Ingredients

The following ingredients have 4 Servings
  • 1 cup unflavored and unsweetened non-dairy milk
  • 1/3 cup unflavored and unsweetened vegan yogurt
  • 1/4 cup lemon juice
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegan butter, (brought up to room temperature)
  • 1 3/4 cup organic sugar
  • 1/2 teaspoon yellow food color ((optional))
  • 1 cup powdered sugar, (plus more as needed)
  • 2 tablespoons lemon juice, (plus more as needed)

Instruction

  • Preheat the oven to 350°F and lightly oil and flour a 10-inch bundt pan.
  • Stir the milk, yogurt, lemon juice, and lemon extract together in a small bowl or liquid measuring cup.
  • Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.
  • In a separate large mixing bowl, beat the butter and sugar together with an electric mixer at high speed until blended.
  • Begin beating the milk mixture into the butter mixture, adding a bit at a time and beating it at low speed to avoid splashing.
  • Begin adding the flour mixture to the milk and butter mixture, about a third at a time, beating each addition in at high speed until fully incorporated.
  • Add food coloring if desired, and continue beating the batter just until smooth, about 30 seconds to a minute.
  • Transfer the batter to the bundt pan.
  • Bake the cake for about 50 minutes, until a toothpick inserted into the center comes out clean.
  • Transfer the cake to a cooling rack. Loosen the sides from the pan with a knife, but leave the cake in the pan until it is completely cool.
  • To make the glaze, stir the powdered sugar and lemon juice together in a medium bowl. Add some extra powdered sugar if it seems too thin, or some extra lemon juice if it seems too thick.
  • When the cake has cooled, carefully remove it from the pan by inverting it onto a plate.
  • Drizzle the cake with glaze.
  • Slice and serve.