Scrumptious Vegan Lemon Cake: A Burst of Citrus Bliss
Introduction:
Indulge in the zesty goodness of our Vegan Lemon Cake, a tantalizing treat that’s both light and refreshing. This delightful dessert captures the essence of fresh lemons, offering a burst of citrus flavor in every bite. Whether you’re hosting a special gathering or simply craving a slice of something sweet, this cake is sure to impress with its moist texture and vibrant taste. Plus, it’s entirely plant-based, making it suitable for vegans and non-vegans alike. Let’s dive into the details of this irresistible recipe!
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions:
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until well incorporated.
- In a separate bowl, whisk together the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until evenly combined.
- Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Mix until just combined, being careful not to overmix the batter.
- Transfer the batter into the prepared cake pan, spreading it out evenly with the spatula. Smooth the top to ensure an even surface.
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides for a decorative finish.
- Slice the cake and serve it on its own or with a dollop of dairy-free whipped cream for an extra special touch.
Nutritional Information:
- Serving Size: 1 slice (1/12 of cake)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 2g
Smart WW Points:
- Each slice of this Vegan Lemon Cake is approximately 6 SmartPoints on the Weight Watchers plan. However, individual points may vary depending on specific ingredients and serving sizes.
Indulge in the citrusy bliss of our Vegan Lemon Cake for a delightful dessert experience that’s both satisfying and guilt-free!