Moist Lemon Cake – Vegan & Easy!

If you are a lemon dessert lover, this vegan lemon cake is about to become your absolute everything. It’s the fluffiest, most moist lemon sponge you have ever tasted, filled with a smooth, rich, and creamy lemon buttercream and sweet and tangy lemon curd in the middle, then frosted all over with more lemon buttercream. Completely dairy-free, egg-free, and made with simple pantry ingredients. I promise you this is the best vegan lemon cake recipe you will ever make!

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There is a very specific kind of joy that comes from a really, truly great lemon cake, don’t you agree?! The kind where the lemon actually tastes like fresh lemon, not just a vague citrus suggestion hiding somewhere in a slightly yellow sponge. This. is. that cake.

I have been seriously working on this vegan lemon cake for a while, and I am genuinely so proud of how it turned out, genuinely. The sponge is soft, moist, and fluffy, then there is the sweet juicy lemon curd in the middle, sitting in a little well of the most gorgeous lemon buttercream, like the most glorious, tangy, glossy surprise. 

It’s the kind of cake that makes people audibly gasp when you put it on the table. And then they take another gasp at the first bite, but for a completely different reason. This has been one of the most popular cakes around my family and friends, so I am 100% sure you will LOVE this cake too.

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: I used my good old plain flour as usual, it gives the cake a tender, soft crumb. For a gluten-free version, use a 1:1 gluten-free flour blend. I like the one from King Arthur.

Caster sugar: Caster sugar is a must-have for my kitchen. It incorporates into the batter seamlessly and is easy to mix with other ingredients. Coconut sugar can be swapped in but will give you a very slight caramel-flavoured, darker sponge rather than a pale, zingy lemon one.

Vegan butter: Vegan butter adds the richness and depth of flavour that makes this cake feel indulgent and satisfying. Use a good quality block-style vegan butter, I always use one from Flora. A spreadable variety has a higher water content and can affect the final texture of the sponge so do not use it, please.

Soy milk: Soy milk is the best choice for me when it comes to baking, but any unsweetened plant milk works as a substitute if needed. Almond, oat, rice, use what is handy for you.

Vegan Greek yoghurt: Vegan Greek yoghurt is one of the unsung heroes of vegan recipes. It adds moisture and richness like eggs do in conventional baking, that goes so well with the lemon flavour and keeps it moist for days. Plain, unsweetened vegan Greek-style yoghurt is all you need. Coconut or soy-based yoghurt both work brilliantly. Avoid flavoured varieties as it will alter the final taste of the cake.

Lemon juice: Fresh lemon juice is non-negotiable. Believe me, bottled lemon juice just doesn’t work. It goes into both the batter and the homemade lemon curd and brings that bright, sharp, clean citrus flavour that makes this cake so special. Always use freshly squeezed lemon juice rather than bottled. Your cake deserves the real thing.

Lemon zest: Lemon zest is where most of the lemon flavour lives. The zest contains the essential oils of the lemon, which are far more intensely fragrant and flavourful than the juice alone. Use unwaxed organic lemons wherever possible for the best result.

Other ingredients: Cornflour, baking powder, baking soda, and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Two 18cm (7 inch) cake tins: Two 18cm round cake tins are exactly what you need for this vegan lemon layer cake. They give you two perfectly even sponge layers that stack beautifully. Grease both tins generously and line the sides and bases with circles of baking parchment so the cakes release cleanly without any sticking.

Large mixing bowl: A large mixing bowl is where the dry ingredients come together and where the batter is made. Choose a wide, stable bowl with plenty of depth so you have room to mix comfortably without the batter creeping up the sides.

Measuring jug: A measuring jug is ideal for combining the wet ingredients before they go into the dry. The spout gives you easy, controlled pouring and keeps things tidy. 

Zester or fine grater: A zester or fine grater is essential for getting fine, fragrant lemon zest without catching any of the bitter white pith underneath. A Microplane zester is particularly brilliant for this as it gives you the finest zest in seconds.

Silicone spatula: A silicone spatula is essential for folding the batter together gently to avoid overmixing. You will also use it throughout the frosting process to scrape down the sides of the mixing bowl.

Palette knife or offset spatula: A palette knife or offset spatula is what you use to make the smooth, professional finish on the outside of the cake.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan lemon cake

Before you start making the cake sponge, make the lemon buttercream frosting and lemon curd in advance following my recipes.

Step 1: Preheat the oven and mix the dry ingredients

Let’s get baking! Preheat your oven to 180°C (350°F). Grease both 18cm cake tins and line the sides and bases with baking parchment.

In your large mixing bowl, add the caster sugar and all the lemon zest. Use your fingertips or a spoon to mix the zest into the sugar to make lemon sugar. Add the plain flour, cornflour, baking powder, and baking soda to the lemon sugar and whisk everything together until fully combined.

Step 2: Mix the wet ingredients and make the batter

In a separate jug, mix the soy milk, lemon juice, vegan Greek yoghurt, melted vegan butter, and vanilla extract until smooth and well combined. Pour the wet ingredients into the dry and fold together gently with your silicone spatula until just combined. Stop as soon as the flour streaks disappear. Do not overmix, it will make the sponge dense, and we are absolutely not doing that. A few small lumps of flour in the batter are completely fine! It will bake up nicely in the oven.

Step 3: Bake the cakes

Divide the batter evenly between the two prepared cake tins and smooth the tops level. Place both tins on the middle shelf of the oven and bake for 30 to 35 minutes, until the cakes are golden, well risen, and a skewer inserted into the centre comes out clean. I use cake strips for even raising. 

