Bright, citrusy, and finished with a glossy lemon glaze, this cake is the kind of dessert that disappears fast — especially when you're serving a crowd of ten. Two full tablespoons of lemon zest plus fresh-squeezed juice go into the batter, so every bite has that punchy, sunny flavor you want from a proper lemon cake. Dairy free butter and dairy free milk stand in seamlessly for their conventional counterparts, keeping the crumb tender and moist without any compromise on texture or richness. The alternating flour-and-milk mixing method is a small but important step that gives the cake its light, even structure — worth following closely. Once the cake cools, a simple poured glaze made from powdered sugar and more fresh lemon juice sets into a delicate, crackly finish that looks bakery-worthy with almost zero effort. Store-bought lemon cakes often sneak in dairy through butter or milk solids, so baking this one at home means you know exactly what's in it. It's an easy, crowd-pleasing bake that genuinely doesn't feel like it's missing a thing.
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Learn more →10 servings
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.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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