Lemon cake is the kind of dessert that’s both refreshing and indulgent. With its tangy citrus flavor, moist crumb, and sweet glaze, it’s the perfect treat for any occasion. Whether you’re celebrating a special event or just craving something sweet to pair with your afternoon tea, this Moist Lemon Cake is a winner.

And the best part? This recipe is dairy-free, making it perfect for those with lactose intolerance, vegans, or anyone looking to cut down on dairy without sacrificing flavor. The lemon adds a zesty twist, while the texture is incredibly soft and fluffy, thanks to the simple but effective ingredients.

Why You’ll Love This Dairy-Free Lemon Cake

• Incredibly moist — this cake stays soft and tender for days.

• Dairy-free — no butter, milk, or cream, yet it’s just as flavorful.

• Bright and refreshing — the perfect balance of sweet and tangy lemon.

• Easy to make — just a few simple ingredients and minimal steps.

• Versatile — enjoy it on its own, or dress it up with a glaze, frosting, or fresh berries.

Ingredients

For the Cake:

• 1 ½ cups (190g) all-purpose flour

• 1 cup (200g) granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup (120ml) vegetable oil or coconut oil (for a light flavor)

• 2 large eggs (or flax eggs for a vegan version)

• 1 teaspoon vanilla extract

• 1 cup (240ml) dairy-free milk (such as almond milk, oat milk, or coconut milk)

• 2 tablespoons freshly squeezed lemon juice

• Zest of 1 lemon (for extra lemon flavor)

For the Glaze (optional but recommended):

• 1 cup (125g) powdered sugar

• 2 tablespoons freshly squeezed lemon juice

• 1 tablespoon dairy-free milk (or water)

Instructions

1. Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line the pan with parchment paper for easy removal.

2. Mix the Dry Ingredients

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

3. Mix the Wet Ingredients

In a large bowl, whisk together the oil, eggs, vanilla extract, lemon juice, and lemon zest. Gradually add the dairy-free milk while mixing until the batter is smooth and well-combined.

4. Combine Wet and Dry Ingredients

Slowly fold the dry ingredients into the wet mixture, mixing just until everything is combined. Be careful not to over-mix, as this can make the cake dense.

5. Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean (or with just a few moist crumbs). The cake should have a golden top and sides.

6. Cool the Cake

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from breaking apart.

7. Glaze (Optional)

While the cake cools, mix together the powdered sugar, lemon juice, and dairy-free milk (or water) in a small bowl until smooth. Once the cake is completely cool, drizzle the glaze over the top for a sweet, tangy finish.

Tips for the Perfect Moist Lemon Cake

🍋 Use fresh lemon juice and zest for the best flavor. Bottled lemon juice doesn’t compare to the vibrant taste of freshly squeezed lemons.
🍋 Don’t over-mix the batter—mix until just combined to ensure a light and airy cake.
🍋 Room temperature ingredients—having your eggs and dairy-free milk at room temperature helps the batter mix together more evenly.
🍋 Add a little lemon zest to the glaze for even more citrus flavor.
🍋 For an extra boost of flavor, consider adding a dash of lemon extract to the batter.

Variations and Add-Ins

• Blueberry Lemon Cake — Add 1 cup of fresh or frozen blueberries to the batter for a fruity twist.

• Lemon Poppy Seed Cake — Add 2 tablespoons of poppy seeds to the batter for a crunchy texture.

• Lemon Coconut Cake — Stir in ½ cup shredded coconut for added moisture and flavor.

• Vegan Version — Simply replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water = 1 egg).

• Lemon Layer Cake — Make two cakes and stack them with dairy-free frosting in between.

How to Store Moist Lemon Cake

• Room temperature: Store the cake in an airtight container for up to 3 days.

• Refrigerated: If you prefer a chilled cake, store it in the fridge for up to 5 days (but let it come to room temperature before serving for the best texture).

• Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap, then foil, and place it in a freezer bag. Thaw at room temperature when ready to enjoy.

Serving Suggestions

This moist lemon cake is delicious on its own, but if you want to take it to the next level, here are a few ideas:

• Serve it with a dollop of coconut whipped cream or a scoop of dairy-free ice cream.

• Add fresh berries on top—strawberries, raspberries, or blueberries pair wonderfully with lemon.

• Garnish with a light dusting of powdered sugar for a simple yet elegant touch.

• Pair it with a hot cup of tea or iced lemon water for a refreshing dessert experience.

Conclusion

This Moist Lemon Cake is the perfect balance of sweet and tangy, and its soft, fluffy texture will make it a favorite in your baking repertoire. It’s easy to make, dairy-free, and absolutely delicious. Whether you’re baking for a special event or just looking for a light dessert to brighten your day, this cake will surely impress.

Have you tried this recipe? Let me know how it turned out in the comments below, and don’t forget to share your tips or any fun twists you’ve added to this simple but irresistible cake!