The Ultimate Dairy-Free Lemon Cake: Zesty, Fluffy, and Irresistibly Delicious

Prepare to fall in love with what might just become your new favorite dessert: this incredible **Dairy-Free Lemon Cake**! It’s an absolute showstopper, boasting a delightful combination of light, airy cake layers, generously filled with a vibrant, tangy lemon curd, and crowned with a silky-smooth lemon buttercream icing. Every bite is pure lemon heaven, a symphony of sweet and tart flavors that will tantalize your taste buds.

Whether you’re celebrating a special milestone like Mother’s Day, Easter, a birthday, or a graduation party, or simply craving a refreshing treat, this **dairy-free lemon cake** is the perfect dessert for any occasion. Its elegant appearance and unforgettable flavor make it a crowd-pleaser. I’ve proudly baked this cake for countless family gatherings and hosted guests, regardless of whether they have dairy sensitivities, and it consistently receives rave reviews from everyone who tries it. Its universal appeal truly makes it a go-to recipe.

Why You Will Adore This Dairy-Free Lemon Cake

• Lemon Heaven! This isn’t just a cake; it’s an immersive lemon experience. Imagine two perfectly baked layers of soft, fluffy **lemon cake**, each infused with bright citrus notes. Sandwiched between them is a generous layer of homemade dairy-free lemon curd, bursting with a vibrant, tangy flavor. The grand finale is a luscious topping of creamy dairy-free/vegan lemon frosting, making every forkful an absolute dream.
• Completely Dairy-Free! One of the most remarkable aspects of this recipe is that it is entirely **dairy-free**, without sacrificing even an ounce of flavor or texture. You won’t find yourself compromising on taste or richness. This makes it an ideal choice for those with dairy allergies, intolerances, or anyone following a vegan diet. Rest assured, anyone who tries this cake will be utterly delighted, dairy issues or not!
• Visually Stunning. You don’t need to be a professional pastry chef to create a beautiful dessert with this recipe. Even if cake decorating isn’t your strongest suit (believe me, I can relate!), this **layered lemon cake** comes together beautifully. Its simple elegance and vibrant colors make it look incredibly impressive on any dessert table, guaranteed to garner compliments.
• Simply Delicious! Each individual component of this cake is absolutely yummy on its own. The tender cake, the zesty curd, and the smooth frosting are all fantastic. But when combined, they create an explosion of flavors and textures that is truly transcendent. The harmony of sweet, tart, and creamy elements makes this cake an undeniable “WOW!” moment.

Smart Time-Saving Shortcuts for Your Lemon Cake

I’ll be honest with you – crafting this magnificent **homemade dairy-free lemon cake** from scratch does require some time and dedication. However, I promise you, the extraordinary flavor and the sheer joy it brings are absolutely worth every minute of effort! But I also understand that life can get busy, and sometimes you want a delicious **dairy-free cake** without the extensive commitment. That’s why I’ve put together a few clever **shortcuts** to help you enjoy this lemony delight even when you’re short on time:

• Option 1 – Streamlined Curd & Glaze: Instead of making separate frosting, you can prepare a batch of the homemade **lemon curd** and use it for both the luscious middle layer and as a beautiful, tangy glaze over the top of the cake. I’ve personally tried this method, and it creates a wonderfully simple yet incredibly flavorful finish!
• Option 2 – Store-Bought Lemon Curd: To significantly reduce preparation time, consider purchasing a high-quality **dairy-free lemon curd**. There are excellent options available on the market; here’s one brand I’ve successfully used. This allows you to focus your efforts solely on baking the perfect cake and whipping up a fresh batch of homemade frosting.
• Option 3 – Fully Convenience: For the ultimate time-saver, you can opt to buy both **dairy-free lemon curd** and pre-made **dairy-free frosting**. With these convenient components, all you’ll need to do is prepare the delicious **dairy-free lemon cake** layers from scratch. This ensures you still get that wonderful homemade cake taste with minimal fuss.

