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 236 kcal
Author Sharon @ Nut Free Wok


  • 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


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