Tart and sweet - this easy Vegan Lemon Cake is melt-in-your-mouth delicious. Super moist, easy to make, and packed with lemon-y flavour - each bite is sure to brighten your day.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8servings
Author Two Market Girls
Ingredients
Lemon Cake
200g(1 cup) granulated sugar
3lemonszested
113g(1 stick or ½ cup) vegan buttersoftened
½cupvegan yogurt
⅓cupnon-dairy milk
3tbsplemon juice
180g(1½ cups) all-purpose flour
¼tspbaking powder
¼tspbaking soda
salt
½tspvanilla extract
Toppings
⅓cuplemon juice
¼cupgranulated sugar
lemon slicesfor topping
icing sugarfor topping
Instructions
Preheat the oven to 350F. Grease and line a 8” or 9” round cake pan.
In the bowl of a stand mixer add granulated sugar and lemon zest. Massage the lemon zest into he sugar to release the oils and infuse with flavour.
Add softened vegan butter to the lemon sugar and beat until light and fluffy - about 5-6 minutes. Beat in the non-dairy yogurt, then set aside.
Combine non-dairy milk and lemon juice in a small bowl - set aside.
Combine all-purpose flour, baking powder, baking soda, and salt - set aside.
Alternating between the milk mixture and the dry mixture slowly beat into the butter mixture ½ cup at a time.
Mix in the vanilla extract.
Pour the cake batter into the prepared cake pan and using an offset spatula smooth off the surface.
Bake in preheated oven for 40-50 minutes or until the edges look golden brown and start pulling away from the sides.
While the cake cools prepare the lemon glaze by adding lemon juice and granulated sugar in a small saucepan over medium heat. Mix until the sugar is completely dissolved.
Once the cake has cooled, brush over the lemon glaze, sprinkle with icing sugar and top with fresh lemon slices.