Vegan Lemon Cake

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🥘 Ingredients

all purpose flour
250 g
baking powder
1 tbsp
lemon extract
2 tsp
lemon juice
1 tbsp, 1,5 tbsp
powdered sugar
120 g
salt
0,25 tsp
soy milk
240 ml
vanilla extract
1 tsp
vegan butter
115 g
white granulated sugar
200 g

1

Preheat the oven to 180°C. Grease a pound cake pan and line it with parchment paper, letting the parchment paper hang over the sides so that the cake can be easily lifted out. Set aside.
2

Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until well mixed. Add vanilla extract and lemon extract and mix in.

vegan butter: 115 g, white granulated sugar: 200 g, vanilla extract: 1 tsp, lemon extract: 2 tsp
3

Prepare vegan buttermilk by adding lemon juice to a measuring jug and then adding soy milk . Let it curdle.

lemon juice: 1 tbsp, soy milk: 240 ml
4

Add the vegan buttermilk to the mixer and mix it in with the vegan butter and sugar mix. It will look curdled but this is fine.
5

Sift the all purpose flour into a separate mixing bowl, add baking powder and salt and mix together.

all purpose flour: 250 g, baking powder: 1 tbsp, salt: 0,25 tsp
6

Add the dry ingredients in with the wet and mix into a batter with a spoon. Be careful not to overmix.
7

Add lemon zest and mix in. The batter will be thick.
8

Transfer the batter to your prepared pan and smooth down.
9

Place into the oven to bake for 60 minutes. At the 40 minute mark, bring it out and tent the top with foil so that the foil makes a tent shape over the top. Return it to the oven to bake for the final 20 minutes.
10

Lift the cake out using the parchment paper overhang and place it onto a wire cooling rack to cool completely before adding the lemon glaze.
11

To make the glaze, mix powdered sugar and lemon juice in a bowl.

powdered sugar: 120 g, lemon juice: 1,5 tbsp
12

Spoon the glaze onto the cake and spread it around the top evenly. Allow the glaze to set in the fridge for 10 minutes before slicing and serving the cake.