Essential Ingredients for This Exquisite Lemon Layer Cake

Dairy-Free Lemon Cake Ingredients

Crafting the perfect **dairy-free lemon cake** starts with selecting the right ingredients. Here’s a closer look at what you’ll need to create those incredibly light and tender cake layers:

• Neutral Oil: Opt for a neutral-flavored oil such as canola oil or avocado oil. These oils contribute moisture to the cake without imparting any strong flavors that would compete with the bright lemon.
• Fresh Lemons: The heart and soul of this cake! You’ll need plenty of fresh lemon juice and, crucially, fresh lemon zest. The zest carries the concentrated lemon oils, providing an intense and authentic lemon flavor that elevates the entire cake.
• COLD Water: This might sound unusual, but trust me, cold water plays a vital role. It helps create a lighter, more tender crumb by slowing down the gluten development, resulting in a delightfully delicate texture.
• 6 Egg Whites: These are essential for creating the light and airy structure of the cake batter. The good news is, you’ll use the 6 egg yolks for the homemade lemon curd, ensuring absolutely no waste!
• Cake Flour: This is a non-negotiable ingredient for achieving the signature delicate, tender crumb that makes this cake so special. Unlike all-purpose flour, cake flour has a lower protein content, which is key to its fine texture.
• Sugar, Baking Powder, Vanilla Extract, Salt: These pantry staples provide sweetness, leavening, depth of flavor, and balance to the cake.

Dairy-Free Lemon Curd Ingredients

The tangy, creamy filling for this cake is based on my fantastic dairy-free lemon curd recipe, which you can find detailed on this website. Here are the key ingredients you’ll need to make this vibrant curd:

• Fresh Lemons: Once again, freshness is paramount! You’ll need approximately three medium-sized lemons to yield enough **lemon juice** and **lemon zest**. While bottled juice and jarred zest can be used in a pinch, fresh ingredients guarantee the brightest, most authentic lemon flavor for your curd.
• Egg Yolks: This recipe specifically calls for egg yolks, which contribute to the curd’s rich color, silky smooth texture, and luxurious mouthfeel. Using only yolks results in a less fussy and, in my opinion, more delicious curd, especially when using high-quality organic eggs.
• Dairy-Free Butter: To keep this recipe truly dairy-free, use a good quality dairy-free or vegan butter. I personally recommend Earth Balance buttery sticks for their excellent flavor and texture. If dairy isn’t an issue for you, feel free to substitute with regular butter.
• Granulated Sugar: One cup of sugar provides the perfect balance to the tartness of the lemons. I often use organic sugar, but conventional granulated sugar works just as well.

Dairy-Free Lemon Buttercream Frosting Ingredients

Just like the lemon curd, this luscious **dairy-free lemon buttercream frosting** can be made ahead of time, adding to your baking convenience. My detailed recipe for this frosting is available on my website under dairy-free lemon frosting. Here’s a quick overview of the ingredients you’ll need for this smooth and tangy topping:

• Fresh Lemon: You’ll need one fresh lemon to provide both freshly squeezed **lemon juice** for tang and fresh **lemon zest** for an aromatic burst of citrus flavor.
• Cold Vegan Butter: Use 1/2 cup of cold vegan butter sticks. Maintaining the butter’s cold temperature is crucial for achieving a firm, workable frosting. Earth Balance buttery sticks are my go-to choice for excellent results.
• Powdered Sugar: Also known as confectioner’s sugar, you’ll need between 2 1/2 to 3 cups to create a sweet, smooth, and stable buttercream texture.
• Cold Full-Fat Coconut Milk: The secret to its dairy-free creaminess! You’ll use 2-3 tablespoons of the thick, solid cream that rises to the top of a refrigerated can of full-fat coconut milk. Make sure your can has been chilled overnight for best separation.

Step-by-Step Guide: Crafting This Incredible 2-Layer Lemon Cake

First, Prepare Your Dairy-Free Lemon Curd

Start by making the homemade lemon curd, as it needs time to cool and set. This vibrant filling is key to the cake’s exquisite flavor.

