Go Back
–+ servings
easy lemon cake with a corner piece served on a small plate, with some lemons and bottles of Rodelle extracts

Easy Lemon Cake

Course: brunch, Dessert
Cuisine: American
Keyword: egg free, lemon cake, Nut Free
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling time: 1 hour
Total Time: 45 minutes
Servings: 9
Calories: 236kcal
Author: Sharon @ Nut Free Wok
Delicious and easy lemon cake
Print Recipe

Ingredients

  • 1 1/4 cups + 2 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • 3/4 cup sugar organic preferred
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 lemon zest
  • 1 cup + 2 tablespoons water or milk soy, rice, any kind, I use non-fat milk
  • 6 tablespoons oil any kind, I use extra virgin olive oil
  • 1 tablespoon lemon juice or white vinegar
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees farenheit, line a 9x9 square baking dish with parchment paper.
  • In a medium sized bowl, whisk together flour, cornstarch, sugar, baking soda and salt.
  • Zest the lemon over the flour mixture and whisk.
  • Add milk, oil, lemon and vanilla extracts and stir a few times.
  • Add lemon juice (or vinegar) and stir a few more times.
  • Immediately pour the batter into a parchment lined pan, trim any excess parchment paper, and place in the oven on a middle rack.
  • Bake for 25-30 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
  • Let it cool completely by placing the pan on a wire rack.
  • Serve plain, or dust with powdered sugar, or drizzle with lemon icing (1/2 cup of powdered sugar + 1 tablespoon lemon juice, whisk).

Nutrition

Calories: 236kcal