Dairy-Free Lemon Cake
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The Spruce / Stephanie Goldfinger
This cake is a rich, tangy, sweet treat that is absolutely phenomenal with a light, dairy-free icing​ of your choice or simply with a dusting of powdered sugar and goes well with a cup of strong black coffee or tea.
Ingredients
- 1 3/4 cup all-purpose flour
- 2 teaspoon baking powder
- 4 large eggs
- 1 cup sugar
- 2 tablespoon almond milk (or soymilk or rice milk)
- 1/2 cup olive oil
- 6 tablespoons soy margarine, melted
- 1 lemon, juiced and zested
- To Garnish: dairy-free frosting or powdered sugar
Steps to Make It
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Gather the ingredients. Preheat the oven to 350 F.
The Spruce / Stephanie Goldfinger
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Lightly oil a 9-inch cake pan. Lightly flour the pan, tapping out the excess flour, and set aside.
The Spruce / Stephanie Goldfinger
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In a medium-sized mixing bowl, sift together the flour and baking powder. Set aside.
The Spruce / Stephanie Goldfinger
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In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale yellow in color.
The Spruce / Stephanie Goldfinger
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Add the non-dairy milk alternative of your choice, olive oil, melted soy margarine, lemon juice, and zest, whisking until well combined.
The Spruce / Stephanie Goldfinger
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Add the dry ingredients, stirring until just combined.
The Spruce / Stephanie Goldfinger
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Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes.
The Spruce / Stephanie Goldfinger
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Immediately turn the cake out onto a wire cooling rack and allow the cake to cool completely, right-side up.
The Spruce / Stephanie Goldfinger
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Dust with powdered sugar, or frost with a dairy-free frosting of your choice.
The Spruce / Stephanie Goldfinger