• Separate Eggs: Carefully separate the yolks from the whites of 6 eggs. Remember, you’ll be using ONLY the egg yolks for the curd, so set the whites aside for the cake batter – zero waste!
• Zest Your Lemons: Before slicing your lemons, zest them! You’ll need 2 1/2 teaspoons of fine **lemon zest**. Trust me, zesting whole lemons is much easier than trying to zest halved ones (I’ve made that mistake more times than I care to admit when rushing!).
• Juice Your Lemons: Once zested, juice the lemons. You’ll need 1/2 cup of freshly squeezed **lemon juice**.
• Combine Ingredients: In a medium saucepan, combine all your lemon curd ingredients, except for the dairy-free butter. Whisk them continuously over medium heat. The constant whisking prevents scorching and ensures a smooth consistency.
• Thicken the Curd: As soon as the mixture comes to a gentle boil, reduce the heat to low and continue whisking diligently. You’ll notice it will gradually thicken and transform into a brighter, more vibrant yellow color. This usually takes a few minutes.
• Add Butter and Cool: Once the curd has reached your desired thickness (it should coat the back of a spoon), remove it from the heat. Immediately add the vegan butter and stir until it completely melts and is fully incorporated. Set the curd aside to cool to room temperature, then transfer it to an airtight container and refrigerate until thoroughly chilled and set.

Next, Prepare Your Dairy-Free Lemon Frosting

This creamy, tangy frosting is the perfect complement to the lemon cake and curd. Making it ahead of time can also save you time on assembly day.

• Initial Mix: In a large mixing bowl, combine 2 1/2 of the 3 cups of powdered sugar, 2 of the 3 tablespoons of cold coconut milk, and all the other frosting ingredients (vegan butter, lemon juice, lemon zest). Reserve the remaining 1/2 cup of powdered sugar and 1 tablespoon of coconut milk for later adjustments.
• Beat Until Creamy: Using an electric hand mixer or stand mixer, start beating the ingredients on low speed to prevent the powdered sugar from clouding your kitchen. Gradually increase the speed to medium-high and beat until the mixture is beautifully blended, smooth, and creamy. Be careful not to over-mix, as this can incorporate too much air or change the texture.
• Adjust Consistency: If the frosting appears too thin, gradually add the reserved powdered sugar, one tablespoon at a time, beating after each addition until you achieve a thick, pipeable consistency. If it’s too thick, thin it out with the reserved 1 tablespoon of cold coconut milk, adding a tiny bit at a time.
• Storage: The frosting can be used immediately to decorate your cake. If you’re making it in advance, store it in an airtight container in the refrigerator. When you’re ready to frost, let it come to (or almost to) room temperature, then give it a quick whip to restore its creamy texture.

Now, Bake the Fluffy Dairy-Free Lemon Cake Layers!

This part of the process involves a few bowls, but don’t let that intimidate you! It’s actually quite straightforward, and organizing your ingredients beforehand makes it even easier. To help streamline the process and prevent missed steps, I highly recommend measuring out all your ingredients ahead of time and placing them near or in the bowl you’ll need them for. Here’s how to assemble this amazing **dairy-free lemon cake**:

Preparation: Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy release.

STEP 1 (Bowl 1: The Main Mixing Bowl)

Choose your largest mixing bowl, as all ingredients will eventually come together here. In this bowl, combine your wet ingredients: the neutral oil, granulated sugar, fresh lemon zest, and vanilla extract. Whisk them together until thoroughly blended.

STEP 2 (Bowl 2: Dry Ingredients)

In a separate medium-sized bowl, whisk together your dry ingredients: the cake flour and baking powder. Sifting them together ensures they are evenly distributed and helps create a lighter cake.

STEP 3 (Bowl 3: Lemon Liquid)

In a liquid measuring cup or a small-medium bowl, combine the fresh lemon juice with the ice-cold water. This cold liquid is crucial for the cake’s tender texture.

