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. Check to get new recipe updates by email.
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.
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