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Lemon Cake + Whipped Cream Frosting

Soft, homemade lemon cake with ultra light and creamy lemon frosting:

lemon cake

This is for all of you lemon-dessert lovers!

You can never go wrong with a classic, and this simple “one bowl” lemon cake is the ultimate classic dessert, perfect for any summer party or gathering.

I was having a conversation with my sister a few days ago about our favorite dessert flavors. Mine are chocolate and peanut butter, which you can probably guess from how many of my recipes include one or both of those flavors, such as the Chocolate Chip Peanut Butter Bars, the Peanut Butter Banana Smoothie, or the Chocolate Peanut Butter Swirl Brownies.

But my sister said she much prefers lemon desserts to chocolate; and I’ve come across quite a few of you who feel similarly.

vegan lemon cake

lemons

healthy lemon cake

After tasting this light-as-a-cloud lemon cake with its irresistible lemon whipped cream frosting, even I contemplated transferring over to team Lemon.

A classic will always be in style.

(Unlike the male romper, which apparently is a thing now. Please, just no.)

A simple “one bowl” lemon cake, with ultra light & creamy frosting. Recipe: https://chocolatecoveredkatie.com/2017/05/18/lemon-cake-homemade-one-bowl/

“One Bowl” Lemon Cake

Adapted from: 100 Calorie Chocolate Cake

Lemon Cake + Whipped Cream Frosting

Yield: 1-2 cakes, depending on pan size
Print This Recipe 5/5

Ingredients

  • 1/3 cup lemon juice
  • zest of one lemon
  • 3/4 cup water
  • 1 tbsp pure vanilla extract
  • 1/4 cup + 2 tbsp yogurt, such as coconutmilk yogurt
  • 1/3 cup oil (60g)
  • 2 cups spelt, white, or gf ap flour
  • 3/4 tsp each: baking soda and salt
  • 1 cup unrefined sugar or xylitol
  • Optional Frosting: Beat together just the thick cream from two cans of coconut milk with 2 tsp lemon juice, pinch stevia or 6-8 tbsp powdered sugar, and 2 tsp lemon zest

Instructions

*You can use any glaze or frosting recipe you wish. If using the one above, it’s best to serve right after frosting. This makes two 8-inch cakes or one 9×13 cake. If you’d like a double-layer cake, simply stack one cake on top of the other.

Preheat oven to 350 F. Grease a 9×13 baking pan or two 8-inch pans (round or square), and set aside. Whisk the first six ingredients in a large bowl. Stir in the flour until just evenly mixed, then stir in remaining ingredients. Pour into the prepared pan or pans. Bake 25 minutes or until cake has risen and a toothpick inserted into the center comes out mostly clean. This cake tastes ten times better the next day if you can wait!

View Nutrition Facts

 

More Lemon Desserts:

lemon bars

Creamy Vegan Lemon Bars

(gf, vegan, paleo, no-bake)

 

Starbucks Healthy Lemon Cake

 

Healthy Lemon Fudge

 

And for those of you still on team Chocolate Peanut Butter:

chocolate baked oats

Chocolate Peanut Butter Baked Oatmeal

 

5/5 (5)

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Published on May 18, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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31 Comments

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    • Jason Sanford says

      In most recipes, you’d have to add something else besides flour as a binder, so there wouldn’t really be a one to one grain free mix for most baked good recipes. Almond flour sometimes works as a substitute, but it really depends on each individual recipe.

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