Title: « Vegan Lemon Cake: A Zesty, Moist, and Irresistible Delight »

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  • 1½ cups all-purpose flour (or gluten-free flour blend)
  • 1 cup sugar (or coconut sugar for a natural option)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plant-based milk (e.g., almond, soy, or oat)
  • ¼ cup vegetable oil (or melted coconut oil)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

Step 1: Preheat and Prepare the Pan

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line an 8-inch round or square cake pan with parchment paper.

Step 2: Mix the Dry Ingredients

  1. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

Step 3: Combine the Wet Ingredients

  1. In a separate bowl, mix the plant-based milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until well combined.

Step 4: Make the Batter

  1. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be smooth.

Step 5: Bake the Cake

  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the Lemon Glaze

  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar (for a thicker glaze) or lemon juice (for a thinner glaze).

Step 7: Glaze and Serve

  1. Once the cake is completely cool, drizzle the lemon glaze over the top.
  2. Let the glaze set for a few minutes before slicing.

Why You’ll Love This Recipe

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