Vegan Lemon Cake

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photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
10
Serves:
20-30
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ingredients

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directions

  • Mix dry ingredients (except sugars).
  • Finely grate lemon peel and stir it inches.
  • Squeeze the lemon's juice into a small bowl, mix it with the powdered sugar, and set it aside.
  • Beat margarine and brown sugar and add egg replacer.
  • Add flour mixture and milk to margarine mixture.
  • Add vanilla.
  • Pour into greased loaf pan and bake for 1 hour at 350°F.
  • Let cool for at least 20 minutes.
  • Invert onto a serving plate and drizzle with glaze (lemon juice and powdered sugar combination).

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Reviews

  1. This was a great treat! I love that the ingredients were basics, nothing crazy that I had to go out shopping for. I used applesauce as the egg substitue (1/4 cup applesauce mixed w/ 1/2 teaspoon baking powder per "egg") and it was perfect. I think I will try to make a thicker glaze but the cake was moist and very tasty! My husband loved it and it was very easy to make!
     
  2. This was a great loaf cake! Dense, moist, flavorful - everything I was hoping it would be. My vegan brother begged me for a lemon cake, so I made it this morning. We ate the entire thing, just the two of us, in one sitting! I'm on a mission to show people that vegan foods (and desserts in particular) can be delicious and satisfying. This is going to be a recipe that I use time and again to prove that point. Thanks so much!
     
  3. Great cake! It's moist, dense, and very sweet. I cooked mine in a 9 inch round pan rather than a loaf pan for 50 minutes, and I used 1/3 cup oil rather than margarine, and it came out great!
     
  4. Great Flavor. Recipe is inappropriately named "cake" as the denseness leads this to be much more of a "bread". I'd compare this to banana or zucchini bread. With that said, I was very pleased to find a recipe that negated egg and butter. I doubled the entire recipe. I took the advice of fellow reviewers and: replaced margarine with 1/3 cup of olive oil x 2. Replaced 2 egg substitute with one whole banana mashed with 1/4 teaspoon of baking powder + 1/2 cup of applesauce with 1/4 teaspoon of baking soda (this was equal to 2 eggs). The added baking soda was in addition to the baking soda called for in the recipe, which again I doubled. Also added about 1/2 cup of fresh squeezed lemon juice to the bread mix. The glaze is a must, continue to add powder sugar until you reach the thickness you desire. This is a great recipe but don't get your tongue set to have a light, fluffly cake - this will be a dense moist lemon bread that goes great with a cup of black coffee. Enjoy.
     
  5. Wow this bread is good. I followed the cooking time which was precise the crust is sweet and golden brown with a slight crunch. I added a 1/4 cup of blueberries to the batch before baking and the lemon zest adds a burst of citrus and compliments the berries. I used I mashed bananna instead of the egg replacer which helps the bread to retain its moisture. Will double the batter next time to share with company.
     
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Tweaks

  1. Great Flavor. Recipe is inappropriately named "cake" as the denseness leads this to be much more of a "bread". I'd compare this to banana or zucchini bread. With that said, I was very pleased to find a recipe that negated egg and butter. I doubled the entire recipe. I took the advice of fellow reviewers and: replaced margarine with 1/3 cup of olive oil x 2. Replaced 2 egg substitute with one whole banana mashed with 1/4 teaspoon of baking powder + 1/2 cup of applesauce with 1/4 teaspoon of baking soda (this was equal to 2 eggs). The added baking soda was in addition to the baking soda called for in the recipe, which again I doubled. Also added about 1/2 cup of fresh squeezed lemon juice to the bread mix. The glaze is a must, continue to add powder sugar until you reach the thickness you desire. This is a great recipe but don't get your tongue set to have a light, fluffly cake - this will be a dense moist lemon bread that goes great with a cup of black coffee. Enjoy.
     
  2. I made this cake gluten and vegan by substituting the flour for a rice flour, potato starch and tapioca starch and guar gum. As soon as I took the cake out of the oven I poked holes in the cake and poured a lemon juice and sugar glaze over the cake and allowed it to soak in. The cake is small if you make it into a bunt cake.
     
  3. This recipe is DELICIOUS! I took it to potluck, and several people wanted the recipe. I did make some changes, however, I used white sugar instead of brown, and I didn't use all the lemon juice in the icing. I found that to make the icing the right consistency, you really need to use more powdered sugar, and maybe a little bit of margerine--but that's just me. The taste was EXCEPTIONAL!
     

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