Jacob’s Glazed Lemon Cake

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Calories: 975kcal

Bursting with bright lemon flavor and topped with a sweet and tangy glaze, this cake is the perfect way to brighten your day. The best part? It requires minimal effort, making it ideal for beginner bakers or busy weeknights. So, preheat your oven, grab your lemons, and get ready to bake a slice of sunshine!

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Ingredients

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

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.

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