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Lemon Cake


Lemon Cake

  • 2 1/2 cups +2 T all purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup olive oil (or oil of your choice
  • 2 tablespoons applesauce, unsweetened
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 4 tablespoons lemon juice, freshly squeezed
  • 2 teaspoons lemon zest

Lemon Buttercream Frosting

  • 4 1/2 cups powdered sugar
  • 1/2 cup butter
  • 1 teaspoon lemon juice


  1. Preheat the oven to 350°F.

  2. Spray a large bundt pan with non-stick cooking spray and set aside

  3. In a large mixing bowl add the flour, sugar, baking soda and salt. Stir until mixed.

  4. Then add the milk, olive oil, applesauce, vinegar, vanilla, lemon juice and lemon zest. Whisk by hand until combined and no big lumps remain. Be careful not to over mix.

  5. Pour the batter into the prepared pan and back for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

  6. Remove the oven and invert the cake onto a wire cooling rack to cool completely before frosting.

Lemon Buttercream Frosting

  1. In a large bowl, add the powdered sugar, butter and lemon juice. Start off at slow speed, gradually increasing speed until thick and smooth.

  2. Frost the cooled cake.

Recipe Notes

Note to lemon lovers:  The lemon flavor is subtle in this cake.  If you want more lemony flavor,  add 1 or 2 teaspoons of lemon extract to the batter.