This vegan lemon yogurt cake is bright, tender, and easy to make with everyday ingredients. Plant-based yogurt gives it moisture and a gentle tang, while fresh lemon zest keeps the flavor lively and fresh.

It is the kind of loaf cake that works for brunch, afternoon coffee, or a simple dessert when you want something light but still satisfying.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 2 teaspoons baking powder
• 3/4 teaspoon sea salt
• 1/2 cup cane sugar
• 1 tablespoon lemon zest
• 3/4 cup unsweetened plant-based yogurt
• 1/2 cup extra-virgin olive oil
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice

Lemon glaze

• 3/4 cup powdered sugar
• 1 to 2 tablespoons fresh lemon juice

Instructions

1. Preheat the oven to 350°F and lightly grease an 8×4-inch loaf pan.
2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In another bowl, rub the lemon zest into the sugar with your fingertips to bring out the citrus flavor. Whisk in the yogurt, olive oil, vanilla, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir just until combined.
5. Pour the batter into the loaf pan and bake for 40 to 50 minutes, or until a toothpick comes out mostly clean.
6. Let the cake cool completely before removing it from the pan.
7. Whisk together the glaze ingredients and drizzle over the cooled cake.

Tips for the best texture

• Use unsweetened plain plant yogurt for the most balanced flavor.
• Do not overmix the batter.
• Let the loaf cool fully before glazing so the topping stays bright and smooth.

Read Also:

• Peach Cobbler with Ginger Biscuits Recipe
• Lemon Shortbread Cookies Recipe
• Summer Fruit Tart Recipe