Title: « Vegan Lemon Cake: A Zesty, Moist, and Irresistible Delight » 🍋✨
Introduction
This vegan lemon cake is the perfect balance of tart and sweet, bursting with fresh lemon flavor in every bite. Moist, fluffy, and topped with a tangy glaze, it’s a delightful dessert for any occasion. Plus, it’s made with simple, plant-based ingredients, so everyone can enjoy a slice of this zesty treat!
Ingredients (Serves 8–10)
For the Cake:
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1½ cups all-purpose flour (or gluten-free flour blend)
1 cup sugar (or coconut sugar for a natural option)
1 teaspoon baking soda
½ teaspoon salt
1 cup plant-based milk (e.g., almond, soy, or oat)
¼ cup vegetable oil (or melted coconut oil)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease and line an 8-inch round or square cake pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the plant-based milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until well combined.
Step 4: Make the Batter
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be smooth.
Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar (for a thicker glaze) or lemon juice (for a thinner glaze).
Step 7: Glaze and Serve
Once the cake is completely cool, drizzle the lemon glaze over the top.
Let the glaze set for a few minutes before slicing.
Why You’ll Love This Recipe
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Bright and Refreshing: The lemon flavor is vibrant and uplifting.
Moist and Fluffy: Perfect texture without any eggs or dairy.
Easy to Make: Simple ingredients and no fancy equipment needed.
Tips for Success
Zest First: Always zest the lemons before juicing them.
Room Temperature Ingredients: Ensure the plant-based milk and other wet ingredients aren’t too cold for better mixing.
Extra Lemon Flavor: Add a few drops of natural lemon extract for an even stronger lemon taste.
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Freeze slices in an airtight container for up to 3 months. Thaw before serving.
Conclusion
This vegan lemon cake is a simple yet elegant dessert that’s perfect for any celebration or just a sweet afternoon treat. Bursting with lemony goodness and topped with a luscious glaze, it’s a cake you’ll want to make again and again. Give it a try and enjoy the zesty, plant-based perfection! 🍋✨
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