STEP 4 (Bowl 4: Whipped Egg Whites)

In the bowl of a stand mixer (or a medium-large bowl if using an electric hand mixer), beat the 6 egg whites with the 1/2 teaspoon of salt until they form stiff, glossy peaks. **Stiff peaks** mean the egg whites should appear smooth and firm, holding their shape without sliding off the whisk when lifted. Be careful not to overbeat, as this can make them grainy and prone to breaking down when folded into the batter.

• STEP 5: Combine Wet and Dry: Gradually add the ingredients from Bowl 2 (dry mixture) and Bowl 3 (lemon liquid) to Bowl 1 (main wet mixture). Alternate adding small portions of the dry and wet ingredients in about three rounds, starting and ending with the dry. Mix on low-medium speed with an electric hand mixer or whisk until just combined. Avoid overmixing, as this can lead to a tough cake.
• STEP 6: Fold in Egg Whites: This is a delicate but crucial step! Carefully and gently fold the beaten egg whites into your large mixing bowl with the cake batter. Use a spatula to incorporate them with a light, lifting motion. You want the egg whites evenly distributed throughout the batter, but it’s essential not to overmix or aggressively stir them, as this will deflate the air you worked hard to build, resulting in a dense cake.
• STEP 7: Divide Batter: Evenly divide the beautifully airy batter between your two prepared 8-inch cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
• STEP 8: Bake and Cool: Bake in the preheated oven at 350°F (175°C) 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 before gently inverting them onto the rack to cool completely. Cooling fully is essential before frosting to prevent melting.

• STEP 9: Curd Filling: Once the cake layers are completely cooled, place one layer on your chosen cake stand or a large flat plate. Generously spread the chilled homemade **lemon curd** evenly over the top of this first cake layer, creating a luscious, tangy filling.
• STEP 10: Layer and Frost: Carefully place the second cake layer directly on top of the lemon curd-filled layer. Now, using an offset spatula or knife, begin frosting the top and sides of the entire cake with your **dairy-free lemon buttercream**. Don’t worry too much if some of the lemon curd peeks through or mixes slightly with the frosting on the sides as you smooth it out – it adds to the rustic charm and intense lemon flavor!

• STEP 11: Garnish & Decorate: For an extra touch of elegance and fresh lemon aroma, garnish your finished cake. You can sprinkle fresh lemon zest over the top, arrange delicate lemon slices, or even add a few edible flowers if you like. This optional step enhances both the visual appeal and the lemony essence.
• STEP 12: Chill, Cut, and Enjoy! For best results and to allow the flavors to meld beautifully (and the frosting to set), refrigerate the cake for at least an hour before serving. Then, slice into generous portions and prepare for pure delight. Enjoy your magnificent homemade **dairy-free lemon cake**!

Dairy-Free Lemon Cake

Kelly Kirkendoll

This light and fluffy **Dairy-Free Lemon Cake** is pure citrus bliss! Featuring two delicate cake layers, a vibrant homemade **dairy-free lemon curd** filling, and a luscious **lemon buttercream icing**, it offers an unforgettable taste experience. Perfect for Mother’s Day, Easter, birthdays, graduation parties, or any special gathering, this elegant and delicious cake proves that dairy-free can be utterly divine.

5 from 1 vote

Print Recipe
Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Make lemon curd filling, frosting and decorate 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Dairy-Free

Servings 12

Calories 407 kcal

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 instructions for making the vibrant homemade **dairy-free lemon curd** on this dedicated recipe page: https://www.kitchengonerogue.com/dairy-free-homemade-lemon-curd/. Ensure it’s fully chilled and set before you begin assembling the cake.

