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Lemon Cake

This cake is light and perfect for any occasion.

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Servings
4x2" slice
Calories Cholesterol Sat Fat Carbs
422 0mg 3g 55g
Recipe Footprint (for Recipe's Default # of Servings)
2.4 Water saved (gallons) [animal consumption only]
9.4 Manure (pounds) not deposited into the environment
10.6 Grains / feed (pounds) not consumed by animals
23.0 Methane (gallons) not created by animals
281.8 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Cakes, Desserts
Cuisine American
Diet Vegan
Prep Time 40 minutes
Cook Time 20 minutes
Ingredients
For the cake:
  • 1 1/2 C flour (unbleached all purpose)
  • 3/4 C granulated sugar
  • 1/2 Tbsp baking soda
  • 1/2 C lemon juice
  • 1/2 C water
  • 1/2 C vegetable oil
  • 1/2 Tbsp vanilla
  • 1/2 Tbsp lemon extract
  • 1 Tbsp vinegar (apple cider)
For the lemon cream cheese frosting:
  • 1/4 C buttery spread
  • 1 1/2 oz cream cheese (soy plain)
  • 1 Tbsp soy milk
  • 1 C powdered sugar
  • 1/4 C corn starch
  • 1/2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla
Course Cakes, Desserts
Cuisine American
Diet Vegan
Prep Time 40 minutes
Cook Time 20 minutes
Ingredients
For the cake:
  • 1 1/2 C flour (unbleached all purpose)
  • 3/4 C granulated sugar
  • 1/2 Tbsp baking soda
  • 1/2 C lemon juice
  • 1/2 C water
  • 1/2 C vegetable oil
  • 1/2 Tbsp vanilla
  • 1/2 Tbsp lemon extract
  • 1 Tbsp vinegar (apple cider)
For the lemon cream cheese frosting:
  • 1/4 C buttery spread
  • 1 1/2 oz cream cheese (soy plain)
  • 1 Tbsp soy milk
  • 1 C powdered sugar
  • 1/4 C corn starch
  • 1/2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla
Servings
4x2" slice
Calories Cholesterol Sat Fat Carbs
422 0mg 3g 55g
Recipe Footprint (for Recipe's Default # of Servings)
2.4 Water saved (gallons) [animal consumption only]
9.4 Manure (pounds) not deposited into the environment
10.6 Grains / feed (pounds) not consumed by animals
23.0 Methane (gallons) not created by animals
281.8 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, mix together the dry ingredients.
  2. In a separate bowl, whisk together the wet ingredients until well combined.
  3. Add the dry ingredients to the wet ingredients and blend well.
  4. Add the vinegar to the mixture and mix until well blended.
  5. Pour the cake batter into an 8 x 8-inch baking pan or large loaf pan (greased); bake at 350 degrees for 20 minutes or until a wooden pick comes out clean when inserted into the middle of the cake.
  6. Prepare the frosting by creaming together the buttery spread, cream cheese and milk; gradually add the sugar and corn starch until well mixed. Add the remaining ingredients and beat until light and fluffy.
  7. Once cooled, frost the cake with the frosting.
Recipe Notes

Double this recipe and bake in two 9-inch cake pans for a full-size round layered cake, if desired.

Cover and store for up to one week.

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