Vegetarian Lemon Cake Recipe for a Zesty, Fluffy Treat

Nothing brightens up a day quite like a slice of moist, zesty lemon cake. Whether it’s for a special celebration, a family gathering, or a well-deserved afternoon treat, lemon cake offers the perfect balance of sweetness and tang.

As a vegetarian, I’m always looking to create recipes that are both delicious and accessible, and this vegetarian lemon cake recipe ticks every box. It’s made with simple pantry ingredients, comes together in under an hour, and is packed with the fresh, invigorating flavor of real lemons.

I first developed this recipe when searching for a light dessert to follow a hearty vegetarian meal. The result?

A cake that’s fluffy and tender, yet rich enough to satisfy any sweet tooth. It’s also versatile—dress it up with a glaze for special occasions or keep it simple for everyday snacking.

This lemon cake is proof that you don’t need eggs or complicated techniques to create a show-stopping dessert.

If you love this recipe, you might also enjoy my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore more savory vegetarian ideas like these Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Why You’ll Love This Recipe

• Bright, fresh flavor: Real lemon juice and zest make each bite tangy and aromatic.
• Egg-free and vegetarian: Perfect for those with egg allergies or following a vegetarian diet.
• Easy to make: No fancy equipment or hard-to-find ingredients needed—just a mixing bowl and a whisk.
• Versatile: Enjoy it plain, with a dusting of powdered sugar, or drizzled with a simple lemon glaze.
• Moist and tender crumb: The combination of yogurt and oil delivers a soft, melt-in-your-mouth texture.
• Great for any occasion: Ideal for brunch, tea time, birthdays, or as a light dessert after dinner.

If you’re a fan of easy, crowd-pleasing bakes, don’t miss my Vegan Bread Machine Recipe for Soft, Delicious Loaves for more inspiration.

Ingredients

Below is a table of ingredients for this vegetarian lemon cake. Each ingredient is chosen for flavor, texture, and simplicity.

If you are vegan, see the Tips & Variations section for substitutions!

Equipment

• Mixing bowls (one large, one medium)
• Whisk or electric mixer
• Measuring cups and spoons
• Microplane or fine grater (for lemon zest)
• Juicer (manual or electric, optional)
• Rubber spatula
• 9-inch round cake pan (or 8×8-inch square pan)
• Parchment paper (for lining the pan)
• Cooling rack
• Sifter (for flour and powdered sugar)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Prepare the lemons: Zest two lemons using a microplane or fine grater, making sure to avoid the bitter white pith. Juice the lemons to yield about 1/3 cup of fresh juice for the cake and reserve 2–3 tablespoons for the glaze.
3. Combine dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk to evenly distribute everything.
4. Mix wet ingredients: In a medium bowl, whisk together the yogurt, vegetable oil, lemon zest, lemon juice, vanilla extract, and milk until fully combined and smooth.
5. Bring it all together: Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula or whisk, gently fold until just combined. Be careful not to overmix—stop as soon as there are no large streaks of flour. The batter will be thick and creamy.
6. Transfer to pan: Scrape the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake: Place in the preheated oven and bake for 30–35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn it out onto a wire rack. Peel off the parchment and allow the cake to cool completely.
9. Prepare the glaze (optional): In a small bowl, whisk together 1 cup powdered sugar and 2–3 tablespoons lemon juice until smooth and pourable. Adjust consistency by adding more sugar to thicken or more juice to thin.
10. Finish and serve: Once the cake is fully cooled, drizzle the lemon glaze over the top, letting it run down the sides. Allow the glaze to set before slicing. Serve and enjoy!

Tip: For an extra-lemony kick, prick the warm cake all over with a toothpick and spoon a bit of lemon syrup (equal parts sugar and lemon juice) over the top before glazing.

