4-Ingredient Lemon Cake

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a glaze lemon pound cake on a chopping board with lemons and green plants in the background

5 from 3 votes

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www.theconsciousplantkitchen.com

This 4-ingredient lemon cake is a lemon Greek yogurt cake made with plant-based ingredients, no sweetened condensed milk, just natural ingredients. It's the easiest lemon bread recipe made in one go in the blender.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/4-ingredient-lemon-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: slices

Calories: 102.9kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Self-Rising Flour (note 1)
1 large Lemon equivalent to 3 tablespoons of lemon juice + zest from the lemon if you don't blend the lemon (note 2)
½ cup Maple Syrup (note 3)
¾ cup Dairy-Free Yogurt (note 4), use lemon flavored yogurt for extra lemon flavors

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 6-inch cake round pan with parchment paper. Spray cooking oil on the bottom and sides. Set aside.
This lemon cake can be made in a blender or in a mixing bowl. Keep in mind this cake won't rise much in a loaf pan, especially with the blender method, and its texture is chewier than my classic vegan pound cake recipe. You can also bake the cake in a 6-inch round pan following the mixing method for a cake that raises more.

Blender Method

For the blender method, wash the lemon skin well and ensure you are using untreated lemon. Trim lemon edges and discard. Cut the lemon in quarters, remove the seeds, and place in the blender with all the remaining ingredients.
Blend on medium speed until the batter is smooth. Don't over-blend, or the cake will be packed and dense. It takes about 20 seconds to blend on speed 6 of a Vitamix.

Mixing Bowl Method

In a large mixing bowl, add self-rising flour, lemon juice, lemon zest if used, maple syrup, and yogurt.
Stir with a spoon until a thick cake batter forms.
Spread evenly into the prepared pan and bake in the center rack of the oven for 35-45 minutes or until a toothpick inserted in the center of the cake comes out almost clean - there's always a little sticky batter on the stick, but it shouldn't be too much or wet.
Cool down on a cooling rack for an hour at room temperature before decorating.
Decorate with a drizzle of royal icing.

Notes

Note 1: You can also use 1 1/4 cups of all-purpose and stir in 2 teaspoons + 1/4 teaspoon of baking powder.

Note 2: Fresh lemon juice tastes the best. If you don't use the blender method, add 3 tablespoons of freshly squeezed lemon juice to your cake batter. If you choose to add the zest, make sure you use untreated lemon.

Note 3: Any liquid sweetener works, including agave syrup or coconut nectar.

Note 4: You can use flavored yogurt, vanilla yogurt, or lemon yogurt for extra sweetness and flavors.

Nutrition