Simple Lemon Cake


  • 2 ½ cups all purpose flour
  • 2 cups sugar
  • 1 cup milk (can use rice, coconut, soy, almond or any other type)
  • ¾ cup oil (I like to use ¼ cup lemon oil and ½ cup canola oil)
  • 4 eggs
  • 2 ¼ 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 degrees F. 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!


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