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  • 3/4  of a cup of butter

  • 1 1/2 cups of granulated sugar

  • 4 eggs

  • 3 cups of Bob's Red Mill 1-1 baking flour

  • 1/2 teaspoon of salt

  • 1 1/2 teaspoons of baking powder

  • 1/2 teaspoon of baking soda

  • 1 cup of almond or coconut milk

  • 1/4 cup of lemon juice

  • 1/4 cup of canola oil

  • Zest of 2 lemons 


  1. Preheat the oven to 350°F and grease two 9" pans with butter; add a circle of parchment paper in the bottom of pans, then set aside.

  2. In a large bowl whisk together the flour, baking powder, baking soda, salt, and the zest of 2 lemons.

  3. In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.

  4. In the bowl of a stand mixer, beat the softened butter until smooth. Add in the granulated sugar and mix on medium speed for 3 to 5 minutes until it is fluffy.

  5. Add the eggs into the butter and sugar mixture one at a time.

  6. Add the flour mixture and the milk mixture alternately. You should start and end with the flour mixture. Beat until combined and smooth, for about 2 minutes. 

  7. Pour batter into the prepared cake pans. Bake for 30-35 minutes until a tester comes out clean. Let the cakes cool in the pans on the rack for 20 minutes. Remove the cakes from the pans onto the rack and cool completely before frosting.

  8. This recipe tastes amazing with my swiss meringue buttercream recipe

Lemon Cake: About
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