The Best Vegan Lemon Cake Recipe! This simple pound cake is moist, fluffy, bursting with fresh lemon flavor and so easy to make in one bowl! Topped with strawberry glaze or traditional lemon icing you will love it after just one bite!
Note:For the best results, I recommend measuring the ingredients in grams. Also, make sure to watch the recipevideo and check the step-by-step pictures + vegan baking tips above!
Vegan Lemon Cake
Preheat your oven to 355 °F (180 ℃). Grease and line an 8.5-inch loaf pan.
Sift the flour, baking powder, baking soda, and salt into a large bowl. Then, whisk in the sugar to combine. Set aside.
Add the non-dairy milk, non-dairy yogurt, oil, lemon juice, lemon zest, and vanilla extract to a measuring cup and stir to combine. Then pour it into the flour mixture and stir until just combined. (Please do not overmix, or your lemon cake will be dense).
Pour the batter into your prepared pan, smoothing out evenly. Gently, tap the pan a few times on your work surface to remove any air bubbles and level out the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center of your cake comes out clean. (If it gets too brown during baking, cover loosely with a piece of parchment paper).
Allow to cool for 10-15 minutes in the pan, then remove onto a cooling rack and allow to cool completely.
Place the chopped strawberries in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until they have become soft enough to mash, about 2-3 minutes. Place a fine-mesh strainer over a small bowl and push the strawberry puree though, leaving any seeds/large chunks behind. Measure out 2 tablespoons of the strawberry juice (you can use the rest as a topping for pancakes, waffles, or enjoy with non-dairy yogurt). Allow to cool completely before using it.
Stir together the powdered sugar, strawberry juice, and lemon juice until a smooth paste forms. (If it's too thick, add more lemon juice. If it's too watery, add more powdered sugar).
Pour the glaze over your cooled lemon cake.
Serve and enjoy!
Flour: To make this lemon cake gluten-free, I recommend using a gluten-free flour blend 1:1. If using a heavier flour, such as whole wheat flour, your cake won’t get as fluffy and soft as when using a lighter flour. Also, please make sure to adjust the liquid as needed, because different flours absorb different amounts of liquid.
The baking time may vary, depending on your oven or pan or if you cover the cake during baking. So please make sure to do a cake test before removing it! Also, remember the longer you bake the cake, the crumblier it gets. So try to avoid overbaking if you want a moist cake.
Please read my blogpost for storage and freezing instructions + helpful tips on making the perfect vegan cake!