Vegan Lemon Cake with Yogurt
This vegan lemon cake is one of my favorite cakes for spring and summer. It’s super delicious, fluffy, and moist. The secret ingredient is soy yogurt!
Servings Prep Time
1bundt cake 5minutes
Cook Time Passive Time
3minutes 40minutes
Servings Prep Time
1bundt cake 5minutes
Cook Time Passive Time
3minutes 40minutes
Ingredients
For the vegan lemon cake:
For the glaze:
Instructions
  1. Preheat the oven to 385 °F.
  2. Grease the bundt pan with vegan margarine and lightly dust with flour. Melt the margarine in a small pot.
  3. In a large mixing bowl, combine all ingredients and stir with a wooden spoon. Pour the dough into the bundt pan and bake for about 40 minutes. Use a toothpick to check if the cake is ready. Leave in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
  4. Meanwhile make the glaze: Combine the powdered sugar, the lemon juice, and the water and stir well. Once the cake has cooled, pour the glaze over the cake and sprinkle with the remaining lemon zest. Enjoy!