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 a nonstick baking spray, then line the bottoms of each pan with parchment paper to prevent sticking.
• **Bowl 1 (Main Mixing Bowl):** In your largest mixing bowl, combine the liquid and aromatic ingredients: 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. Whisk until well blended and the sugar begins to dissolve.
• **Bowl 2 (Dry Ingredients):** In a separate medium-sized bowl, whisk together the 3 cups of cake flour and 1 tablespoon of baking powder. Ensure these dry ingredients are thoroughly combined to guarantee even leavening.
• **Bowl 3 (Lemon Liquid):** In a liquid measuring cup or a small-medium bowl, combine the 1/3 cup of fresh lemon juice with 1 cup of ice-cold water. Stir gently to mix.
• **Bowl 4 (Whipped Egg Whites):** In the clean bowl of a stand mixer (or a medium-large bowl if using an electric hand mixer), beat the 6 egg whites and 1/2 teaspoon of salt on medium-high speed until they form stiff peaks. The peaks should be glossy, smooth, and stand firm without collapsing when the whisk is removed. Be cautious not to over-mix, which can result in dry, crumbly whites.
• **Combine Batters:** Slowly add the dry ingredients from Bowl 2 and the lemon liquid from Bowl 3 to the main mixture in Bowl 1. Alternate adding in about 3 rounds, beginning and ending with the dry ingredients. Mix thoroughly on low-medium speed with your electric hand mixer or whisk until just combined and smooth. Avoid overmixing to keep the cake tender.
• **Fold in Egg Whites:** With a rubber spatula, carefully and gently fold the stiffly beaten egg whites into the cake batter in your large bowl. Use a light, cutting, and folding motion to evenly distribute the whites without deflating them. The goal is to retain as much air as possible for a light and fluffy cake.
• Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter a couple of times to release any large air pockets. Bake for 28-30 minutes at 350 degrees F (175°C), or until a toothpick inserted into the center comes out clean.
• Let the baked cake layers cool in their pans on a wire rack for 10 minutes. This allows them to firm up slightly. After 10 minutes, gently invert each cake from its pan onto the cooling rack and allow them to cool completely before proceeding.

Make the Lemon Frosting

• For detailed instructions on creating this velvety **dairy-free lemon buttercream frosting**, please refer to its dedicated recipe page: https://www.kitchengonerogue.com/vegan-lemon-frosting/. Ensure your frosting has a smooth, spreadable consistency.

Frost and Decorate the Cake

• Once your cake layers are completely cool, gently trim the tops with a serrated knife if needed to create flat surfaces. Place your first cake layer on a cake stand or a large, flat serving plate. Spread an even, generous layer of the chilled **dairy-free lemon curd** over the top.
• Carefully place the second cake layer on top of the lemon curd-covered first layer. Now, use an offset spatula or a regular knife to spread the **dairy-free lemon buttercream frosting** evenly over the top and down the sides of the entire cake. Don’t worry if some of the lemon curd mixes slightly with the frosting on the sides as you smooth it – it adds to the vibrant, homemade charm!
• (Optional) Elevate your cake’s presentation by adding some extra flair! Sprinkle fresh lemon zest over the top, arrange thin lemon slices, or even add a few sprigs of mint for a pop of color.
• For the best texture and to allow the flavors to fully meld, refrigerate the frosted cake for at least an hour before slicing and serving. Then, cut into beautiful slices and savor every amazing bite!

Notes

NOTE: The provided nutrition information for this **Dairy-Free Lemon Cake** recipe includes the combined caloric and macro values for both layers of cake, a full batch of the homemade lemon curd filling, and a full batch of the dairy-free lemon buttercream frosting, offering a comprehensive overview of the entire dessert.

To significantly reduce your preparation time, you have the flexibility to use high-quality store-bought **dairy-free lemon curd** and/or pre-made **dairy-free frosting**. Alternatively, for a simplified approach, you can prepare a single batch of lemon curd and use it not only as the luscious middle layer but also as a beautiful and tangy topping for the cake.

My detailed recipe for homemade **dairy-free lemon curd** can be found here: https://www.kitchengonerogue.com/dairy-free-homemade-lemon-curd/

For the comprehensive recipe for my homemade **dairy-free lemon buttercream frosting**, visit: https://www.kitchengonerogue.com/vegan-lemon-frosting/

© Kitchen Gone Rogue. www.kitchengonerogue.com

Nutrition

Calories: 407kcalCarbohydrates: 60gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 285mgPotassium: 65mgFiber: 1gSugar: 37gVitamin A: 1IUVitamin C: 3mgCalcium: 66mgIron: 0.4mg

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