This vegan lemon cake is incredibly moist, fluffy, fresh, aromatic and so delicious. You can make it yourself in a flash with ordinary ingredients. The eggless lemon cake is perfect for dessert with coffee or tea. It is guaranteed to please not only vegans. A detailed recipe for the lemon cake vegan with exact quantities and step-by-step instructions you can find here at the bottom.
Eggless lemon cake
This lemon cake comes without egg and other animal products. This, of course, makes the recipe ideal especially for those on a vegan diet. Even if you are not vegan and spontaneously want to conjure up a quick delicious cake on the dining table, but no eggs or no butter just at home, the vegan lemon cake recipe fits just right for it.
Moist vegan lemon cake with yogurt
The vegan cake with lemon owes its moisture not only to the vegetable oil but also to the vegetable yogurt. Also its so fluffy consistency comes from the yogurt with which the batter is prepared. I used soy yogurt for the recipe. You can also use another vegetable yogurt. Alternatively, you can omit the yogurt and put more plant milk in the batter instead. In this case, you would have to adjust the amount of vegetable milk so that the batter is thick and not too runny.
Delightful taste not only for vegans
This eggless lemon cake tastes incredibly moist, fluffy and heavenly delicious. If you don’t tell anyone, they’ll never guess that it’s vegan and that you made it without butter or cow’s milk, among other things. Thus, the pound cake with lemon is guaranteed to convince not only vegans at the dinner table. Even your guests, who don’t necessarily eat a plant-based diet, will be delighted with this dessert.
Very easy and lightning quick preparation
This cake recipe is probably the easiest of all the ones you know. You just have to mix all the ingredients into the batter and then let the oven do its work. After cooling, you just cover the vegan lemon cake with the icing made with lemon juice and powdered sugar. You’re ready to start snacking.
Make muffins, sheet cake, bundt cake with the batter
I baked the eggless lemon cake in a loaf pan. Alternatively, a round springform pan, for example, is also well suited for this. Or you can take a bundt pan to bake the cake. You can also make delicious vegan lemon muffins with the batter. You can also bake a sheet cake with lemon according to the recipe. Depending on the size of your baking sheet, you may need to double the recipe amount. Note that the baking time given in the recipe can vary greatly, depending on the size of your baking pan.
This lemon pound cake is
vegan – without egg and other animal products,
very easy and quick to make,
ideal for dessert with coffee or tea.
Vegan lemon cake – the recipe
The eggless vegan lemon cake is very easy and quick to make. In no time you can conjure up a delicious dessert for coffee or tea with this recipe, which is guaranteed to delight your loved ones. Here you can get a rough idea of how the preparation works and what you need for it. The exact quantities and step-by-step instructions, according to which you can make the lemon cake vegan, you can find here below in the box recipe.
For the recipe you need
lemon juice and lemon zest,
plant milk and vegetable yogurt – I had soy milk and soy yogurt,
vegetable oil – I had canola oil,
baking powder and baking soda.
For the icing you will also need
and lemon juice.
How to make lemon cake vegan: here’s how (Check out the detailed recipe below.)
First, mix all the dry ingredients together. Then mix all the liquid ingredients, including the lemon zest. Now, add the liquid mixture to the dry mixture and mix just briefly to make a thick batter.
Pour the batter into a loaf pan greased with vegetable oil and dusted with flour and bake the cake at 180 °C for about 40 minutes.
After the vegan lemon cake has cooled down, pour the icing made of powdered sugar and lemon juice over it. Done!
How to make lemon cake vegan: tips and tricks
You can adjust the amount of sugar for the cake according to your taste.
Instead of soy milk, you can use another plant milk, for example oat, lupine or almond milk.
Instead of soy yogurt, you can use another plant-based yogurt alternative. You can also omit the yogurt and put more plant milk in the batter instead. You would need to adjust the amount of plant milk in this case so that your batter becomes thick.
Since the batter contains a lot of acid (larger amount of lemon juice), the baking soda in addition to the baking powder will ensure that vegan lemon cake rises well during baking. So you should not omit the baking soda in the recipe.
Stir the batter in any case not too long, but only briefly until a homogeneous consistency. Otherwise, your vegan lemon cake might taste rubbery and firm after baking.
You can omit turmeric powder from the recipe. It just adds more color.
To bake the cake, you’ll need an approx. 25 cm x 10 cm loaf pan.
Be sure to grease the loaf pan thoroughly and dust it with flour so that you can easily remove the cake from the pan after baking.
Do not bake the lemon pound cake longer than necessary, otherwise it may taste dry and not moist. To check if the cake is done baking, do a stick test. To do this, carefully poke a wooden skewer about halfway through the cake. If no batter remains stuck to the skewer after pulling it out, the cake can be taken out of the oven.
Since vegan lemon cake does not contain eggs and other binders, it is very soft, especially while it is still hot. That’s why you should let it cool in the loaf pan for a while and then at room temperature completely, so that the cake doesn’t fall apart when you cut it.
Did you make the lemon cake vegan using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded with the lemon pound cake.
Got an appetite for more delicious vegan pound cakes? Try also:
This vegan lemon cake is incredibly moist, fluffy, fresh, aromatic and so delicious. You can make it yourself in a flash with this recipe using ordinary ingredients. The eggless lemon cake is perfect for dessert with coffee or tea. It is guaranteed that not only vegans will love it.
1pinch ofturmeric powder(alternatively, for color)
vegetable oil to grease the loaf pan
flour for dusting the loaf pan
for the icing
approx. 25mllemon juice(freshly squeezed)
Grease the loaf pan with vegetable oil and dust with flour, tapping off the excess flour.
Mix flour, sugar, baking powder, baking soda, salt and turmeric powder.
Mix soy milk, soy yogurt, vegetable oil, lemon juice and lemon zest.
Add the mixture of liquid ingredients to the mixture of dry ingredients and mix it briefly and briskly to form a thick batter.
Pour the batter into the loaf pan and bake the cake in a preheated oven at 180 °C top and bottom heat for about 40 minutes. Let the lemon cake cool a bit in the loaf pan first, then take it out and let it cool completely.
Preparation of the icing
Put powdered sugar in a bowl, add lemon juice gradually, stirring until you have a viscous white icing.
Pour the sugar icing over the top of the lemon cake and let it dry briefly.
You can adjust the amount of sugar for the cake to taste.
Instead of soy milk, you can use another plant milk.
Instead of soy yogurt, you can use another plant-based yogurt alternative. You can also omit the yogurt and put more plant milk in the batter instead. In this case, adjust the amount of vegetable milk so that the dough becomes thick.
In no case stir the dough too long, but only briefly until a homogeneous consistency. Otherwise, the vegan lemon cake might taste rubbery and firm after baking.
Do not bake the lemon pound cake longer than necessary, otherwise it might taste dry and not moist. To check if the cake is done baking, do a chopstick test.
Since the vegan lemon cake does not contain eggs and other binders, it is very soft, especially while it is still hot. That's why let it cool completely before cutting it.
The time to cool the cake is not included in the preparation time.
Note the detailed tips and tricks for making the lemon cake vegan at the top of the post.