Remove from the oven and leave to cool in the tins for 10-20 minutes before turning out onto a wire cooling rack to cool completely. Completely cool is key. Do not even think about assembling this cake until both layers are fully cool. Patience is everything here.

Step 4: Assemble the first layer

Take your chilled lemon buttercream out of the fridge and give it a quick beat with your electric mixer to bring it back to a smooth, spreadable consistency. Place the first cake layer on your cake stand. Frost the first layer then using a piping bag or spoon, make a ring of lemon buttercream around the edge of the cake to create a border. This border acts as a dam that keeps the lemon curd filling safely contained inside the cake when you add the second layer. Spoon a generous amount of lemon curd into the centre of the ring, spreading it out to meet the buttercream border. Be generous.

Step 5: Add the second layer, frost and decorate

Carefully place the second cake layer on top, pressing it down gently so it sits level. Now spread the lemon buttercream all over the top and sides of the cake using your palette knife or offset spatula, working in smooth strokes until the whole cake is covered. Finally, spoon or drizzle lemon curd over the top of the frosted cake and use a spoon or a spatula to create swirling patterns through it for the most gorgeous, professional finish. Stand back and look at what you have made. You made it! Enjoy. 

Serving tips and ideas

• Serve as the centrepiece of a birthday celebration, the lemon curd swirls on top make it look genuinely stunning without needing any extra decoration!
• Serve a slice with a scoop of vegan vanilla ice cream for a tangy and sweet dessert.
• Pair with fresh raspberries or strawberries on the plate for a lovely summery dessert spread at a garden party.

Expert tips and tricks

Make the frosting ahead

Making the lemon buttercream the day before or at least a few hours ahead and chilling it in the fridge is one of the best things you can do for this recipe to make your life easier. A cold frosting is far easier to work with when assembling the cake, it holds its shape much better and gives you a cleaner, more professional finish. When you are ready to use it, give it a quick beat to bring it back to the light and fluffy consistency.

Use the piping bag dam technique

The lemon curd filling is one of the best things about this cake, but it needs to be contained or it will slide out from between the layers the moment you put the second sponge on top. The trick is to pipe a ring of buttercream around the edge of the first layer before adding the curd, which acts as a border that holds everything in place.

Cool completely before assembling

I know this comes up in almost every cake recipe and that is because it is always, always important. Even slightly warm sponge will melt the buttercream on contact and cause the layers to slide. Let both cakes cool fully on a wire rack, and if you are in a rush, pop them in the fridge for 20 minutes once they have come to room temperature to speed up the process.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Turn this into a lemon and blueberry layer cake by folding a generous handful of fresh blueberries into the batter before dividing between the tins. The blueberry and lemon combination absolutely can’t fail, and the pops of purple throughout the sponge would look gorgeous when you cut into it.
• Fancy a lemon and raspberry version? Add a layer of vegan raspberry jam or fresh raspberry compote alongside the lemon curd filling for a lovely, fruity, and beauuuuutiful combination that works incredibly well with the lemon buttercream.
• Swap the lemon buttercream for a vegan cream cheese frosting for a lemon and cream cheese cake that is tangy, rich, and completely irresistible! Lemon and cream cheese is one of the greatest flavour combinations in baking and this version is no exception.

How to store

• Room temperature: Once assembled and frosted, this vegan lemon cake can be kept covered at room temperature for up to 1 day in a cool environment. It is best moved to the fridge, though, to keep everything fresh and stable, particularly in warm weather. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cake out at room temperature, as it can spoil quickly.

• Refrigerator: Store the assembled cake covered in the fridge for up to 2 to 3 days. The cold firms up the buttercream beautifully and the lemon flavours deepen and mellow slightly as it rests, which honestly makes it taste as delicious as the freshly baked one on day two. Bring individual slices to room temperature before serving for the best texture.

• Freezer: The cake freezes well for up to 2 to 3 months. Once completely cooled, wrap cake in cling film and then in a freezer-friendly bag or container and freeze. Defrost fully at room temperature or overnight in the fridge.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why did my cake layers dome in the middle?

A domed cake top is normal, because the side of the cake bakes faster than the middle as the tin gets heated faster, so it creates a domed top. I started using cake strips and it makes a world of difference. You wet the strips with cold water, then wrap one around the cake tin and bake as usual. It really works! Alternatively, once the cakes are completely cooled, a sharp serrated knife and a steady hand can level them off perfectly before assembly.

How do I stop the lemon curd filling from leaking out?

The piping bag dam technique is the answer here. After you add the lemon frosting to the first cake layer, pipe a ring of buttercream around the top edge of the sponge. This creates a border that contains the curd and stops it from squeezing out when the second layer goes on. Make sure the buttercream border is tall enough and wide enough to fully contain the curd.

Can I use bottled lemon juice instead of fresh?

I would really encourage you not to in this recipe, but you can if that’s the only lemon juice you could find in your local supermarket. Things happen and they can run out of lemons sometimes. But, fresh lemon juice has a brightness and complexity that bottled juice simply cannot replicate, and in a cake where lemon is the entire point, it makes a huge difference to the finished flavour. If you want the most vibrant, genuine lemon flavour possible though, wait until your supermarket stocks up on lemons.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this moist lemon cake because it is:

• surprisingly simple and easy to make
• tangy, sweet, gorgeous
• lemon lover’s dream come true
• perfect for any occasion

Want more recipes like this?

Try my other delicious lemon and dessert recipes you might enjoy!

• Lemon Pound Cake
• Lemon Poppy Seed Muffins
• Blueberry Lemon Muffins
• Lemon Muffins GF
• Lemon Blueberry Loaf Cake

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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