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Vegan Lemon Cake
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.
Servings 12
Calories 246kcal
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
Calories: 246kcal | Carbohydrates: 46g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 142mg | Potassium: 24mg | Fiber: 1g | Sugar: 31g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
