But that was before I tasted it. Holy moly, this was one of the best cakes I’d ever had. Maybe I had just never had a really good lemon cake before. This cake, my friends, was all things good: tender, flavorful, and just sweet enough. And best of all, because it’s a simple bundt cake, it was pretty fuss-free. Yay!
Non-dairy milk. Just about any variety that’s unflavored and unsweetened will work. Vegan yogurt. I used Silk almondmilk yogurt. Preferably use plain yogurt that’s unsweetened, though vanilla yogurt will work in a pinch. Lemon juice. You definitely want to use fresh squeezed for this recipe — it will give your cake the best flavor. Lemon extract. All-purpose flour. I haven’t tested the recipe with any other types of flour, so I can’t say if they’ll work. Baking soda. Baking powder. Salt. Vegan butter. You should be able to find this near the regular butter at your supermarket. Look for brands like Earth Balance or Miyoko’s. Make sure to bring it up to room temperature before getting started. Sugar. Use organic sugar to keep the recipe vegan. Vegan food coloring. This is totally optional — just use it if you want to add some yellow flavor to your cake. I used Watkin’s brand. You could also use a pinch of turmeric. Powdered sugar. You also want to make sure this is organic.
Leftovers & Storage
Store any leftover vegan lemon cake in a sealed bag or container for up to 2 days at room temperature, up to a week in the fridge, or up to 3 months in the freezer. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
