The Ultimate Dairy-Free Lemon Cake: Zesty, Fluffy, and Irresistibly Delicious
Prepare to discover your new favorite dessert: this incredible Dairy-Free Lemon Cake! Crafted with a commitment to flavor and quality, this cake proves that dietary restrictions don’t mean compromising on taste or texture. Imagine two layers of exceptionally light and fluffy lemon cake, generously filled with a vibrant, tangy homemade lemon curd, and crowned with a silky-smooth lemon buttercream icing. Every bite is an explosion of fresh, bright lemon flavor – truly lemon heaven!
This exquisite dessert is perfect for virtually any celebration. Whether you’re planning for Mother’s Day, Easter brunch, a joyful birthday party, a graduation gathering, or simply craving a delightful treat “just because,” this dairy-free lemon cake fits the bill. I’ve had the pleasure of baking it for a diverse group of family and friends, including those with and without dairy sensitivities, and it consistently receives rave reviews. Its universal appeal makes it a standout choice that everyone can enjoy without a second thought.
Why This Dairy-Free Lemon Cake Will Become Your Go-To Dessert
There are countless reasons to fall in love with this dairy-free lemon cake. It’s not just a recipe; it’s an experience that delivers on every front: taste, texture, and visual appeal. Here’s why this zesty creation will win your heart:
- Pure Lemon Heaven! This cake is a celebration of all things lemon. It features two perfectly light and fluffy lemon cake layers, each infused with natural lemon flavor. Sandwiched between them is a luscious layer of homemade dairy-free lemon curd, adding a bright, tangy burst. The entire masterpiece is then generously topped with a rich and creamy dairy-free/vegan lemon frosting, completing the ultimate lemon symphony. The combination of these elements creates a refreshing, sweet, and perfectly tart dessert that truly embodies “lemon heaven.”
- Completely Dairy-Free, Zero Compromise! The entire recipe is meticulously crafted to be 100% dairy-free, ensuring that those with allergies or dietary preferences can indulge without worry. But here’s the best part: there is absolutely NO compromise on flavor or texture. This cake boasts all the richness, moisture, and delightful tang of a classic lemon cake, making it indistinguishable from its dairy-containing counterparts. Everyone, regardless of their diet, will be captivated by its deliciousness.
- Impressively Beautiful and Easy to Decorate. You don’t need to be a professional baker to create a stunning dessert with this recipe. Even those who consider themselves less skilled in cake decorating (like myself!) can achieve an impressive, elegant look. The simplicity of the frosting allows for smooth application, and a few fresh lemon slices or a sprinkle of zest can transform it into a show-stopping centerpiece. Its natural charm is undeniable, making it ideal for any special occasion.
- Incredibly Delicious – A True WOW Factor! Each component of this layered lemon cake is fantastic on its own. The moist cake, the vibrant lemon curd, and the creamy frosting are all delightful individually. However, when brought together, they create an extraordinary culinary experience. The interplay of sweet, tart, light, and rich textures is simply phenomenal, resulting in a “WOW” dessert that will leave a lasting impression on anyone who tries it. It’s a harmonious blend of flavors and textures that dance on your palate.
Clever Time-Saving Shortcuts for Your Dairy-Free Lemon Cake
While this recipe is undeniably worth every moment spent in the kitchen, I understand that sometimes you crave a delicious dairy-free cake but are short on time. Don’t worry! I’ve got some fantastic shortcuts that allow you to enjoy all the wonderful flavors of this lemon cake without the full commitment. These options maintain quality and ensure a delightful outcome:
- Option 1 – Curd as a Dual Layer & Glaze: If you’re passionate about homemade lemon curd but want to simplify the frosting, this is a great choice. You can make a larger batch of your dairy-free lemon curd and use it not only as the luscious middle layer but also as a vibrant, tangy glaze for the top of the cake. This creates a beautiful, glossy finish with intense lemon flavor, and I can personally vouch for how delicious it is!
