Introduction: Welcome to a citrus-infused symphony of flavors – behold our exquisite Vegan Lemon Drizzle Cake! Elevating the classic lemon cake to new heights of culinary excellence, this recipe marries the tangy zest of fresh lemons with the delicate sweetness of a moist, tender crumb. Whether you’re celebrating a special occasion or simply craving a slice of sunshine, this decadent dessert promises to tantalize your taste buds and uplift your spirits.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 1 cup unsweetened almond milk (or any plant-based milk of choice)
  • 1/2 cup vegetable oil (such as coconut or canola)
  • 1 teaspoon vanilla extract
  • For the lemon drizzle:
    • 1/2 cup powdered sugar
    • 2 tablespoons fresh lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir in the lemon zest, ensuring it’s evenly distributed throughout the dry ingredients.
  3. In a separate bowl, whisk together the fresh lemon juice, unsweetened almond milk, vegetable oil, and vanilla extract until well combined.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake texture.
  5. Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
  6. Bake the lemon drizzle cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. While the cake is baking, prepare the lemon drizzle by whisking together the powdered sugar and fresh lemon juice until smooth. Set aside.
  8. Once the cake is done baking, remove it from the oven and place it on a wire rack to cool for 10-15 minutes.
  9. While the cake is still warm, carefully poke several holes in the top using a skewer or fork.
  10. Drizzle the lemon drizzle evenly over the warm cake, allowing it to soak into the holes and create a sweet-tart glaze.
  11. Allow the cake to cool completely in the pan before slicing and serving. Garnish with additional lemon zest or slices for a decorative touch, if desired.

Introduction: Welcome to a citrus-infused symphony of flavors – behold our exquisite Vegan Lemon Drizzle Cake! Elevating the classic lemon cake to new heights of culinary excellence, this recipe marries the tangy zest of fresh lemons with the delicate sweetness of a moist, tender crumb. Whether you’re celebrating a special occasion or simply craving a slice of sunshine, this decadent dessert promises to tantalize your taste buds and uplift your spirits.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 1 cup unsweetened almond milk (or any plant-based milk of choice)
  • 1/2 cup vegetable oil (such as coconut or canola)
  • 1 teaspoon vanilla extract
  • For the lemon drizzle:
    • 1/2 cup powdered sugar
    • 2 tablespoons fresh lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir in the lemon zest, ensuring it’s evenly distributed throughout the dry ingredients.
  3. In a separate bowl, whisk together the fresh lemon juice, unsweetened almond milk, vegetable oil, and vanilla extract until well combined.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake texture.
  5. Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
  6. Bake the lemon drizzle cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. While the cake is baking, prepare the lemon drizzle by whisking together the powdered sugar and fresh lemon juice until smooth. Set aside.
  8. Once the cake is done baking, remove it from the oven and place it on a wire rack to cool for 10-15 minutes.
  9. While the cake is still warm, carefully poke several holes in the top using a skewer or fork.
  10. Drizzle the lemon drizzle evenly over the warm cake, allowing it to soak into the holes and create a sweet-tart glaze.
  11. Allow the cake to cool completely in the pan before slicing and serving. Garnish with additional lemon zest or slices for a decorative touch, if desired.

Nutritional Information (per serving, based on 12 servings):

  • Calories: 240 kcal
  • Total Fat: 10g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 1g
  • Sugars: 20g
  • Protein: 2g

Smart Weight Watchers Points: 7 points per serving

Conclusion: Our Vegan Lemon Drizzle Cake is not just a dessert; it’s a culinary masterpiece that celebrates the vibrant flavors of fresh citrus in every bite. From its tender crumb to its tangy-sweet glaze, every element of this cake is designed to delight your senses and leave you craving more. Whether enjoyed with a cup of tea on a lazy afternoon or presented as the pièce de résistance at your next gathering, this luscious creation is sure to impress even the most discerning palates. So, why wait? Indulge in a slice of sunshine and let the bright flavors of lemon transport you to dessert paradise!