Bright lemon zest and fresh juice pack this cake with sunny citrus flavor in every bite, and the plant-based milk soured with a splash of apple cider vinegar gives the crumb that classic tender, tangy lift. Folding the batter just until combined keeps things soft and light, not dense, so it bakes up into a golden square that pulls slightly from the pan edges when it's ready. The lemon glaze poured over the warm cake soaks in slightly at the edges while setting into a smooth, sweet-tart layer on top. Cut into nine squares, it's an easy make-ahead treat for potlucks, brunch spreads, or an afternoon slice with tea. This one's a genuinely great pick for a dairy free dessert table — nobody will be reaching for a different cake.
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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.
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