- Option 2 – Store-Bought Lemon Curd: For busy days, purchasing dairy-free lemon curd is a brilliant shortcut. Many high-quality options are available today. Here’s one option I’ve used that works wonderfully. By using store-bought curd, you can focus your efforts on making the incredible homemade cake and the fresh, creamy dairy-free frosting, significantly reducing your overall prep time.
- Option 3 – Fully Shortcutted Fillings: If time is truly of the essence, you can opt to buy both dairy-free lemon curd and pre-made dairy-free or vegan frosting. This allows you to simply bake the delicious homemade lemon cake layers and then assemble your masterpiece quickly. It’s a perfect solution for when you want homemade taste without all the steps, ensuring you still get a fantastic, fresh-baked result with minimal fuss.
Essential Ingredients for Your Zesty Lemon Layer Cake
Crafting this unforgettable dairy-free lemon cake requires a thoughtful selection of ingredients for each component: the cake layers, the homemade lemon curd, and the luscious buttercream frosting. Using fresh, quality ingredients will truly make a difference in the final taste and texture.
Dairy-Free Lemon Cake Ingredients
- Neutral Oil: Opt for a light, neutral-flavored oil such as canola oil or avocado oil. This is crucial as it provides moisture and a delicate crumb without imparting any unwanted flavors that could compete with the bright lemon.
- Fresh Lemons: The heart of this cake! You’ll need an abundance of fresh lemons for both their vibrant juice and fragrant zest. Fresh lemon zest is packed with essential oils that deliver intense lemon flavor, while the juice provides the necessary acidity and tang. Avoid bottled juice if possible, as fresh yields superior results.
- COLD Water: This might sound unconventional, but trust me, using ice-cold water in the batter helps create a remarkably light and tender crumb. It works by slowing down gluten development and keeping the fats firm until baking.
- 6 Large Egg Whites: For the cake batter, we’ll use only the egg whites, which are whipped to stiff peaks. This contributes significantly to the cake’s airy, fluffy texture. (Don’t worry, the 6 egg yolks will be put to excellent use in the lemon curd – absolutely no waste!).
- Cake Flour: This is a non-negotiable ingredient for achieving the delicate, tender crumb that defines this cake. Cake flour has a lower protein content than all-purpose flour, which results in a softer, finer texture. Using all-purpose flour will yield a denser cake.
- Granulated Sugar, Baking Powder, Vanilla Extract, and Salt: These foundational ingredients play vital roles. Sugar provides sweetness and moisture, baking powder acts as the leavening agent for rise, vanilla extract enhances the overall flavor profile, and a pinch of salt balances the sweetness and brings out the lemon’s brightness.
Dairy-Free Lemon Curd Ingredients
This recipe incorporates my highly popular dairy-free lemon curd recipe, which you can find with detailed instructions on this website. The ingredients for this rich and tangy curd are:
- Fresh Lemons: Again, fresh is paramount! You’ll need approximately three lemons to yield both the necessary lemon juice and aromatic lemon zest. While bottled juice or jarred zest can be used in a pinch, they will not deliver the same vibrant, authentic lemon flavor that fresh ingredients provide.
- Egg Yolks: We utilize the 6 egg yolks separated from the cake’s egg whites, ensuring nothing goes to waste. Egg yolks are essential for achieving the curd’s rich color, creamy texture, and emulsified consistency. Many prefer making curd with just yolks for a brighter, less “fussy” outcome, especially with organic eggs that offer a deeper yellow hue.
- Dairy-Free Butter: Crucial for the dairy-free aspect! Use a high-quality dairy-free or vegan butter, such as Earth Balance buttery sticks, which melts smoothly and contributes to the curd’s luxurious mouthfeel. If you don’t need to avoid dairy products, regular unsalted butter can be substituted.
- Granulated Sugar: One cup of granulated sugar balances the tartness of the lemon, creating a perfectly sweet and tangy flavor profile. Organic sugar can be used for a slightly different flavor depth, or regular granulated sugar works perfectly well.
Dairy-Free Lemon Buttercream Frosting Ingredients
Just like the lemon curd, this velvety lemon buttercream frosting can be prepared in advance, saving you time on baking day. You can find the full recipe details on my dedicated dairy-free lemon frosting page on this website. The ingredients required for this delicious frosting are:
- Fresh Lemon: You’ll need one fresh lemon to provide both freshly squeezed lemon juice for tang and fresh lemon zest for concentrated aromatic flavor, making the frosting wonderfully bright.
- Cold Vegan Butter: Use 1/2 cup of cold vegan butter sticks (again, Earth Balance buttery sticks are an excellent choice). Starting with cold butter helps achieve the proper firm yet creamy texture for buttercream, allowing it to whip up light and fluffy.
- Powdered Sugar: Also known as confectioner’s sugar, you’ll need 2 1/2 to 3 cups. This fine sugar dissolves easily, creating a smooth, lump-free frosting with the perfect level of sweetness and structure.
- Cold Full-Fat Coconut Milk: An essential for achieving a rich, creamy, and dairy-free consistency. You’ll use 2-3 tablespoons of the thick, solid cream that forms at the top of a refrigerated can of full-fat coconut milk. Ensure the can has been chilled overnight for best results, as the liquid part is not what we want for this frosting.
How to Assemble Your Incredible 2-Layer Dairy-Free Lemon Cake
Creating this stunning dairy-free lemon cake involves a few distinct stages, but each step is straightforward and incredibly rewarding. For the best results, I recommend having all your ingredients measured and ready before you begin – this practice, known as “mise en place,” makes the baking process smooth and enjoyable. Let’s dive into making each delicious component.
Mastering the Dairy-Free Lemon Curd
The tangy lemon curd provides a delightful contrast to the sweet cake and frosting. Follow these steps to make your vibrant, smooth curd:
- Separate Eggs: Carefully separate the 6 egg yolks from the egg whites. Remember, you’ll be using ONLY the egg yolks for the curd, reserving the whites for the cake batter.
- Zest Lemons First: This is a crucial tip! Zest your lemons BEFORE you cut them in half and juice them. You’ll need 2 1/2 teaspoons of finely grated lemon zest. Trust me, trying to zest a juiced lemon is a frustrating experience!
- Juice Lemons: Once zested, cut and juice your lemons. Aim for 1/2 cup of fresh lemon juice.
- Combine & Whisk on Stove: In a saucepan, combine all your curd ingredients (lemon juice, egg yolks, sugar, lemon zest) EXCEPT for the dairy-free butter. Whisk these ingredients continuously over medium heat. Constant whisking is key to prevent scorching and ensure a smooth consistency.
- Thicken the Curd: Continue whisking until the mixture comes to a gentle boil. As soon as it boils, reduce the heat to low and keep whisking. You’ll notice it gradually thickens and takes on a brighter yellow hue, coating the back of a spoon. This typically takes about 5-7 minutes after boiling.
- Add Butter & Cool: Once thickened, remove the saucepan from the heat. Add the 1/2 cup of dairy-free butter sticks and stir until completely melted and incorporated. Transfer the curd to a heatproof bowl, cover it with plastic wrap pressed directly onto the surface (to prevent a skin from forming), and let it cool completely. Once cooled, it will thicken further and is ready to store in the refrigerator or use immediately.
Whipping Up the Velvety Lemon Buttercream Frosting
This dairy-free lemon buttercream is incredibly smooth and creamy, providing the perfect finish for your cake. Here’s how to make it:
- Initial Mix: In a large mixing bowl, combine 2 1/2 cups of powdered sugar, 2 tablespoons of the solid top part of cold canned coconut milk, the 1/2 cup of cold vegan butter, 1 teaspoon of fresh lemon juice, and 1/2 teaspoon of fresh lemon zest. Keep the remaining 1/2 cup of powdered sugar and 1 tablespoon of coconut milk aside for later adjustments.
