The vegan lemon cake with icing, like the orange cake, is an easy dessert to make and is completely vegan, and with the lemon icing, it will be even more delicious. On this occasion, I prepared it in a star shape to make it shine on the holiday table, but you can make it all year round in any mold.
The vegan lemon cake with icing, in its simplicity, is highly appreciated at the end of a meal and will be a great success among your guests. Make sure to get organic lemons, as you’ll be using the peel as well, and get ready to make the lemon sugar glaze to decorate it.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 12.3 oz lemons (whole and organic)
- 2.5 cups all-purpose flour
- 1.4 cups sugar
- 7 tbsp sunflower oil
- 3.4 oz plant-based cream
- 1/3 cup cornstarch
- 1 packet baking powder
- 1 tbsp orange paste (optional)
- vanilla powder (1 packet)
- decorations as desired
- 2.5 cups powdered sugar
- to taste lemon juice (1 lemon)
- yellow food coloring (optional)
Steps
Wash the lemons well, cut them into pieces with the peel, and remove the seeds.
Blend them until you get a fine paste. Add the sugar, cream, oil, the optional orange paste (replaceable with grated orange zest), and continue blending the lemon cream.
Finally, add the water and finish blending the mixture.
Transfer the lemon cream to a bowl and gradually add the sifted flour, cornstarch, vanilla powder, and baking powder. The baking powder will have a foamy reaction when in contact with the lemon; don’t worry, it’s normal.
Mix the batter well, then transfer it into the greased and floured star mold.
If you don’t have a star-shaped mold, you can use any other shape, a round cake pan, or a loaf pan.
Preheat the oven to 340°F if using a fan setting, or to 355°F if static, and bake the lemon cake for 40 minutes on the middle/lower rack.
Oven times can vary slightly, so I recommend checking the cake with a wooden skewer after 30 minutes. If the skewer comes out dry, the cake is cooked; if it comes out still wet with batter, it needs another 5/10 minutes.
Once done, remove it from the oven and let it cool before pouring the icing over it.Prepare the lemon sugar icing.
In the powdered sugar, add 2 tablespoons of lemon juice at a time, mixing the two ingredients.
Stop when the mixture looks glossy and creamy but not runny, as it might drip and not cover the cake.
Finally, add a few drops of yellow food coloring, or a pinch of saffron, to color the icing.
Immediately spread the icing over the cake using a smooth spatula. Finally, decorate the cake with your creativity, stars, silver balls, lemon slices, and place it in the fridge before serving.
