This recipe is for all lemon dessert lovers out there. Because there's nothing more delicious than this super lemony Vegan Lemon Yogurt Bundt Cake, drizzled all over with a divine lemon glaze. The vegan cake has a stunning red-gold crust and a soft, buttery crumb.
You might also like these recipes for vegan lemon pound cake and vegan lemon cake (with lemon curd icing).
Trapped in a winter wonderland yesterday, with the snow piling up outside, I channeled my time and energy into making the most divine Vegan Lemon Yogurt Bundt Cake.
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 for this lemon cake I packed the lemons in at three stages. There's lemon juice and zest in the batter, a lemony syrup that 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.
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 lemon cake, for the most flavor. And if you make this cake, be sure to come back and tell me if you liked it. You might also want to check out more lemony vegan desserts here on Holy Cow, including these awesome vegan lemon cream cheese cookies.
More vegan cake recipes
Recipe card
Vegan Lemon Yogurt Bundt Cake
Ingredients
- 3 cups unbleached all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon cornstarch
- ½ cup fresh squeezed lemon juice and zest of two lemons (I used meyer lemons, but regular lemons would work too)
- 1 cup sugar
- 2 teaspoon pure vanilla extract
- 1 cup avocado oil or any neutral 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.)
For the lemon syrup:
- ¼ cup lemon juice
- ¼ cup sugar
For the lemon glaze:
- ⅓ cup lemon juice
- ¾ cup powdered sugar
Instructions
- 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.
Notes
Nutrition Information
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Deb Vlahakis says
This cake is absolutely gorgeous. I needed this lemony lift after such a winter. Wish I could attach a picture
Vaishali says
So happy you loved it!
Melanie says
I love this recipe I have returned to it 3 or 4 times. Everytime it unmoulds perfectly as well. Thank you!
Tyra says
What kind unbleached flour did you use
Vaishali says
Any brand of unbleached all purpose flour that's on sale! 🙂
Marianne says
Totally delicious! Next time I make it and there definitely will be a next time could you use 1/2 cup applesauce and 1/2 cup oil instead of 1 cup of oil. It might change the flavour a bit, but I try to limit my oil?
Love your recipes, samosas are excellent.
Vaishali says
Hi Marianne, so happy you tried it! You could try subbing half the oil with applesauce but the cake might get a bit tender which could make it harder to unmold. Otherwise it shouldn't affect it much.
Felicia says
How long Will it stay good for? I have Made it before and love it. I wanna make one for school ideally 1-2 days in advance is that still as tasty?
Vaishali says
You can freeze it for longer periods, but for 1-2 days just store it in the refrigerator. It will be tasty!
Tara says
Hi I would love to try this recipe.
Would you know the ingredients in grams please.
Melanie says
Just made this to test out my new cast iron budnt pan! Worked great thank you
Jen says
Delicious recipe. I made it with gluten free flour and it worked perfectly. Thank you.
Suee33 says
Oh and if it helps anyone I did use So Delicious Dairy Free, unsweetened CoconutMilk yogurt alternative.
Suee33 says
I made this Yummy BEAUTIFUL Bundt Cake for our All Vegan after church Munchy table last week, it was a huge hit. It really looked nice too.
I am wondering can I make it GF an will it be as beautiful as your regular recipe... has anyone tried it?
ID says
Hi Vaishali , I dont have cashew yoghurt .... can i use plain yoghurt.... i know its a vegan recipe !
Vaishali says
Yes!
Ken says
I made it exactly as written-- my first vegan cake. Delicious!
Kelli says
Hi, is there a substitution for the lemon juice? Your recipe and cake look amazing. I’d just prefer to bake it as a regular vanilla flavored bundt cake without the lemon flavor. Thanks!
Vaishali says
Hi Kelli, use a vanilla flavored nondairy milk (same quantity as lemon juice) mixed with 1 tsp vinegar.
Danielle says
I can't wait to make this! I don't have a bundy pan though How many loafs would this Make and should I adjust the time to bake? My family will.love this for Easter!
Vaishali says
Hi Danielle, use two loaf pans! I'd start the toothpick test around the 35-minute mark.
Danielle says
Thank you! Can’t wait to make it tomorrow!
Sandra Maestas says
Can I use applesauce in place of the yogurt?
Angie says
Made this yesterday and it turned out perfect.
