Vegan Lemonade Cake: A Zesty and Refreshing Treat

1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan. Alternatively, line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate bowl, combine the plant-based milk, vegetable oil, lemon juice, lemon zest, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, whisking until you have a smooth batter. Be careful not to overmix.
2. Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
3. Make the Lemonade Glaze
In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice. Stir until smooth. Add an additional tablespoon of lemon juice if needed to achieve your desired consistency.
For extra zing, stir in the zest of 1/2 lemon.
4. Glaze the Cake
Once the cake is completely cool, pour the glaze evenly over the top, letting it drip down the sides.
Allow the glaze to set for 10–15 minutes before serving.
Serving Suggestions
Garnish with lemon slices, fresh mint leaves, or a sprinkle of powdered sugar for a decorative touch.
Serve with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream for added indulgence.
Tips for Success