ヴィーガンレモンケーキ $0.812

For the Lemon Cake:
3 large fresh lemons (zested and juiced)
50g fresh lemon juice (approximately 1 lemon)
100g neutral oil (vegetable or sunflower oil)
300g plant-based milk (soy, almond, or oat milk)
250g plain flour
Pinch of turmeric (optional, for colour)
6g bicarbonate of soda (baking soda)
150g caster sugar

For the Lemon Syrup:
90g fresh lemon juice
70g caster sugar

For the Simple Lemon Glaze:
150g icing sugar (powdered sugar)
10g water or fresh lemon juice

There’s something magical about the first harvest from your own fruit trees. When my little dwarf lemon tree finally started producing this year, I knew exactly what I had to make – this incredibly moist vegan lemon cake that’s become an absolute favourite in our household. This easy homemade lemon cake recipe proves you don’t need eggs or dairy to create the most tender, flavourful lemon loaf you’ve ever tasted.
This simple vegan lemon cake comes together in just one bowl and takes less than 30 minutes from start to finish. What makes this recipe special is how we use fresh lemon juice to create a natural chemical reaction with bicarbonate of soda, giving us that perfect light and airy texture without any eggs. The plant-based milk curdles slightly when it meets the acidic lemon juice – don’t worry, this is completely normal and actually helps create the most incredible moist lemon cake.
Whether you’re searching for an easy vegan lemon cake recipe, a dairy-free lemon loaf, or simply want to learn how to make the best homemade lemon cake from scratch, this foolproof recipe delivers every single time. The fresh lemon zest and generous amount of lemon juice create an intense citrus flavour that rivals any bakery-style lemon cake, whilst the neutral oil keeps it beautifully moist for days.
I’m sharing two finishing methods in this video – a classic lemon syrup that soaks into the cake for extra moisture and flavour, plus a simple lemon glaze for those who prefer their lemon cake with a sweet coating. Both methods work brilliantly, and I’ll tell you which one won in our household taste test.
This budget-friendly lemon cake recipe costs under a dollar per loaf to make, using simple pantry ingredients like plain flour, sugar, plant-based milk, and of course, fresh lemons. It’s perfect for using up excess lemons when they’re in season, and the recipe easily doubles if you want to make multiple loaves for gifting or freezing.
The secret to getting maximum juice from your lemons? Try cutting them into “cheeks” rather than halves – this method exposes more flesh and makes seed removal much easier. Whether this technique is revolutionary or just good common sense, I’ll let you be the judge.
Watch as I walk you through every step of making this foolproof vegan lemon cake, from zesting techniques to the perfect baking temperature and timing. Plus, I’m sharing my top tips for lining cake tins for easy removal and how to test for doneness every time.
This moist lemon cake is perfect for afternoon tea, weekend baking projects, or whenever you need a bright, sunny dessert that brings a smile to everyone’s face. The fresh lemon flavour combined with the tender crumb makes this the ultimate comfort food with a citrusy twist.
Don’t forget to subscribe for more easy vegan baking recipes, seasonal cooking with homegrown produce, and budget-friendly family meals that prove plant-based cooking doesn’t have to be complicated or expensive.
Ingredients (Makes 2 loaves):

Baking Temperature: 180°C fan-forced (160°C conventional)
Baking Time: 20 minutes total (with slashing at 10 minutes)

Follow me on Instagram at
http://www.instagram.com/samshomekitchn​