Tips & Variations

• Make it vegan: Substitute the Greek yogurt with a thick, unsweetened non-dairy yogurt (such as coconut or soy), and use your favorite plant-based milk. The cake will still be wonderfully moist and flavorful!
• Change up the citrus: Swap lemon for orange or lime for a different twist, or use a combination for a citrus medley.
• Add-ins: Fold in 1/2 cup of fresh berries (blueberries or raspberries) or poppy seeds for extra texture and flavor. Lightly toss berries in flour before adding to prevent sinking.
• Gluten-free option: Substitute a 1:1 gluten-free all-purpose flour blend for regular flour. Check the blend contains xanthan gum for structure.
• Decorating ideas: Top with candied lemon slices, edible flowers, or a dusting of powdered sugar for a simple, elegant finish.
• Storage tips: This cake keeps well at room temperature for 2–3 days in an airtight container, or up to a week in the fridge.
• Make ahead: Prepare the cake a day in advance—flavors deepen overnight. Add glaze just before serving for best appearance.

“Don’t be afraid to experiment—this lemon cake is a blank canvas for your favorite flavors!”

Looking for more creative vegetarian bakes? Try my Vegetarian Swiss Chard Recipes for Healthy Meals for savory baking ideas, or explore Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for set-it-and-forget-it inspiration.

Nutrition Facts

Here’s an approximate nutrition breakdown per slice (assuming 10 slices and the cake is served with glaze). Values will vary based on brands and substitutions.

This cake is a lighter dessert option, with moderate sugar and fat. For a reduced-sugar version, try halving the glaze or using a sugar substitute in the cake batter.

Serving Suggestions

• With tea or coffee: This lemon cake pairs beautifully with black tea, green tea, or a cup of strong coffee for a classic afternoon treat.
• Fresh berries: Serve slices with a handful of fresh raspberries, blueberries, or strawberries. The tartness of the fruit complements the sweet, zesty cake.
• Whipped cream or yogurt: Add a dollop of lightly sweetened whipped cream or Greek yogurt for extra richness.
• Brunch centerpiece: Cut into squares or wedges and arrange on a platter with other breakfast favorites.
• Dessert platter: Include this cake in a dessert spread with other vegetarian sweets like fruit tarts, scones, or my Vegetarian Date Cake Recipe.
• Celebration cake: Double the recipe and stack two layers with lemon curd or cream cheese frosting for birthdays or showers.
• Picnic friendly: Wrap slices individually for a sunny-day picnic—no refrigeration needed for a few hours.

“For a show-stopping finish, garnish each slice with a twist of lemon zest and a sprig of mint.”

Conclusion

This vegetarian lemon cake is a celebration of simplicity and vibrant flavor. With just a few pantry staples and a couple of fresh lemons, you can whip up a cake that’s both impressive and approachable.

It’s proof that vegetarian baking doesn’t mean sacrificing taste or texture—in fact, the combination of yogurt and oil yields a moist, tender crumb that rivals any traditional recipe.

Whether you serve it at a gathering, bring it to a potluck, or keep it all to yourself for a week of sweet snacking, this lemon cake is sure to become a staple in your kitchen. Feel free to make it your own by experimenting with add-ins, glazes, or citrus variations.

If you’re on the lookout for more vegetarian and vegan baking adventures, explore the rest of my recipes for inspiration. Happy baking!

If you liked this cake, don’t forget to check out my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, or branch out with savory bakes like Peruvian Vegetable Recipes for Flavorful Healthy Meals and easy slow cooker options in Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Here’s to more zest in every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Lemon Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A light and zesty lemon cake that’s perfect for vegetarians. Moist, fluffy, and bursting with fresh lemon flavor.”, “prepTime”: “PT20M”, “cookTime”: “PT35M”, “totalTime”: “PT55M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 3/4 cups all-purpose flour”, “1 cup granulated sugar”, “1/2 cup unsalted butter, softened”, “2 large eggs”, “1/2 cup plain Greek yogurt”, “1/4 cup fresh lemon juice”, “1 tablespoon lemon zest”, “1 teaspoon baking powder”, “1/2 teaspoon baking soda”, “1/4 teaspoon salt”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Grease and flour a 9-inch round cake pan.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk together flour, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, beat butter and sugar until light and fluffy.”}, {“@type”: “HowToStep”, “text”: “Add eggs one at a time, beating well after each.”}, {“@type”: “HowToStep”, “text”: “Mix in yogurt, lemon juice, lemon zest, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Gradually add dry ingredients to wet, mixing until just combined.”}, {“@type”: “HowToStep”, “text”: “Pour batter into prepared pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 30-35 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “260 kcal”, “proteinContent”: “4 g”, “fatContent”: “10 g”, “carbohydrateContent”: “38 g”}}