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Vanilla Cake with Lemon Icing

Course Dessert
Keyword baking, baking with toddlers, lemon cake, vanilla cake, vegan baking
Prep Time 15 minutes
Cook Time 35 minutes


For the cake

  • cup butter softened (I used Earth Balance vegan butter)
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour sifted
  • 3 tsp baking powder
  • 1 tsp salt

Lemon Icing

  • 4 cups powdered sugar sifted
  • cup butter I used Earth Balance vegan butter
  • 1 tsp grated lemon peel lemon zest
  • 3 TBSP lemon juice


For the cake

  • Preheat the oven to 350°F (180°C). Lightly oil one 9x13 cake pan or two round 9 inch pans. Set aside.
  • Add the butter, sugar, eggs and vanilla to a big mixing bowl. Beat with an electric beater until thoroughly combined.
  • Add the rest of the ingredients to the bowl and beat for 30 seconds on low. Beat for another 2 minutes on high.
  • Pour the batter into the pan or pans of your choice and bake for 30-40 minutes or until a knife comes out clean from the center of the cake. Let cool before icing.

For the icing

  • Soften the butter and add all ingredients into a small bowl.
  • Add 1 tsp water or almond milk if the icing seems too firm. Spread all over the cake once it has cooled. Cake can be frozen to enjoy later, enjoy!