Vegan Meyer Lemon Cake

Hey there! It’s been a while! Have I really not posted since last July?! Well, I’m back again with a Meyer lemon cake that is great for social gatherings, especially with Easter around the corner. 

This cake is adapted from the OhSheGlow’s Fail-Proof Vegan Chocolate Cupcakes. I guess I really tested the “fail-proof-ness” of the recipe. 😉

Vegan Meyer Lemon Cake

2017-04-11 15:49:51

Serves 12

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Prep Time

15 min

Prep Time

15 min

202 calories

33 g

0 g

7 g

2 g

1 g

67 g

115 g

16 g

0 g

6 g

Nutrition Facts

Serving Size

67g

Servings

12

Amount Per Serving

Calories 202

Calories from Fat 62

% Daily Value *

Total Fat 7g

11%

Saturated Fat 1g

5%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 0mg

0%

Sodium 115mg

5%

Total Carbohydrates 33g

11%

Dietary Fiber 1g

2%

Sugars 16g

Protein 2g

Vitamin A

0%

Vitamin C

4%

Calcium

3%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Dry ingredients

1. 235 grams all purpose flour (or 1 1/2 cups + 1/3 cup)
2. 1 teaspoon baking powder
3. 1/2 teaspoon salt
4. zest of one lemon

Wet ingredients

1. 3/4 cup organic cane sugar
2. 3/4 cup + 2 tablespoons nondairy milk
3. 4 tablespoons freshly squeezed Meyer lemon juice
4. 1/3 cup oil (I used avocado oil, but olive or walnut oil would work nicely)

Optional glaze

1. 1/3 cup powdered sugar
2. 3-4 teaspoons lemon juice (or more, if needed)

Instructions

1. 1. Preheat oven to 350ºF and grease and flour a loaf pan.
2. 2. Sift together the dry ingredients, flour, baking powder, salt, and lemon zest, in a large mixing bowl.
3. 3. In a separate bowl, combine the wet ingredients, sugar, milk, lemon juice, and oil.
4. 4. Combine the wet and dry ingredients in the large bowl and whisk until no clumps remain.
5. 5. Pour the batter into the prepared loaf pan and bake at 350ºF for 50-65 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. 6. Remove the cake from the pan and allow it to cool on a cooling rack for at least 20 minutes before serving. Combine the glaze ingredients, if using, and drizzle over cooled cake. Top with more lemon zest or edible flowers such as rosemary. Store in an airtight container or bread bag for up to one week or freeze for up to 2 months.

By Annalise G.

beta

calories

202

fat

7g

protein

2g

carbs

33g

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Busy Spoons https://www.busyspoons.com/

Vegan Meyer Lemon Cake