Bright lemon zest and fresh-squeezed juice do the heavy lifting in this tender, moist snack cake, with a splash of vanilla rounding out the flavor. The batter comes together quickly with plant-based milk soured with a touch of apple cider vinegar, folded gently with flour so the crumb stays soft rather than dense. Baked in a single square pan, it turns golden at the edges while staying pillowy in the center, then gets finished with a glossy, pourable glaze that soaks into the warm top. Every square ends up sunny, tangy, and fragrant with citrus, the kind of cake that tastes like spring no matter the season. It's a solid pick for an added sugar–conscious kitchen, letting the lemon do all the flavor work without feeling like a compromise dessert.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →9 servings
Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan and line the bottom with parchment paper.
Stir together the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
