Lemon Olive Oil Cake (Vegan)

This easy recipe for Lemon Olive Oil Cake is the ultimate spring and summer dessert! This loaf cake also happens to be a vegan dessert, making it a thoughtful addition to a potluck or picnic menu.

👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●whisk
●baking sheet

📝 Preparation Steps

To make the cake:

Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and coat with nonstick cooking spray.

To make vegan buttermilk, in a small bowl whisk together almond milk, lemon zest, and 1 tablespoon lemon juice. Set aside to blend for ⏱️ 5 minutes

lemon zest1 tablespoonlemon juice1 tablespoon-2 tablespoons lemon juice1

Meanwhile, whisk together sugar and olive oil in a large bowl until creamy. Whisk in buttermilk mixture.

In a medium bowl, combine flour, baking soda, and salt. Fold into buttermilk mixture and stir until just incorporated.

baking soda1 teaspoon

Pour batter into prepared pan and smooth the top. Bake until a toothpick inserted comes out clean with a few crumbs attached, about ⏱️ 45 minutes.

Remove from oven and cool at least ⏱️ 10 minutes in the pan. Remove to a cooling rack set over a baking sheet and cool completely.

To make the glaze:

Whisk together powdered sugar, lemon juice, and vanilla until smooth. Pour over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath.

powdered sugar1 cuplemon juice1 tablespoon-2 tablespoons lemon juice1

Nutrition Facts

calories

321 kcal

fat Content

10 g

serving Size

1 slice

fiber Content

3 g

sugar Content

34 g

sodium Content

325 mg

protein Content

4 g

carbohydrate Content

56 g

saturated Fat Content

1 g

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