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    Home » Recipes » The Best Vegan Cake and Cupcake Recipes

    Vegan Lemon Bundt Cake

    Published: Sep 13, 2024 by Megan Calipari · This post may contain affiliate links · 1 Comment

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    This Vegan Lemon Bundt Cake recipe is simple to make and bakes up incredibly moist and packed with lemon flavor! And all the lemon flavor comes from fresh lemon zest and juice, so you don't need any special extracts or flavorings.

    Vegan Lemon Bundt Cake on a cake stand with lemon slices in the foreground.

    I love lemon desserts! Lemon pairs so nicely with other fruits like raspberry in my Lemon Raspberry Cookies, and it can shine on its own as it does in my Vegan Lemon Cake or Vegan Lemon Curd. It's just so versatile- and delicious!

    Today, lemon is shining on its own in this Vegan Lemon Bundt Cake recipe. This cake is tender and moist and is packed with lemon zest for big lemon flavor. And it's drizzled with a zippy lemon glaze to pull it all together!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Dessert Recipes?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • This recipe is super simple to make, so its perfect for beginner bakers!
    • It requires no cake-decorating skills to make this stunning cake.
    • This Vegan Bundt Cake is packed with fresh lemon zest and juice. No special extract or flavors are required.
    • It's vegan, eggless and dairy-free so anyone can enjoy it.
    • The cake is super tender and moist.
    • And most importantly, it's absolutely delicious!

    Ingredient Notes

    Ingredients for making this recipe in small bowls on a marble surface.

    Lemon Zest and Juice: The flavor in this Vegan Bundt Cake comes from the zest of 2 lemons! All of the flavor lives in the oils that are in the zest.

    Vegan Butter: My favorite brands are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks.

    Non-Dairy Milk: I used oat milk, but any non-dairy milk will work!

    Step-by-Step Instructions

    A prepared bundt pan on a wooden surface.

    Step 1. Prepare a bundt pan by liberally greasing it with vegetable shortening and dusting it with flour. Be sure to get all of the crevices!

    Liquid ingredients in a large mixing bowl.

    Step 2. In a large mixing bowl, combine sugar, non-dairy milk, melted vegan butter, lemon juice, lemon zest and vanilla. Whisk well to combine.

    Cake batter in a mixing bowl.

    Step 3. Add flour, baking powder, baking soda and salt and whisk to form the batter.

    Cake batter poured into a prepared bundt pan.

    Step 4. Pour the cake batter into a prepared bundt pan and use a spatula to even out the top. Bake the Vegan Bundt Cake in a 350* F oven for 43-48 minutes, or until a toothpick inserted into the center of the cake comes out clean.

    Bundt cake flipped out of its pan onto a cake plate.

    Step 5. Allow the bundt cake to cool in the pan for 50 minutes. Then, gently flip it out onto a cake stand or plate.

    Lemon glaze mixed together in a bowl with a spoon in it.

    Step 6. To make the glaze, whisk powdered sugar and lemon juice together in a medium bowl. Use a spoon to drizzle the glaze over the bundt cake and serve!

    Recipe FAQs

    How should I store this Vegan Lemon Bundt Cake?

    Wrap the bundt cake with plastic wrap and store it at room temperature for up to 3 days.
    Or slice the cake, place it into an airtight container and freeze for up to a month.

    What is the best thing to use to grease a bundt pan?

    I like to use vegetable shortening like Crisco and a pastry brush to ensure I am greasing every single inch of the bundt pan. Then, I dust the pan with flour and knock any excess out. And thats it!

    How can I tell if a bundt cake is done?

    Pierce the cake with a toothpick as far down as you can. The toothpick should come out clean if the cake is done. If there is batter on the toothpick, the cake is not done.

    Expert Recipe Tips

    To flip the cake out of the bundt pan, first place a serving platter or cake stand upside down on top of the bundt pan.

    Then, gently turn everything upside down and allow the cake to turn out onto the platter.

    A slice of vegan lemon bundt cake on a plate with a the remaining cake on a cake stand in the background.

    Looking for More Vegan Dessert Recipes?

