This bright, citrusy cake gets its tang from plenty of fresh lemon zest and juice, folded into a tender crumb that bakes up golden with just-set edges. Plant-based milk and a touch of apple cider vinegar create the buttermilk-style tang that keeps the texture soft and moist, while a quick pour of sweet, tangy lemon glaze soaks into the warm cake for that signature sticky top. It's a straightforward one-bowl-batter situation, easy enough for a weeknight bake but pretty enough for company. Since the whole recipe skips meat, poultry, and fish entirely, it's a natural fit for a vegetarian table. Slice it into squares while the glaze is still setting for the best gooey-edged bite.
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)
