Lemon cake

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Even if it's a bit chilly outside, you enjoy the perfect scent of summer as you grate the lemon zest for this cake - your kitchen will smell gorgeous for days.


  • 250g vegan margarine                                     
  • 200g sugar
  • 2 tsp vanilla sugar                                         
  • 30g soya flour                                                 
  • 1/2 tsp xanthan gum
  • 200ml warm water including juice of 2 lemons
  • Finely grated zest of 2 lemons
  • 150g plain flour
  • 100g corn flour
  • 15g baking powder
  • 50g ground almonds


  • 150g icing sugar
  • 3 tbsp lemon juice
  • 2 tsp lemon zest    


  1. Preheat oven to 170 degrees, line a 30cm cake loaf tin and lightly grease.
  2. Place vegan margarine, sugar and vanilla sugar, soya flour, lemon zest and xanthan gum into a mixing bowl.  Combine on low speed.
  3. Top up the lemon juice with warm water to 200ml in total.  Let liquid drizzle into mixture beating on medium speed for 3-4 minutes until creamy.
  4. Sift flour, corn flour and baking powder and fold under mixture with a spatula.
  5. Fill with loaf tin cake mixture and bake for 65-70 minutes.


Mix the icing sugar with zest and lemon juice.  Spread over cake.

Recipe from Günter Eberwein's The Passionate Way of Vegan Baking ebook.

Picture by @Ruth_Katharine.

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