Lemon explosion cake

I’m sometimes surprised about how easy you can bake or cook something delicious. There are difficult recipes and there are easy as well, but the one I’m going to present today shouldn’t be complicated to anybody.

Few years ago I was browsing rootsofcompassion site and I found this lovely recipe for lemon explosion cake. I’ve baked this cake thousand times ever since. Unfortunately, the original recipe is not there any more so I had to restore it from my memory and each time I introduce some new modifications.

There is one more reason why I decided to post this recipe on my blog. Well, quite often my friends call me and ask for help because they want to bake something  for a special occasion, something quick and easy and they don’t have any ideas about what it could be.  I usually tell them about this cake because it turns out well almost every time and even if not, still it’s always tasty. Moreover, you don’t need any exotic ingredients to prepare it and I think this is very important for occasional cooks :).


  • 1 lemon
  • 4 cup plain flour
  • 2/3 cup sugar
  • 2 tsp rising agent
  • 1 tsp vanilla sugar
  • a pinch of salt
  • 1/3 cup vegetable oil
  • 1 1/3 cup soy milk (or any other vegetable milk)
  • 1/2 cup icing sugar

Put the lemon into a boiling water for one minute and then dry it. Grate the lemon peel. Mix lemon peel, flour, sugar, rising agent, vanilla sugar and salt. Next, add oil and milk and knead the dough. If it’s too dry you can add some fizzy water. Grease the cake tin and put the dough inside it. Bake for about 40-45 minutes in 190 degrees until brown. Before taking the cake from the oven you can check (using the toothpick) if it isn’t raw inside. Also, before taking out the cake, prepare the icing. Mix lemon juice from one lemon with 1/2 cup icing sugar. Put the icing on the hot cake just after taking out the cake.

You can of course modify this recipe, e.g. by adding 2 cups of wholemeal flour instead of plain flour, but my advice is not to swap all the plain flour because the cake will become heavy and can taste rather like a bread and not like a cake. Thanks to the icing put on the cake when hot, this cake tastes really nice, not too sweet and no too sour. Bon appetit!