Macrobiotic Lemon Cake

Macrobiotic Lemon Cake

The profile photo shows my macrobiotic lemon cake.
I adapted a recipe from "Vegetable Bento Box" by Yuka Yamato to make my own version.

Ingredients: 1 pound cake, 18 x 9 x 5 cm

Cake flour
80 g
Bread (strong) flour
80 g
Baking powder
2 teaspoons
☆Beet syrup (Recipe ID: 1341549) or maple syrup
1/2 cup
☆Canola oil
1/2 cup
☆Soy milk (unprocessed)
3/4 cup
Lemon (and lemon peel, grated)
Powdered sugar
as needed


1. Sift the dry ingredients together.
2. You can use store-bought beet syrup, if you like (as shown in the photo). Combine the ☆ ingredients and mix well with a whisk.
3. Use a domestic organically grown lemon. Rinse the lemon well, add the grated peel into Step 2 and mix well. Slice the lemon into thin rounds.
4. Add the lemon syrup mixture from Step 3 into the dry ingredients from Step 1. Mix well with a whisk. Stir the batter clockwise.
5. Lightly coat a cake pan with canola oil (not listed). Pour in the batter from Step 4. Drop the pan lightly onto your work surface to remove air bubbles.
6. Arrange the lemon slices on top of the cake, and sprinkle with powdered sugar.
7. Bake in the oven for 30 to 35 minutes at 170℃. Check with a skewer, and if it comes out clean, it's done.
8. I substituted 10% of the flour with whole wheat flour in these cakes.

Story Behind this Recipe

I adapted a recipe by Yuka Yamato. My family loved it and told me that I could even sell this cake! They made me feel so good, and that's why I uploaded this recipe.

I tried various recipes to make a lemon cake, but this one is so easy and definitely the most delicious!