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.
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!
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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
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
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!
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.
Step 3. Add flour, baking powder, baking soda and salt and whisk to form the batter.
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.
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.
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
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.
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!
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.
Looking for More Vegan Dessert Recipes?
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📖 Recipe
Vegan Lemon Bundt Cake
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!
Rhythm Fadia says
Turned out great! Very easy to make..will be making it again 🙂