Easy Vegan Lemon Cake

Ingredients

Dry ingredients:

• 2 cups (250 g) all-purpose flour

• 1 cup (200 g) sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

Wet ingredients:

• 1 cup (240 ml) unsweetened plant milk (soy or almond work best)

• 1/2 cup (120 ml) neutral oil (sunflower, canola, or light olive oil)

• 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

Instructions

1. Prepare the pan
   Preheat oven to 350°F (175°C).
   Grease and line an 8-inch (20 cm) round cake pan.

2. Mix dry ingredients
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Mix wet ingredients
   In a separate bowl, whisk together plant milk, oil, lemon juice, lemon zest, and vanilla extract.

4. Combine
   Pour the wet ingredients into the dry ingredients.
   Mix gently until just combined. Do not overmix. A few small lumps are fine.

5. Bake
   Pour batter into the prepared pan.
   Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool
   Let the cake cool in the pan for 10 minutes.
   Transfer to a wire rack and allow it to cool completely before adding glaze.

Optional Lemon Glaze

• 1 cup powdered sugar

• 2–3 tablespoons lemon juice

Mix until smooth and pour over the cooled cake.

Optional variations:

• Add 1/2 teaspoon turmeric for brighter color.

• Add 1 teaspoon lemon extract for stronger lemon flavor.

• Fold in 1/2 cup blueberries for a lemon-blueberry version.