Bright lemon zest and fresh-squeezed juice give this cake a sunny, tangy punch, while plant-based milk soured with a splash of apple cider vinegar keeps the crumb soft and tender. Melted vegan butter adds richness to the batter, and a careful hand with the flour ensures the texture stays plush instead of dense. Once baked to a golden, set top, the whole cake gets draped in a thick, pourable lemon glaze that soaks in slightly as it cools, leaving every square glossy and packed with citrus flavor. It slices into nine neat pieces, perfect for an afternoon treat or a simple dessert table. This one is a great fit for an egg free kitchen, delivering all the classic tender-crumbed, tangy-sweet lemon cake experience without missing a beat.
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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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