Vegan Lemon Cake (simple, moist, delicious)

🧂 Ingredients

• ½ cup non-dairy milk
• ½ cup non-dairy yogurt

  or sub more milk
• 1 lemon

  ¼ cup juice + 1-2 tbsp zest
• 2 ½ cups all-purpose flour

  or gluten-free flour (*see notes)
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup sugar
• ½ cup canola oil

  or other neutral oil
• 1 tsp vanilla extract
• ½ cup strawberries (fresh or frozen)

  you’ll need 1-2 tbsp strawberry juice, or use only lemon juice
• 1-2 tbsp lemon juice
• 1 ⅓ cup powdered sugar

Instructions

• 1 Preheat your oven to 355 °F (180 ℃). Grease and line an 8.5-inch loaf pan.
• 2 Sift the flour, baking powder, baking soda, and salt into a large bowl. Then,
  whisk in the sugar to combine. Set aside.
• 3 Add the non-dairy milk, non-dairy yogurt, oil, lemon juice, lemon zest, and
  vanilla extract to a measuring cup and stir to combine. Then pour it into the
  flour mixture and stir until just combined. (Please do not overmix, or your
  lemon cake will be dense).
• 4 Pour the batter into your prepared pan, smoothing out evenly. Gently, tap the
  pan a few times on your work surface to remove any air bubbles and level out the
  top.
• 5 Bake for 55-60 minutes, or until a toothpick inserted into the center of your
  cake comes out clean. (If it gets too brown during baking, cover loosely with a
  piece of parchment paper).
• 6 Allow to cool for 10-15 minutes in the pan, then remove onto a cooling rack and
  allow to cool completely.
• 7 Place the chopped strawberries in a small saucepan. Bring to a simmer over
  medium heat, stirring constantly, until they have become soft enough to mash,
  about 2-3 minutes. Place a fine-mesh strainer over a small bowl and push the
  strawberry puree though, leaving any seeds/large chunks behind. Measure out 2
  tablespoons of the strawberry juice (you can use the rest as a topping
  for pancakes [https://biancazapatka.com/en/?s=pancakes], waffles
  [https://biancazapatka.com/en/easy-vegan-waffles/], or enjoy with non-dairy
  yogurt). Allow to cool completely before using it.
• 8 Stir together the powdered sugar, strawberry juice, and lemon juice until a
  smooth paste forms. (If it's too thick, add more lemon juice. If it's too
  watery, add more powdered sugar).
• 9 Pour the glaze over your cooled lemon cake.
• 10 Serve and enjoy!

Nutrition Info