Ingredients
Servings 8
Cake
- 2 cups sugar
- ¾ cup neutral oil
- 8 tablespoons vegan butter
- 2 eggs
- ¾ cup dairy free sour cream
- 1 teaspoon vanilla extract
- 4 tablespoons soy milk
- ½ cup lemon juice
- Zest from 2 lemons
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons cornstarch
Lemon Syrup
- 1 cup sugar
- ½ cup lemon juice
The Glaze
- ¼ cup lemon juice
- 3 cups powdered sugar
- Dash of salt
- 1 teaspoon vanilla extract
Nutritional Facts
Nutrition Facts
Jacob’s Glazed Lemon Cake
Amount per Serving
Calories
975
% Daily Value*
Fat
36
g
55
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
17
g
Cholesterol
41
mg
14
%
Sodium
636
mg
28
%
Potassium
115
mg
3
%
Carbohydrates
162
g
54
%
Fiber
1
g
4
%
Sugar
122
g
136
%
Protein
7
g
14
%
Vitamin A
626
IU
13
%
Vitamin C
15
mg
18
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Pour sugar, oil, and vegan butter in a bowl and mix with mixer until creamy. Add eggs, sour cream, vanilla, soy milk, lemon juice and zest and mix until incorporated about 2 minutes.
- Mix dry items in separate bowl: flour, baking powder, baking soda, salt, and cornstarch. Add to wet ingredients and mix just until combined.
- Prepare a 9x13-inch baking pan with non-stick spray and preheat oven to 350℉. Pour batter into pan and bake 50 minutes. Check with toothpick – if toothpick comes out wet, bake for another 10 minutes.
- Remove cake from oven let cool until ready to move to a serving plate.
- Meanwhile, prepare lemon syrup. Place sugar and lemon juice into saucepan, mix well and cook on low heat stirring constantly until thick and clear.
- Put in saucepan mix on medium to low heat, stir constantly until thick and clear. Brush lemon syrup onto the cake. Place in refrigerator for 1 hour.
- Prepare glaze by combining lemon juice, powdered sugar, salt and vanilla extract and mixing well.
- Remove cake from refrigerator and pour glaze over top allowing some to drip down the sides.
122g of sugar is my recommended total sugar intake for 3 days. I cannot use this recipe for that reason, although it sounds delicious and lemon flavor is one of my favorites.
This Lemon cake recipe is fabulous. I made them this morning and they are half gone already. Thank you for sharing! And good luck with what I know will be a long and successful career. You've got what it takes!
do you ship out oirders and give price list so we can order Esther
I am soooooo excited about this recipe but more so excited about Jacob and what he’s doing! You go Jacob !! And thank you for doing this. I have worked with Special Needs children and adults for over 20 years AND have special dietary needs with Celiac Disease now 25 years so this recipe is going to go very far when I share it ! Thanks again Jacob !!!!