Nutritional Info

Nutrition Facts

Serving Size 1 (93g)

Calories 496
Calories from Fat 315 (64%)
Amount Per Serving %DIV
Total Fat 35g 54%
Saturated Fat 6.8g 34%
Monounsaturated Fat 21.7g
Polyunsaturated Fat 6.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 368.9mg 16%
Potassium 58mg 1%
Total Carbohydrate 41.1g 14%
Dietary Fiber 0.8g 3%
Sugars 22.2g
Protein 3g 6%

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Lemony French Cake With Simple Lemon Icing

By: Daisy
Source: Vegan Recipes
Recipe Description
This is a light cake, with just a hint of lemon. Made with non dairy yogurt, the cake texture remains moist and delicious. A drizzle of sweet icing completes the seduction of your taste buds.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  fresh lemon juice
1 Cup(c)  non dairy plain yogurt
1/2 Cup(c)  canola oil
1 Teaspoon(t)  pure vanilla extract
2 Teaspoon(t)  pure lemon extract
1 Teaspoon(t)  lemon zest
1 1/2 Cup(c)  all purpose flour
3/4 Cup(c)  powdered sugar
2 Teaspoon(t)  baking powder
3/4 Cup(c)  powdered sugar


To make the cake: Preheat the oven to 350°F. Lightly coat an 8 inch round cake pan with nonstick cooking spray. In a large sized bowl, whisk together the yogurt, oil, extracts, and zest. Sift the flour, sugar, and baking powder on top. Stir to combine, being careful not to over mix. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Leave in the pan for 1 hour on a cooling rack before attempting to remove, and let cool completely before icing. To make the icing: Sift the sugar into a medium sized bowl. Add the juice, a little at a time, and stir until extremely well blended to remove lumps. The icing needs to be thick enough to stick to the back of the spoon, but still be easily spread. Apply on top of the cake with a spatula. Chill before serving.

Additional notes

Variation: If you want to layer it, simply double the recipe and bake it in two separate pans.

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