Lemon Cake Loaf {Allergy-Friendly}

My husband recently surprised me with a huge bag of lemons.  He sure does know the way to a women’s heart, at least to my heart.

I was so excited.  I’m a lemon fan.  I love anything lemon and try to drink lemon water daily.  One of his co-workers has a lemon tree and he brought them in to share which was so generous. 

I wasn’t sure what to make with all the lemons.  As you can see some of them were starting to turn and I wanted to assure I didn’t waste any.  I haven’t made many lemon desserts in years and receiving these was just the push I needed to get working on a safe lemon dessert for my family.  


For this cake you won’t need any eggs or butter so it’s great if you have an egg or dairy allergy.  And with the milk just use your safe milk – rice, coconut, almond – they should all work fine.  

As usual with all my recipes, this one is peanut free as well – also tree nut and soy free and with one simple change in flours can easily be made gluten-free.  Although we don’t have a gluten allergy, I know many do, and I cannot try the new Bob’s Red Mills 1-1 gluten-free flour soon.

The ingredients you’ll need for this recipe are:

– Milk – you can substitute for {your safe} milk
– Flour
– Olive Oil
– Cane Sugar
– Lemons (Lemon Juice & Zest)
– Baking Soda

*Here’s a note on the olive oil – with our recent move I’m still working on stocking my pantry and used the olive oil because it is what I had on hand.  I know olive oil isn’t the preferred baking oil but this worked out fine.  Of course feel free to substitute with another oil, like canola. 


I decided to use the recipe and make 4 small lemon loaves and give a couple for my husband to share with his co-workers. I also froze one loaf that I’m planning on bringing out for Easter. The taste and color reminds me of Easter and Spring!


You can also substitute limes (zest and juice) instead of lemons. Now I just have to wait for one of my husbands co-workers to bring in some limes to share 😉


Now that we’re living in California I’m starting to really experience some of the wonderful fresh produce available. Having fresh off the trees lemons was amazing. I never knew lemons could taste so delicious and lemon-ey!


This cake is super moist and lemony and would make the perfect Sunday brunch dessert.

Enjoy the recipe below and if you’re ever in the area I will share these wonderful lemons with you!

Lemon Cake Loaf {Allergy-Friendly}
Serves 8
A delicious and moist lemon cake. Perfect for Spring, Easter and Sunday brunch.
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Prep Time
10 min
Prep Time
10 min
  1. 2 cups white flour
  2. 1 1/4 tsp baking soda
  3. 1 1/2 cups sugar
  4. 3 Tbsp lemon zest
  5. 2/3 cup lemon juice
  6. 1/4 cup oil
  7. 2/3 cup {your allergy-safe} milk
  1. Mix the flour and baking soda in a medium size bowl.
  2. Stir in the sugar and lemon zest.
  3. Combine the milk, lemon juice and oil in a separate bowl.
  4. Stir wet ingredients into dry mixture.
  5. Pour mixture into a flour-dusted loaf tin.
  6. Bake at 350ºF for 55-60 minutes or until tester comes out clean.
  7. Let stand on wire rack to cool.
  8. Enjoy!
  1. You can also substitute limes (zest and juice) instead of lemons.
  2. Decorate with whipped cream for an extra special treat!
  3. This recipe is great to make into small loaves and share with friends!
Adapted from Spark Recipes
Adapted from Spark Recipes
Busy Bee Kate http://busybeekate.com/



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    • alicia szemon
    • April 2, 2015

    This looks really delicious! I love lemon anything! I am definitely going to add this to my pinterest so i can make it later!

  1. Reply

    Thank you for the recipe. This looks very yummy.

    • Mai T.
    • April 4, 2015

    What an easy recipe! Looks lovely! I could top it with whipped cream also. Thanks for sharing.

    • darlene
    • April 5, 2015

    this looks delicous, like lemon bread but with sugar.

    • Helen Kempster
    • April 11, 2015

    This looks really yummy! I love lemon anything but I think I might try this recipe with limes too! I never made a cake without eggs before

    • Wendy Caddy
    • April 20, 2015

    Have to give this recipe a try. Never had anything like it and it sounds perfect for spring and summer.

  2. Reply

    This looks delicious! So easy to make gluten free too!

      • {Busy Bee} Kate Pietrak
      • May 1, 2015

      Thanks Katie! Yes, that’s what I love about it… no crazy flour mixtures or anything. We love the rice pastas in our home!

  3. Pingback: Vegan Triple Chocolate Cupcakes | 2016 Earth Balance Cupcake Challenge Entry | | Busy Bee Kate

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