Description
This is one of my absolute favorite bakes—soft, zesty cake with a crunchy lemon glaze 🤤.
Ingredients
Scale
- 2 1/2 cups self-rising flour
- 1/4 cup vegan vanilla protein powder (or use more flour)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup sugar
- 1 1/2 cups dairy-free milk (I used almond milk)
- 3 1/2 tablespoons lemon juice
- 1/3 cup dairy-free yogurt
- 1/4 cup neutral oil (like vegetable oil)
- Zest from 1 lemon
Glaze
- 2 tablespoons lemon juice
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 340°F (170°C).
- Grease a bundt pan.
- Mix the milk and lemon juice together and set aside to thicken.
- Sift the dry ingredients into a large bowl.
- In a separate bowl, mix the wet ingredients.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Pour the batter into the bundt pan.
- Mix the glaze ingredients together and pour it over the cake while it’s still slightly warm. Allow the cake to cool completely before slicing.