Vegan Lemon Cake

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This Vegan Lemon Cake is soft, moist, and packed with zesty lemon flavor. The lemon syrup adds a subtle tang and keeps the cake perfectly tender. A sweet, citrusy drizzle icing ties it all together for a refreshing treat.

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 246kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

Cake

225 g (1½ cups) all-purpose flour
200 g (1 cup) sugar
1 teaspoon (1 teaspoon) baking soda
¼ teaspoon (¼ teaspoon) salt
1 teaspoon (1 teaspoon) vinegar
80 ml (⅓ cup) vegetable oil
1 cup (1 cup) water
2 teaspoon (2 teaspoon) vanilla

Lemon Syrup

50 g (¼ cup) sugar
60 ml (¼ cup) water hot from the kettle
1 tablespoon (1 tablespoon) lemon juice

Lemon Drizzle Icing

125 g (1 cup) powdered sugar
2 teaspoon (2 teaspoon) lemon juice
2 teaspoon (2 teaspoon) water can replaced with more lemon juice

INSTRUCTIONS

Cake

Preheat your oven to 180°C (360°F).
In a mixing bowl, sift together the flour, sugar, baking soda, and salt. Whisk briefly to combine.
In another bowl, mix the water, vegetable oil, vanilla extract, and vinegar.
Pour the wet mixture into the dry ingredients and whisk until smooth. Avoid overmixing.
Pour the batter into a greased bundt pan or 8-inch round cake pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack.

Lemon Syrup

Dissolve the sugar in hot water, then stir in the lemon juice.
While the cake is still in the pan, use a fork to prick holes all over the surface.
Pour the syrup evenly over the hot cake. Let the cake sit in the pan for 2 hours to soak.
Turn the cake out onto a serving plate.

Lemon Drizzle Icing

Mix powdered sugar, lemon juice, and water in a small bowl until smooth.
Adjust the icing consistency with more liquid or powdered sugar if needed.
Drizzle the icing over the cooled cake and sprinkle with extra powdered sugar if desired.
Refrigerate until ready to serve.

NOTES

Syrup Soaking: Allowing the syrup to soak for 2 hours ensures the cake stays moist and flavorful.
Icing Consistency: Replace water with lemon juice for a tangier flavor or water for a milder taste.
Storage: Store in an airtight container in the fridge for up to 3 days.
Make It Your Own: Add lemon zest to the batter for an extra citrus kick.

NUTRITION