Thank you for this recipe. I’ve used it several times for my son with egg allergies, and we like it best with fresh blueberries added to the cake batter and sour lemon frosting on top.

I’ve decided I like this with more lemon. I use about 1/2 cup of lemon juice, which requires 2-3 large lemons. My friend also loves to make this recipe with limes instead of lemons.

[...] While I slept Bren made a very yummy vegan lemon cake.  She found the recipe here by googling “vegan lemon cake”.  It is very light and absolutely delicious.  (I don’t know what other information is on this blog – we only looked at the recipe.) [...]

great! i googled “vegan lemon cake” and this was the first recipe on the results. super easy and moist. i was happy to do something with the extra lemon i had laying around. i found one lemon to be perfect for my taste.

I made this cake today – doubled the recipe – with a vegan lemon curd center filling and coconut frosting with toasted coconut on top (the wide curls) and lemon curd drizzled on the sides. I topped it with fresh blue berries and a bit of powdered sugar. It never foamed when I mixed it (I only had rice vinegar?) but it came out like a nice moist lemon pound cake. Man o man it was great. Thanks!

This is a really good cake!! I made it a few times and my bf loved it.

Not sure how large your large lemons are, but this seemed like nowhere near enough liquid, so I added some soya milk and extra lemon juice as well. It wouldn’t have ‘poured’ into the cake tin as per instructions otherwise.
I made a frosting with margarine, maple syrup, soya milk powder and icing sugar as well – yum!

my hony made this cake for me and it was extraordinary. thank you and bless you. Its great treats like this that make being Vegan easier.

excellent recipe and very easy to make..i participated in a competition in which my main ingredient was lemon.. i chose this recipe and made an eggless lemon cake with eggless lemon curd and lemon butter frosting..i came first in the competition…the cake came out really well..all lime n lemony!!thanks for the recipe

Such a lovely and easy recipe, I was a bit sceptical at first, I admit that I normaly go for recipes that come with pictures, but this one won me over! This cake is moist and yummy, I’ll serve this for tomorrows easter tea. Thank you!

This was super delicious! I used whole wheat flour and only used 1/2 cup of brown sugar. It was yummy!!!

I blogged about your delicious recipe. MMM mmm!

http://nastywench.blogspot.com/2009/05/when-life-gives-you-lemons.html

I made this cake a few days ago and used more lemon juice and zest with the coconut shavings (roasted). Wow! Yum does not begin to explain how it tasted. I am going to make it again tonight with a vegan lemon curd filling. Can’t wait to see how that turns out. Thanks for a wonderfully simple and moist receipe.

Thanks for this fabulous recipe. It’s in the oven right now as 2 cakes to be layered with coconut-pumpkin butter in btwn. I substituted sugar with raw honey and amber agave. I am also using the meyer lemons that I just got from the farmers’ market.

[...] this is what we found! http://www.boredbutbusy.com/2003/10/13/vegan-lemon-cake/ [...]

I love this recipe. I use it as my default cake recipe despite the fact that neither I nor any of my family/friends are vegan. I made some VERY (i used about 1/2 to 2/3 of a cup of juice) lemon and lime cupcakes for my wedding. they got rave reviews and no body believed they were butter, egg and milk free! I always have the ingredients for this in my cupboard. It is perfect!

woooowwww…. now this is simply awesome.. am a busy doctor who loves cooking. I hardly get time but today i loved making this lemon cake n its sinfully delicious.. and love u lots for such a lovely recipe.. keep posting more..

I just made this cake and followed the directions… it turned out really dense and the inside took longer to cook… is it supposed to be fluffy and light like a normal cake? because this certainly wasn’t.. do you have any idea what may have gone wrong? i did use a little more lemon juice ( a little less than 1/2 cup) but seeing as others have added more should it really make that big of a difference? tastes really surgery too.. i don’t understand why it didn’t work out.. hmmm

i’ve been experimenting with vegan baking recipes lately, and this cake is awesome! I found I didn’t need the vinegar, because I used two lemons.

Also, I’ve found replacing some of the sugar with powdered juice mix makes an interesting taste.

today I’m going to make this recipe into cupcakes using lemonade juice mix.

Just finished make it…LOVE IT! thank you, thank you