- Beat to Creaminess: Using an electric hand mixer (or stand mixer with a paddle attachment), begin beating the ingredients on a low speed to prevent the powdered sugar from clouding your kitchen. Gradually increase to a higher speed and beat until the frosting is smooth, blended, and wonderfully creamy. Be careful not to over-mix, as this can incorporate too much air or break down the fat.
- Adjust Consistency: If the frosting seems too thin, gradually add the reserved 1/2 cup of powdered sugar, one tablespoon at a time, until it reaches your desired thick, spreadable consistency. If it becomes too thick, thin it out by adding the reserved 1 tablespoon of cold coconut milk, a few drops at a time, until perfect.
- Store or Use: This frosting can be used immediately to frost your cooled cake. If you prepare it ahead of time, store it in an airtight container in the refrigerator. When ready to use, bring it to (or almost to) room temperature and beat again briefly to restore its fluffy texture.
Baking the Fluffy Dairy-Free Lemon Cake Layers!
The cake itself is light, airy, and bursting with lemon flavor. While the process involves four separate bowls initially, it’s much simpler than it sounds and helps keep things organized. I find it incredibly helpful to measure out all my ingredients beforehand and place them into their respective bowls – this “mise en place” approach streamlines the baking and ensures no steps are missed. Here are the detailed steps for baking your amazing lemon cake layers:
STEP 1 (Bowl 1: Wet Ingredients Base)
Grab your largest mixing bowl, as this will eventually hold all the combined batter. In this bowl, whisk together the first four essential wet ingredients: the neutral oil (3/4 cup), granulated sugar (1 1/2 cups), fresh lemon zest (1 Tbsp), and vanilla extract (1 tsp). Mix until well combined and the sugar starts to dissolve into the oil, creating a fragrant base.
STEP 2 (Bowl 2: Dry Ingredients)
In a medium-sized bowl, thoroughly whisk together your two dry ingredients: cake flour (3 cups) and baking powder (1 Tbsp). Whisking them together ensures they are evenly distributed, which is crucial for a consistent rise in the cake.
STEP 3 (Bowl 3: Lemon Water Blend)
In a liquid measuring cup or a small-to-medium bowl, combine the fresh lemon juice (1/3 cup) with the ice-cold water (1 cup). Give it a quick stir. This chilly liquid mixture is key to the cake’s tender texture.
STEP 4 (Bowl 4: Whipped Egg Whites)
In the bowl of a stand mixer (fitted with a whisk attachment) OR a medium-large bowl if you’re using an electric hand mixer, add the 6 egg whites and 1/2 teaspoon of salt. Beat on high speed until they form stiff peaks. Stiff peaks are achieved when the egg whites appear glossy, smooth, and firm, holding their shape perfectly when you lift the whisk, without sliding off. Be careful not to over-beat, as this can make them dry and grainy, which will be harder to fold into the batter.
- STEP 5: Alternate and Mix. Now, it’s time to bring bowls 1, 2, and 3 together. Slowly add the ingredients from Bowl 2 (dry mixture) and Bowl 3 (lemon water blend) into Bowl 1 (wet base), alternating in about three rounds. Begin and end with the dry ingredients. Mix well on a low-medium speed with an electric hand mixer or whisk until everything is just fully combined and no streaks of flour remain. Avoid overmixing to keep the cake tender.
- STEP 6: Gently Fold Egg Whites. This step is critical for a light cake! Carefully and gently fold the whipped egg whites from Bowl 4 into your large mixing bowl containing the main batter. Use a spatula to scoop from the bottom and fold over, turning the bowl as you go. The goal is to evenly distribute the egg whites throughout the batter while retaining as much of their airy volume as possible. Be patient and gentle to keep the cake light and fluffy.
