Bright lemon zest and fresh-squeezed juice give this cake its sunny, tangy flavor, while the crumb bakes up soft and tender thanks to a classic creamed sugar base. Flour, baking powder, and baking soda come together into a simple batter that rises into a golden, fragrant loaf-style cake with just the right amount of springiness. Once it's cooled, a smooth powdered sugar glaze gets poured right over the top, cascading down the sides for that irresistible bakery-style finish. Every slice is citrusy, moist, and sweet without being heavy — the kind of dessert that disappears fast at brunch or afternoon coffee. It's a simple, no-fuss bake that fits easily into a vegetarian kitchen, and it comes together with nothing more than basic mixing bowls and a hand mixer.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with dairy free butter or cooking spray, then line the bottom with a round of parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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