Low Sugar Dairy Free Lemon Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Bright lemon zest and fresh lemon juice give this cake its bold citrus punch, balanced by a tender, fluffy crumb from creaming softened dairy free butter into the batter. Eggs and a splash of vanilla round out the base, while dairy free milk keeps every bite moist and soft as it bakes to a golden top. The real showstopper is the finish: a glossy, tangy lemon glaze poured over the cooled cake so it cascades down the sides and sets into a delicate, sweet-tart shell. Each slice delivers that perfect pucker-and-sweet balance lemon cake is known for, with a crumb light enough for an afternoon snack and a glaze glossy enough for company. It's an easy one-pan bake that comes together with a hand mixer and a few bowls, no special equipment required. This version is a smart pick for anyone building an Added Sugar-friendly dessert rotation without giving up a proper celebration cake.

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Ingredients

10 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup dairy free butter, softened
2 large eggs
2 tbsp lemon zest (from about 2 large lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup dairy free milk

For the glaze

1 cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with dairy free butter or cooking spray, then line the bottom with a round of parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

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