- STEP 7: Divide Batter. Evenly divide the prepared cake batter between your two 8-inch round cake pans, which should have been greased and floured (or lined with parchment paper) earlier. Use a kitchen scale for precision, or eyeball it to ensure both layers bake evenly.
- STEP 8: Bake and Cool. Preheat your oven to 350 degrees F (175 degrees C). Bake the cake layers for 28-30 minutes, or until a toothpick or knife inserted into the center of a cake comes out clean. Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. This allows them to set before you gently invert them onto the cooling rack to cool completely. Ensuring they are fully cooled is crucial before frosting to prevent melting.
- STEP 9: Curd Filling. Once your cake layers are completely cool, place one layer on your chosen cake stand or a large flat plate. Generously spread the cooled, dairy-free lemon curd evenly over the top of this first cake layer.
- STEP 10: Stack and Frost. Carefully place the second cake layer directly on top of the lemon curd. Now, using an offset spatula or knife, begin to frost the top and sides of the entire cake with your creamy dairy-free lemon buttercream. Don’t worry if a little bit of the lemon curd peeks through or mixes with the icing on the sides – it often creates a beautiful, rustic swirled effect! Smooth the frosting to your desired finish.
- STEP 11: Garnish with Zest and Slices. For an extra touch of elegance and fresh lemon flavor, garnish your finished cake. Sprinkle some fresh lemon zest over the top and arrange a few thin lemon slices decoratively. This not only enhances the visual appeal but also signals the bright flavors within.
- STEP 12: Slice, Serve, and Savor! Your magnificent dairy-free lemon cake is now ready! Cut into generous slices and serve to eager guests. Prepare for compliments and enjoy every zesty, fluffy, and perfectly tangy bite! For best results, allow the cake to chill in the refrigerator for at least an hour before serving to help the frosting and curd set beautifully.
Craving More Refreshing Lemon and Lime Desserts?
If you loved the vibrant flavors of this dairy-free lemon cake, you’re in for a treat! Explore more delightful and zesty dessert recipes that are perfect for any occasion:
- Dairy-Free Gluten-Free Key Lime Pie: A perfect blend of tart and sweet, with a wonderfully refreshing zing.
- Dairy-Free Lemon Cupcakes: All the joy of lemon cake in a convenient, single-serving format.
- Lemon Cupcakes Filled with Lemon Curd: Double the lemon pleasure with a surprise curd filling.
- Lemon Pecan Pie: A unique twist on a classic, combining nutty richness with bright lemon.
- Lemon Shortbread Sugar Cookies: Crisp, buttery (dairy-free!), and infused with delicate lemon notes.
If you tried this Dairy-Free Lemon Cake or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below! Your feedback helps others discover delicious dairy-free options!
Dairy-Free Lemon Cake
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 Citrus Zester
- 1 Citrus Juicer
- 1 cake decorating knife (optional)
- 1 stand mixer or handheld mixer
- 1 large mixing bowls
- other mixing bowls
- 1 Whisk
Ingredients
Dairy-Free Lemon Cake
- 3/4 cup neutral oil (such as canola oil or avocado oil)
- 1 1/2 cups granulated sugar
- 1 Tbsp fresh lemon zest (zest an extra teaspoon when you make the lemon curd and set aside)
- 1 tsp vanilla extract
- 3 cups cake flour
- 1 Tbsp baking powder
- 6 large egg whites (save the yolks for the lemon curd)
- 1/2 tsp salt
- 1/3 cup fresh lemon juice
- 1
cup ice cold water
Dairy-Free Lemon Curd (for between the 2 cake layers)
- 1/2 cup fresh lemon juice
- 6 egg yolks
- 1 cup granulated sugar
- 2 1/2 tsp fresh lemon zest
- 1/2 cup dairy-free butter sticks (I use Earth Balance buttery sticks)
Dairy-Free Lemon Buttercream Frosting (for the top of the cake)
- 1/2 cup dairy-free butter sticks (I use Earth Balance buttery sticks)
- 1 tsp fresh lemon juice
- 1/2 tsp fresh lemon zest
- 3 cups powdered sugar
- 3 Tbsp cold canned coconut milk (use only the solid, top part of a refrigerated can)
Instructions
Make the Lemon Curd
- Follow the detailed steps provided in the main article body above, or for even more in-depth guidance, refer to my complete dairy-free lemon curd recipe here: https://www.kitchengonerogue.com/dairy-free-homemade-lemon-curd/
Make and Bake the Cake
- Preheat your oven to 350 degrees F (175 C). Prepare two 8-inch round cake pans by spraying them generously with nonstick baking spray. For easy release, line the bottoms of each pan with a round of parchment paper.