    • Vegan Lemon Sugar Cookies on a parchment-lined baking sheet with lemon slices.
      Soft Vegan Lemon Sugar Cookies
    • Vegan Chocolate Bread on a white plate with a gold fork
      Vegan Chocolate Bread
    • A slice of vegan coffee cake on a small plate with a bite taken out of it.
      Vegan Coffee Cake
    • Vegan Lemon Poppy Seed Muffin cut in half to show the inside with lemon slices in the foreground.
      Vegan Lemon Poppy Seed Muffins

    If you tried this Vegan Lemon Bundt Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Vegan Lemon Bundt Cake with lemon glaze on a cake stand.

    Vegan Lemon Bundt Cake

    Megan Calipari
    This Vegan Lemon Bundt Cake recipe is simple to make and bakes up incredibly moist and packed with lemon flavor! And all the lemon flavor comes from fresh lemon zest and juice, so you don't need any special extracts or flavorings.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 12 Servings
    Calories 335 kcal

    Equipment

    • 1 10-12 Cup Bundt Pan
    • 2 Mixing Bowls
    • 1 Whisk
    • Measuring Cups and Spoons

    Ingredients
      

    For the Bundt Cake

    • 2 ⅔ Cups All-Purpose Flour
    • 2 ½ teaspoon Baking Powder
    • ¼ teaspoon Baking Soda
    • ¼ teaspoon Kosher Salt
    • 1 ½ Cups Sugar
    • 1 ½ Cups Non-Dairy Milk
    • 12 tablespoon Vegan Butter, melted
    • 2 tablespoon Lemon Zest, lightly packed this is the zest of 2 large lemons
    • 2 tablespoon Lemon Juice
    • 2 teaspoon Vanilla Extract

    For the Lemon Glaze

    • 1 Cup Powdered Sugar, sifted
    • 5-6 teaspoon Lemon Juice

    Instructions
     

    Make the Vegan Lemon Bundt Cake

    • Preheat oven to 350* F. Prepare a 10-12 cup bundt pan by greasing it liberally with vegetable shortening and dusting it with flour.
    • In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine and set aside.
      2 ⅔ Cups All-Purpose Flour, 2 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
    • In a large bowl, combine sugar, non-dairy milk, melted vegan butter, lemon zest, lemon juice and vanilla. Whisk to combine. Then, add the dry ingredients and whisk to form the batter.
      1 ½ Cups Sugar, 1 ½ Cups Non-Dairy Milk, 12 tablespoon Vegan Butter, melted, 2 tablespoon Lemon Zest, lightly packed, 2 tablespoon Lemon Juice, 2 teaspoon Vanilla Extract
    • Pour the cake batter into the prepared bundt pan and use a spatula to even the top out. Bake in a 350* F oven for 43-47 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
    • Allow the cake to cool for about 45 minutes, then gently flip it onto a cake stand or cake plate to continue cooling.

    Make the Glaze and Finish the Cake

    • Combine powdered sugar and 5 teaspoons of lemon juice and whisk until well combined. If you want the glaze to be a bit runnier, add the last teaspoon of lemon juice and mix until combined.
      1 Cup Powdered Sugar, sifted, 5-6 teaspoon Lemon Juice
    • Use a spoon to drizzle the lemon glaze over the cake. Serve!

    Notes

    To flip the cake out of the bundt pan, first place a serving platter or cake stand upside down on top of the bundt pan.
    Then, gently turn everything upside down and allow the cake to turn out onto the platter.

    Nutrition

    Serving: 1SliceCalories: 335kcalCarbohydrates: 58gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 266mgPotassium: 82mgFiber: 1gSugar: 36gVitamin A: 651IUVitamin C: 4mgCalcium: 95mgIron: 2mg
    Tried this recipe?Let us know how it was!
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    More The Best Vegan Cake and Cupcake Recipes

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    Reader Interactions

    Comments

    1. Rhythm Fadia

      February 24, 2025 at 12:24 pm

      5 stars
      Turned out great! Very easy to make..will be making it again 🙂

      Reply
    5 from 1 vote

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