Lorrie says
Dear Lord in Heaven, this is amazing. I just made this. I didn't have any plain yogurt in the house. I only had So delicious Coconut milk pinapple brulee and strawberry banana yogurt...……...so guess who put 2 containers of each in their cake.....yep! This gal! I also substituted applesauce in place of the yogurt. This is a devine recipe to say the very least. The two yogurt flavor's I used do not pop out over the lemon. Still all lemon. My son and I don't know if we will have any cake left for my husband to enjoy! Will be making another cake this weekend im sure. Will have to make one to take to work. Onward to another one of your amazing recipes!!!
Radhika says
Hi Vaishali, thanks for posting such a fabulous adaptable recipe. I am sharing my experiment for the benefit of those who do not have access to vegan Curd nor your fabulous cashew Curd. I decided to make it with oranges because they were handy. Substitution for 2 cups vegan yogurt: paste of 12 cashews (soaked in hot water for some time) and 1 1/3 cup of coconut milk +6tsp white vinegar.
Made the soaking syrup, soaked the assortment of mini bundt/loaf cakes with it. The cake in 8" Bundt pan will travel, so it is going to be plain. The cakes wouldnt come out in one piece but this is probably because we don't have the patience to wait for them to cool down!! And no one seems to mind 🙂
Radhika says
Hi Vaishali, please help me decode this. Cake was delicious but very oily. That is the feedback I got I will probably use coconut milk+vinegar as a Curd substitution whenever I try this. Should I eliminate the cashew paste. Reduce the oil? Your tips will surely help. Thanks!
Vaishali says
Hi Radhika, the cake doesn't turn out oily for me, so I think the problem must be the coconut milk you're using. Coconut is very fatty and it also has an oily, strong flavor that you won't get from cashew or other storebought yogurts.
Lena says
This is the best lemon cake I've ever tasted!! So moist and so much lemon flavor throughout! My whole family loved it too. We are making for the second time tonight. Thank you for sharing with us!
Janet says
What can I do if I don't have any cornstarch?
Anon says
Buy some
Noola says
Mmmmm this cake is so yummy. It has made me want to bake again. I have tried so many vegan cake recipes and been disappointed but this was amazing. Thank you so much. I must try some more of your baking recipes 🙂
Keika says
I tried your recipe and it was perfect! My cake was so delicious and the most important it is cruelty free. Thank you so much
Carola says
Hello! I'm planning on making this tonight - so excited! Silly questions - where/how do you poke the holes for the syrup? I'm afraid of the holes showing! Thank you 🙂
Vaishali says
With a toothpick. They won't show! 🙂
Sonia says
What size Bundt pan did you use? I have an 11 cup ring pan that I want to fill about 2/3 high. Is this enough batter? It looks like it is.
Vaishali says
Hi Sonia, the bundt pan I used is a standard 10-cup size. An 11-cup pan would be fine.
Shannon says
Can u make cupcakes out of this batter
Vaishali says
Yes! Cut down baking time to about 22 minutes. Check with toothpick.
Jen says
I made this last night and it was delish! I skipped the syrup step, and it was still a big hit!
Vaishali says
Jen-- so happy you liked it!
Kimberly@FoodTalko says
This looks soooooo delicious! My friend just give a bundt pan as a present. I think I have a recipe to use it. to use it now!
Patti HARMAN says
Can not find under ingredients where it says about vanilla extract ?. How much ?
Culpritsmom says
Yes, how much vanilla extract?
Vaishali says
2 tsp!
Emily C says
I just made this cake and it was absolutely delicious! I followed the recipe exactly and wouldn’t change a thing. It’s so great to have another vegan desert recipe with no comprises in taste or indulgence!
Vaishali says
Awesome-- so happy you tried it, Emily!
Joann PUCCINI says
I made your lemon bundt cake..not only did everyone attack it ..not even a crumb..thank u..i have been a vegan 4 35yrs..i am in love with your site..jp
Vaishali says
Joann, 35 years-- you're an inspiration!!
Supriya says
Yummm! Can’t wait to try this!
Vaishali says
Hope you try, Supriya!
Janet says
Hi Vaishali,
Could stevia or date syrup be used instead of sugar?
Cheers.
Vaishali says
Hi Janet, date syrup or maple syrup would be fine. Not sure how stevia would work because sugar is a wet ingredient and I've not baked enough with stevia to know how it translates as a sugar substitute. But if you use and it works out, would be interested in hearing how it went.