Lemon cake. Just the name itself evokes images of bright sunshine, cheerful gatherings, and of course, that irresistible tangy flavor. But what if you’re following a vegan lifestyle? Don’t worry, you don’t have to miss out on this classic treat! This recipe for vegan lemon cake is just as delicious, moist, and bursting with lemony goodness as any traditional recipe. Get ready to impress your friends and family with a slice of sunshine!
A Little Slice of History (and a Vegan Twist!)
Lemon cake has a long and fascinating history, dating back to medieval times. Early versions were likely simple cakes flavored with lemon zest or juice. Today, there are countless variations, but the core elements remain: a tender crumb, bright lemon flavor, and often a sweet and tangy glaze. Our vegan version honors this tradition while using plant-based ingredients to create a cake that’s as kind to the planet as it is to your taste buds.
Gather Your Ingredients:
For this recipe, you’ll need:
- 1 ½ cups all-purpose flour (or a gluten-free blend, for a gluten-free cake)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup unsweetened applesauce
- ½ cup plant-based milk (almond, soy, or oat milk work well)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest (about 2 lemons)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 3 tablespoons freshly squeezed lemon juice
Optional Additions:
- A sprinkle of poppy seeds in the batter adds a lovely texture and subtle nutty flavor.
- If you like a more intense lemon flavor, consider adding a teaspoon of lemon extract to the batter.
Tools of the Trade:
- One 9-inch round cake pan (or a similar-sized loaf pan)
- Parchment paper (to prevent sticking)
- Two mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Zester or grater
- Juicer (optional, but helpful for juicing lemons)
- Toothpick (for testing doneness)
- Wire rack (for cooling)
Let’s Get Baking!
Step 1: Prep Your Pan and Preheat
- Preheat your oven to 350°F (175°C).
- Grease your cake pan lightly with vegan butter or oil, and then line the bottom with parchment paper for easy removal later.
Step 2: Combine the Dry Ingredients
- In the large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
Step 3: Mix the Wet Ingredients
- In the medium bowl, combine the sugar, applesauce, plant-based milk, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
Step 4: Combine Wet and Dry, and Mix
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Be careful not to overmix!
Vegan Lemon Cake Batter
Step 5: Bake to Perfection!
- Pour the batter into your prepared cake pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool It Down
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
Step 7: Make the Lemony Glaze
- While the cake cools, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth and free of lumps. You can adjust the consistency by adding a bit more lemon juice if it’s too thick, or a bit more powdered sugar if it’s too thin.
Step 8: Glaze and Decorate (The Fun Part!)
- Once the cake is completely cool, pour the glaze over the top, letting it drizzle down the sides.
Glazed Vegan Lemon Cake
Tips and Tricks for Baking Success:
- Room Temperature Ingredients: For best results, make sure your plant-based milk and applesauce are at room temperature before mixing. This helps create a smoother batter.
- Don’t Overmix!: Overmixing can lead to a tough cake. Mix the batter until just combined.
- Test for Doneness: Always test for doneness with a toothpick. If it comes out with wet batter, bake for a few more minutes.
- Cooling is Key: Letting the cake cool completely prevents the glaze from melting and helps it set properly.
- Get Creative with Glaze: You can add a few drops of yellow food coloring to the glaze for a more vibrant yellow hue.
FAQs About Vegan Lemon Cake:
Q: Can I substitute the applesauce for something else?
A: Applesauce is a great egg replacer in vegan baking, but you can try using mashed banana (which will add a slight banana flavor) or vegan yogurt as alternatives.
Q: What can I use instead of plant-based milk?
A: You can use water in a pinch, but plant-based milk will give the cake a richer flavor and texture.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake keeps well at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
A Delicious Finale!
There you have it—a delectable vegan lemon cake that’s sure to please everyone. It’s moist, flavorful, and oh-so-easy to make. Serve it up for birthdays, picnics, potlucks, or any occasion that calls for a touch of sunshine.
Slice of Vegan Lemon Cake
We hope you enjoy this recipe! Share your baking experiences with us in the comments below. Happy baking! And be sure to check out our other delicious vegan recipes on Family Cuisine for more culinary adventures!