- In a large mixing bowl (which will eventually hold all the batter), combine the 3/4 cup of neutral oil, 1 1/2 cups of granulated sugar, 1 tablespoon of fresh lemon zest, and 1 teaspoon of vanilla extract. Mix these together thoroughly to form the base of your wet ingredients.
- In a separate medium-sized bowl, whisk together the 3 cups of cake flour and 1 tablespoon of baking powder until they are completely combined and lump-free.
- In a liquid measuring cup or small bowl, mix the 1/3 cup of fresh lemon juice with 1 cup of ice-cold water.
- In a stand mixer bowl (or a medium-large bowl if using an electric hand mixer), beat the 6 large egg whites and 1/2 teaspoon of salt until stiff, glossy peaks form. Ensure they are firm enough to hold their shape when the whisk is lifted, but avoid over-mixing which can make them dry.
- Gradually add the dry ingredients from step 2 and the lemon water blend from step 3 to the wet base in step 1, alternating in about three rounds (start and end with dry ingredients). Mix on low-medium speed with an electric hand mixer or whisk until just combined. Do not overmix.
- Gently fold the whipped egg whites into the main cake batter using a spatula. Be careful to incorporate them evenly without deflating their volume, ensuring a light and airy cake.
- Divide the batter evenly between the two prepared 8-inch cake pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their pans on a wire rack for 10 minutes. Then, carefully invert them onto the cooling rack to finish cooling completely before frosting. This prevents them from breaking.
Make the Lemon Frosting
- Follow the detailed steps provided in the main article body above, or find the full dairy-free lemon frosting recipe here: https://www.kitchengonerogue.com/vegan-lemon-frosting/
Frost and Decorate the Cake
- If necessary, use a serrated knife to carefully trim the tops of the cooled cake layers to create flat surfaces. Place one cake layer on your chosen cake stand or serving plate, then spread a generous, even layer of the prepared dairy-free lemon curd over the top.
- Carefully place the second cake layer directly on top of the lemon-curd-covered layer. Now, generously frost the top and sides of the entire cake with your dairy-free lemon buttercream. Don’t worry if a little lemon curd peeks out or mixes with the frosting on the sides – it adds to the homemade charm! Smooth the frosting using an offset spatula or knife.
- (Optional) Elevate the presentation by garnishing with fresh lemon zest and thin lemon slices on top of the cake.
- For the best possible texture and to allow the flavors to meld beautifully, refrigerate the finished cake for at least one hour before slicing and serving. Enjoy!
Notes
To save significant time in the preparation process, you have the option to use high-quality store-bought dairy-free lemon curd and/or pre-made dairy-free frosting. Alternatively, you can use homemade lemon curd for both the middle layer and as a simple glaze for the top of the cake, offering a lovely balance of homemade flavor with a time-saving approach for the frosting.
For a more detailed, step-by-step guide to making the homemade dairy-free lemon curd, please visit the full recipe page at: https://www.kitchengonerogue.com/dairy-free-homemade-lemon-curd/
Similarly, for comprehensive instructions on how to prepare the luscious dairy-free lemon buttercream frosting, you can find the dedicated recipe page here: https://www.kitchengonerogue.com/vegan-lemon-frosting/
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