Simple Lemon Cake

Course Dessert


  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 cup milk (can use rice, coconut, soy, almond or any other type)
  • 3/4 cup oil  (I like to use ¼ cup lemon oil and ½ cup canola oil)
  • 4 eggs
  • 2 1/4 tsp baking powder
  • Zest of 1 lemon
  • 1 tsp vanilla  (optional, you could also use lemon extract or lemon juice)


  • Place oven rack in center position and preheat oven to 350°F degrees. Place mold of choice on Perforated Baking Sheet and set aside.
  • In mixing bowl, beat (with an electric mixer) sugar and eggs together until slightly thickened, about 1 minute.
  • Add flour, milk, oil, baking powder, lemon zest and vanilla and beat for another minute, or until batter is smooth and creamy. Do not overmix. Pour into mold or tray.
  • Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool completely before unmolding.

Lemon Glaze:

  • Pure lemon juice (1 lemon) & powdered sugar (2 cups) to taste!