Lemon Cake with Lemon Cream Cheese Frosting

Votes: 1
Rating: 5
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Prep Time30minutes
Cook Time30minutes
Passive Time
Nutrition Facts
Lemon Cake with Lemon Cream Cheese Frosting
Amount Per Serving (47g)
Calories 477 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 16mg 5%
Sodium 199mg 8%
Potassium 85mg 2%
Total Carbohydrates 67g 22%
Dietary Fiber 2g 8%
Sugars 87g
Protein 5g 10%
Vitamin A 6%
Vitamin C 14%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Lemons are in season! Summer seems to bring the best lemons to every corner of the United States. My 9-year-old grandson, unlike other kids his age, loves anything lemon. He, like his grandmother, is not a huge chocolate fan and prefers sweet and tart flavors.

We were celebrating his birthday and he requested a lemon cake. The recipe is entirely vegan and makes a super moist and delicious dessert. Since the frosting contains cream cheese (I used Trader Joe’s brand), I recommend storing it in the refrigerator under a covered cake stand.  However if refrigerator space is at a minimum and you don’t have a cake stand, opt for putting the leftover cake in a deep bowl and covering it with wrap.


Lemon Cake


  • 2/3 cup applesauce mixed with 1 1/2 tsp. baking powder
  • 1 cup non-dairy milk
  • 1 Tbl vinegar
  • 8 Tbl Earth Balance Margarine or another vegan brand
  • 1 1/2 cup sugar
  • 2 Tbl Lemon Zest
  • 2 tsp vanilla extract
  • 1/4 cup lemon juice fresh squeezed
  • 2 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  1. Prepare applesauce eggs by whisking together applesauce and baking soda in a bowl big enough to accommodate the puffing of the mixture. Set aside for 5 minutes.
  2. Mix together non-dairy milk and vinegar. Stir and set aside for 5 minutes.
  3. In a large bowl, mix together margarine and sugar until light and fluffy. (About 2 minutes). Add lemon zest and vanilla extract to the bowl and mix for about 30 seconds.
  4. Whisk dry ingredients together and add to the margarine/sugar mixture alternating with the lemon juice.
  5. Spray bottom and sides of 2 round cake pans. Divide the batter between the two pans and bake at 350 degrees for 30 minutes. Remove pans from the oven and let cool for 10 minutes on a cooling rack, then flip pans to release the cake and continue to cool for at least 30 minutes.
  6. NOTE: For extra lemon flavor, poke holes (I use a chopstick) into the top of each cooled layer and squeeze the juice from 1/2 lemon into each layer.

Lemon Cream Cheese Frosting


  • 1 cup Earth Balance Margarine softened
  • 8 oz cream cheese softened
  • 1 Tbl Lemon Zest
  • 2 Tbl lemon juice fresh squeezed
  • 7 cup powdered sugar


  1. Cream together softened margarine and cream cheese. Add lemon zest and vanilla, and mix thoroughly. Alternate powdered sugar with lemon juice. NOTE: If the batter is too thin, add more powdered sugar. If the frosting is too thin, add more lemon juice. NOTE: The frosted cake can also be topped with additional lemon zest and fresh lemon slices.
  2. Frost cake. Keep refrigerated until serving.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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