This homemade lemon cake is made healthier using whole wheat flour. The cake is light and tender and is bursting with bright lemon flavor. It makes 2 6-inch round cake layers.
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So many lemon cakes rely on a lemon glaze, soaking syrup or the icing to carry most of the lemon flavor. We wanted there to be no doubt that this cake is a lemon cake. It took a lot of trial and error but we finally nailed it.
To get a good lemon flavor we use lots of fresh lemon zest and lemon juice. Now the key to keeping all the lemon flavor from the lemon juice is not using baking soda, as it will neutralize the flavor.
We adapted this lemon cake recipe from our whole wheat vanilla cake recipe.
What's Cool About This Recipe
- Actual lemon flavor: We tried a lot of variations of this cake trying to get a tender cake with actual lemon flavor. It took a total of 12 times to get it just right. There’s no searching for the lemon flavor here!
- 100% whole grain: Even though this cake is made with 100% whole wheat flour it is still light and fluffy.
- Small batch: This makes a 2-layer 6 inch cake. The recipe can be doubled to make a 2-layer 8 or 9 inch cake.
Ingredients and Substitutions
- Soft white wheat: For the best flavor and texture, use fresh ground soft white wheat flour. Other flour’s that will work but may result in a slightly heavier cake: store bought whole wheat pastry flour, fresh ground hard white wheat flour.
- Baking powder: We use baking powder as the only leavener in this cake as baking soda takes away the lemon flavor.
- Salt
- Sugar: We have only tried this cake with organic cane sugar.
- Oil: We use olive oil or avocado oil. Any oil that you use in baking should work. We have not tried it with butter.
- Eggs: Just good ol’ chicken eggs, make sure they are large.
- Milk: Whole milk is our go to and the only thing we have used in our trials of this recipe.
- Vanilla extract: Vanilla adds another layer of flavor that we deemed necessary for this cake.
- Fresh lemons: You will need fresh lemon zest and juice.
See recipe card for quantities.
Variations
- Lemon poppy seed cake: Stir 2 tablespoons of poppy seeds into the dry ingredients for a lemon poppy seed cake.
- Cupcakes: Bake in paper lined, standard size cupcake pan for 20-24 minutes. Will make 10-12 cupcakes.
Times for Different Size Baking Pans
- 1 6-inch round 44-47 minutes
- 2 6-inch rounds 32-35 minutes
- 1 8-inch round 36-42 minutes
- 1 9-inch round 32-35 minutes
- 10-12 Cupcakes (standard size) 20-24 minutes
If you want a 2-layer 8 or 9 inch cake, double the recipe and bake in 2 pans.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Zest and juice 2 medium lemons.
Step 2: Stir the dry ingredients together in a small bowl.
Step 3: Combine the milk and ¼ cup lemon juice (it will curdle).
Step. 4: In a medium mixing bowl, massage the lemon zest into the sugar with your finger tips, until it is fragrant.
Step 5: Add the oil to the sugar and stir to combine.
Step 6: Add the eggs, one at a time, beating with an electric mixer or whisking vigorously after each addition.
Step 7: Add the dry ingredients alternately with the lemon juice and milk mixture.
Step 8: Beat on medium speed for 20-30 seconds until it is smooth and well combined.
Step 9: Line 2 6-inch round cake pans with parchment paper and divide the batter evenly between them. The photo shows the cake baked in 1 pan but we recommend baking it in 2 pans for a more even bake.
Step 10: Bake at 350°F until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
Serving Suggestions
We like stacking this cake to make a 2 layer cake. Some good frosting options are:
- Lemon cream cheese frosting (show in the photos)
- Regular cream cheese frosting
- Honey cream cheese frosting
You also can’t go wrong serving it as a single layer cake topped with whipped cream and fresh berries or fruit topping. And ice cream always goes great with cake.
Storage
Store unfrosted cake layers covered lightly at room temperature for 2, maybe 3 days. Store frosted cake in the refrigerator for 3-4 days. Remove from the refrigerator 20-30 minutes prior to serving.
How to Freeze
Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. You can frost them frozen and let them thaw in the refrigerator.
Freeze the frosted cake by placing slices in freezer safe containers with tight fitting lids, thaw in the refrigerator. To freeze the whole cake, freeze until hard before wrapping in plastic wrap. Unwrap and thaw covered in the refrigerator.
Tips From Our Kitchen
Use fresh flour, the fresher the better. We have a grain mill and grind our own flour.
Frost or freeze the cake layers just after they are cooled completely.
Use parchment paper in the bottom of the pans to easily get the cakes out.
Related Recipes
📖 Recipe
Whole Wheat Lemon Cake
Ingredients
- 1 cup (120 g) soft white wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup (60 g) whole milk
- ¼ cup (60 g) fresh lemon juice
- 1 teaspoon lemon extract optional
- 1 teaspoon vanilla extract
- ⅔ cup (140 g) granulated cane sugar
- 1 tablespoon (8 g) lemon zest
- ¼ cup (50 g) oil
- 2 large eggs
Instructions
- Preheat the oven to 350°F with the rack in the center. Line 2 6-inch round cake pans with parchment paper (see notes for other pan sizes).
- In a small bowl combine 1 cup (120 g) soft white wheat flour, 1 teaspoon baking powder and ¼ teaspoon sea salt.
- In a small dish combine ¼ cup (60 g) whole milk, ¼ cup (60 g) fresh lemon juice, 1 teaspoon vanilla extract and 1 teaspoon lemon extract (if using), the mixture will curdle.
- In a large mixing bowl, using your fingers, massage the 1 tablespoon (8 g) lemon zest into ⅔ cup (140 g) granulated cane sugar until fragrant. Add ¼ cup (50 g) oil and mix until combined.
- Using an electric hand mixer, beat in 2 large eggs one at a time, beating well after each addition.
- Add the dry ingredients alternately with the milk mixture. Mix on low speed until combined, increase the speed to medium and beat until well combined and smooth, about 20-30 seconds.
- Divide the batter evenly between the pans, bake at 350°F for 30-34 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Cool for 5-10 minutes in the pans then use a thin knife to loosen the edges. Invert onto cooling racks and remove the parchment paper, cool completely before frosting.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Jessica
I tried this today using spelt flour. The results were delicious. The spelt gave it a bit of a nutty or poppyseed taste but still delicious.
I baked in a 9” round for 32 minutes.