This recipe is for all lemony dessert lovers out there. Because what can be more delicious than a Vegan Lemon Yogurt Bundt Cake, drizzled over with a divine lemon glaze? A vegan, soy-free recipe.
Trapped in a winter wonderland yesterday, with the snow piling up outside, I channeled whatever little spare time I had after my work-at-home day into making this divine Vegan Lemon Yogurt Bundt Cake.
Jay, who loves anything lemony, had been after me to make a lemon cake, and I picked a bag of meyer lemons to do just that because, honestly, lemon cake? Who needs any motivation for that, or even a nine-year-old going please, mom?
One of the problems with lemon desserts is that no matter how much lemon juice you add to the batter, the flavor tends to dissipate during baking. So in this dessert, I packed the lemons in at three stages. There’s lemon juice and zest in the batter, then a lemony syrup goes over the cake after baking, and finally, there’s an absolutely scrumptious lemon glaze that gets drizzled over the cake. It not only looks pretty, it really is the icing on this cake.
More vegan cake recipes:
This is a spectacular-looking cake as well, with a dark red-gold crust. The crumb is tender and soft, thanks to the yogurt, and melts in the mouth. If you want to make a smaller cake, halve the recipe and bake in a loaf pan or an 8-inch cake pan.
Make sure you reserve some of the glaze to drizzle over the individual slices when you serve the cake, for the most flavor. And if you make this cake, be sure to come back and tell me if you liked it.
I’ll leave you now with the recipe and some photos of Leo and Lily enjoying the snow– our first major snowfall in the Washington area this season, and that too in Spring! But who’s complaining?
- 3 cups unbleached all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp cornstarch
- 1/2 cup fresh squeezed lemon juice and zest of two lemons (I used meyer lemons, but regular lemons would work too)
- 1 cup sugar
- 2 tsp pure vanilla extract
- 1 cup vegetable oil (I used avocado oil, which is flavorless. You can use olive, but I find the olive oil sometimes tends to overpower the lemons)
- 2 cups vegan yogurt (I used my homemade cultured cashew yogurt, but use any unsweetened storebought yogurt. Cashew yogurt would be ideal)
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1/3 cup lemon juice
- 3/4 cup powdered sugar
Preheat the oven to 350 degrees F.
In a bowl, mix the flour, baking soda, baking powder, cornstarch, and salt.
In a larger bowl, mix the oil, sugar, yogurt, vanilla extract, and lemon juice and zest until combined.
Add the flour to the wet mixture in three batches, mixing thoroughly with a spatula after each addition. Make sure you scrape the bottom and sides of the bowl after each addition.
Prepare a bundt pan by spraying with cooking spray. Pour the batter evenly into the bundt pan. Place it in the oven and bake 50-60 minutes or until a skewer inserted in the center of the cake comes out clean.
Place the bundt pan on a rack and unmold the cake after 10 minutes. It should come out very easily, but if you need help, run a knife gently along the edges.
Prepare the syrup by melting the sugar with the lemon juice. Poke some holes into the bundt cake with a toothpick, and drizzle on the syrup. Let the cake cool thoroughly.
Once the cake has cooled, prepare the glaze by mixing the confectioners' sugar with the lemon juice. Drizzle it over the bundt cake, and reserve some glaze to drizzle over individual slices.
Recipe for cashew yogurt.
There are few things as heartbreaking as learning about the end of a subspecies, and I had tears in my eyes as I read about Sudan, the world’s last male northern white rhinoceros, dying this week in Kenya. His death comes at a time when rhinos around the world are threatened with extinction, largely because of poachers seeking rhino horn. Makes me so angry.