Comments on: Vegan Lemon Cake

By: gordon

gordon — Sun, 29 Jan 2012 16:28:17 +0000

yum- i also made this with a vegan lemon curd filling/topping (2 cup soy milk, 1 cup water, 3T corn starch, 1 cup lemon juice, 1 cup sugan, 1 cup vegan butter, 1t rind, pinch of salt- boil on med/high until bubbly, reduce to low and whip a bit-then refrigerate), doubled it and topped it with blueberries. came out fantastic- for the cake i also doubled the lemon, and added more oil (around 1 1/4 cups). what a perfect use of winter lemons in AZ!!!

By: caitlyn

caitlyn — Tue, 13 Dec 2011 15:58:08 +0000

i don’t think the vinegar is necessary. i was skeptical about having so much acid (vinegar AND lemons), but i followed the recipe. when it was combined it was extremely bubbly, so i whisked it for awhile to get bubbles out. despite that it overflowed and spilled all over my oven bottom, and when it was supposed to be done (20 minutes) the top was very browned, more than a cake should be. i thought it was over done. i let it cool ten minutes or so, then when i tried to pop it out of the pan onto my cooling rack, the crunchy top fell out leaving a mess of pudding in the bottom of the pan. this recipe was a disaster and i have no idea what i did wrong. i measured everything correctly, the oven temperature was right, the pan was on the center rack, and i’m baffled.

By: jay

jay — Mon, 12 Dec 2011 15:48:34 +0000

my cake stuck to the pan use a greased pan or have a
struggle. but thank you.

By: Adriana

Adriana — Tue, 29 Nov 2011 20:29:47 +0000

Thank you very much for sharing this wonderful recipe. Instead of a cake I made muffins, the lemon/water version and also a lemon/orange version and both came out perfect.

By: Ella

Ella — Mon, 29 Aug 2011 03:28:56 +0000

Just baked this cake, and it turned out wonderfully. It’s moist and spongey and tastes lovely! Thanks for the great recipe!

By: Myrna Lozano-Kile

Myrna Lozano-Kile — Fri, 19 Aug 2011 16:22:46 +0000

Thank you so much for this recipe!! I am a Cake decorator and I have a few clients who are allergic to eggs and dairy. I am always looking for new recipes to be able to provide them with the best!… I tried this lemon recipe by making cupcakes and they just came out so good and moist! I did add a little more lemon juice then what the recipe says (1 1/2 Large Lemons = 1/3cup) and it worked very good for me! Not too sweet, just perfect! And to give it a better look, I added a few drops of lemon yellow food coloring!! I was just amazed with how delicious they came out!! BTW…this recipe makes 12 cupcakes if filled 3/4 full each for 23 min!! I will most definitely recommend this recipe to all my friends and family!! Thanks a whole bunch!!…Myrna from Myrna’s Yummy Cakes!!

By: ann

ann — Fri, 15 Apr 2011 05:51:50 +0000

to lc’s post on 2.6.11:
I’m getting ready to make this soon.
My guess on the bitterness would be that you probably accidentally got part of the white pith from under the zest added to the cake instead of just the zest. Since the recipe calls for rind, perhaps you included some of the white part underneath. I think if you try just the zest, you will get a non-bitter cake. That’s what I’m hoping when I make it. A friend recommended the recipe.

By: lc

lc — Mon, 07 Feb 2011 03:40:37 +0000

hi,
the lemon cake turned out very bitter, would you know why?
thanks for your time.
lc

By: Hannah

Hannah — Wed, 12 Jan 2011 13:37:14 +0000

Hi, i am going to make this for my boyfriends mom who is allergic to dairy, eggs, and soy amung other things. From all of these comments, this looks like it will be wonderful! I was curious on how much this makes? Since i wanted to make this into cupcakes instead of a whole cake. And would you have a recipe for a nice blueberry drizzle to put on top (that is also free of the things ive mentioned) ?

By: Pippa

Pippa — Tue, 26 Oct 2010 14:53:14 +0000

Thanks for posting this. My last attempt at a vegan ‘lemon drizzle’ cake was disappointing. The (two)’lemons’ I used this time I am now certain are actually limes (mislabelled at the organic farmers market) So I’m going to follow some of the other advice here and do a lemon and coconut icing, which I hope will balance it out. The cake itself certainly looks moist but also light. I’m not sure if you’ve amended the recipe since people have had difficulty with the liquid amounts but for the record, if you follow the recipe it matters not how juicy the lemons are as you make the lemon juice and rind up to 1 cup with water. I popped my limes into the Rayburn for about 15 minutes, which increases the juice yield.