Embark on a culinary journey with our Golden Lemon Bliss Cake, a dairy-free masterpiece that marries the zestiness of lemon with the richness of a classic cake. This recipe transforms everyday ingredients into a sublime treat that’s both refreshingly tangy and satisfyingly sweet. Topped with a lemon-infused glaze, each slice is a celebration of flavors and textures, perfect for any occasion or just a delightful end to a meal.
- First, preheat your oven to a warm 180°C (360°F). Prepare a cake tin by lightly greasing it.
- In a mixing bowl, whisk together 1/3 cup of a plant-based yogurt alternative and 1 cup of a nut-based milk like almond milk.
- Add in 1/2 cup of a light-tasting oil, such as olive oil, along with the juice and zest from one medium-sized lemon.
- In another bowl, sift together 2 1/2 cups of a flour blend that causes rising (you can use self-raising flour or a mix of plain flour with a teaspoon of baking soda and a 1/2 teaspoon of baking powder).
- Mix in 1 cup of fine sugar into the flour.
- Gradually combine the dry and wet mixtures until they form a consistent batter.
- Pour the batter into your prepared cake tin and bake for 35-40 minutes. Check for doneness by inserting a knife or toothpick – it should come out clean.
- While the cake cools, prepare the icing by mixing 1 1/2 cups of icing sugar with 3 tablespoons of lemon juice until it reaches a smooth consistency.
- Once the cake is cool, drizzle the icing over the top and garnish with some additional lemon zest.
Feel free to share this Golden Lemon Bliss Cake recipe with friends and family, and let them enjoy a slice of dairy-free heaven! 🍋🍰
