Description
Luscious Lemon Cake brings Mediterranean sunshine to your dessert table with its zesty, plant-based charm. Silky crumb and bright citrus notes dance together, promising a refreshing slice of pure vegan delight you’ll savor to the last crumb.
Ingredients
Scale
Flour and Dry Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (200 grams) granulated sugar
- 1/2 teaspoon salt
Liquid Ingredients:
- 1/4 cup (60 milliliters) fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 cup (120 milliliters) unsweetened applesauce
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) non-dairy milk (almond, soy, or oat)
- 1 teaspoon vanilla extract
Instructions
- Prepare the kitchen workspace and gather all essential tools, ensuring oven is calibrated to 350F (175C) with a rack positioned in the center.
- Thoroughly coat a 9-inch round cake pan with plant-based oil or vegan butter, creating a smooth non-stick surface.
- Sift together flour, baking powder, baking soda, granulated sugar, and salt in a spacious mixing bowl, eliminating potential lumps and creating a uniform dry mixture.
- In a separate vessel, vigorously whisk lemon juice, freshly grated lemon zest, smooth applesauce, neutral vegetable oil, unsweetened non-dairy milk, and pure vanilla extract until ingredients are fully integrated.
- Gently fold wet ingredients into dry ingredients, using circular motions to combine until just incorporated, being careful to avoid overmixing which could compromise cake’s delicate texture.
- Transfer batter into prepared pan, smoothing the surface with a spatula to ensure even distribution and eliminate potential air pockets.
- Place cake pan in preheated oven and bake for 32-35 minutes, rotating midway to guarantee consistent browning.
- Verify doneness by inserting a clean toothpick into cake’s center – it should emerge without raw batter clinging to it.
- Remove from oven and allow cake to rest inside pan for 10 minutes, enabling gentle cooling and preventing potential structural collapse.
- Carefully transfer cake onto a wire cooling rack, permitting complete temperature reduction before slicing and serving.
Notes
- Opt for fresh, high-quality lemons to maximize the bright, zesty flavor and ensure the most vibrant citrus notes in your cake.
- Use room temperature non-dairy milk and other wet ingredients to help create a smoother, more evenly mixed batter that promotes better rising.
- For a gluten-free version, swap all-purpose flour with a blend of almond and coconut flour, adding an extra tablespoon of baking powder to maintain the cake’s light texture.
- Enhance the lemon intensity by brushing the cooled cake with a simple lemon syrup made from fresh lemon juice and sugar, creating a moist and extra tangy dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg