Incredible Vegan Lemon Cake
This incredible vegan lemon cake uses the entire lemon for a sweet-yet-tart, zingy flavor. It boasts a melt-in-your-mouth texture and tender crumb, making it a guaranteed crowd pleaser for any special occasion.
Ingredients
- unspecified all-purpose flour
- unspecified salt
- unspecified baking powder
- unspecified baking soda
- 3 whole lemons
- 3 tablespoons lemon juice
- unspecified sugar
- unspecified aquafaba
- unspecified vegan butter
- unspecified oil
- unspecified vegan sour cream
- unspecified oat milk
- unspecified vanilla extract
Instructions
- In a medium or large bowl, whisk together the flour, salt, baking powder, and baking soda.
- Zest the 3 lemons using a microplane. Use a knife to remove the lemon peels and white pith. Remove the lemon segments from the white membranes, mince the lemon pieces, and pick out the seeds. Transfer the lemon pieces and accumulated juices to a strainer set over a bowl. Measure out 3 tablespoons lemon juice and keep it with the lemon pieces.
- Add the sugar and lemon zest to a large bowl. Use your hands to massage the zest into the sugar until well incorporated and soft.
- In a small bowl, add the aquafaba and whip on medium speed until foamy throughout.
- Add the softened vegan butter and oil to the lemon zest-sugar bowl. Beat until starting to get fluffy and glossy, about 1 minute.
- To the butter mixture, add the whipped aquafaba, vegan sour cream, oat milk, and vanilla. Mix on low until just combined. Finally, add the lemon pieces and juice.
- Mix again until the mixture is well blended. Add in half of the dry ingredients and mix on low until just combined. Use a silicone spatula to fold in the rest of the dry ingredients, taking care not to overmix. The batter should be fluffy and thick but airy.
- Divide the cake batter between two (8-inch) round cake pans that have been lined and greased.
- Bake in the oven at 350ºF/175ºC for 30 minutes. Allow cakes to fully cool on a wire rack, then refrigerate to make them easier to frost.
- Once fully cooled, frost the cakes with the Lemon Cream Cheese Frosting.