• 75 g margarine
  • 200 g raw cane sugar
  • 1 pinch salt
  • 2 tbsp egg replacement powder
  • lemon peel
  • 200 ml soy cream
  • 230 g spelt flour
  • 1 tsp baking powder
  • plant milk


  • juice of 2 lemons
  • 150 g powdered sugar

What to do


  1. Preheat the oven at 180° C / 356° F.
  2. Stir the margarine until soft.
  3. Add the sugar + salt +  egg replacement powder + lemon peel.
  4. Sift the flour + baking powder into a bowl + add soy creme. Mix everything until it becomes a homogenous batter.
  5. If needed add some more plant milk.
  6. Bake the cake for 50 minutes.


  1. Mix the lemon juice and powdered sugar.
  2. After 45 minutes of baking: stab into the cake with a sharp knife and pour half of the glaze over it.
  3. When the cake is out of the oven: pour over the remaining glaze.

The cake is now R E A L L Y  moist and should at least rest 3 hours. Ideally you bake the cake 1 day before you plan to eat it, so it can rest over night. If you want to eat the cake immediately: use less glaze and it won’t need to rest for so long. But the real juicy lemon cake is only possible with lots an lots of glaze!


One thought on “JUICY LEMON CAKE

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