For the Glaze:
Powdered Sugar: 1 cup. Creates a smooth, sweet glaze.
Lemon Juice: 2 tbsp. Adds a tangy flavor to the glaze.
Lemonade Concentrate: 1 tbsp. Intensifies the glaze’s lemon flavor.
Directions
Preparing the Oven and Pan
Preheat your oven to 350°F (175°C). Proper preheating ensures even baking.
Grease and flour an 8-inch round cake pan. This prevents the cake from sticking and makes for easy removal.
Mixing Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly ensures an even distribution of leavening agents and seasoning.
Creaming Butter and Sugar
In a large bowl, beat the vegan butter and sugar together until light and fluffy. This step incorporates air into the mixture, contributing to a lighter cake texture.
Adding Flax Eggs
Prepare the flax eggs by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for a few minutes to thicken.
Add the flax eggs to the butter and sugar mixture, beating well to combine. Flax eggs act as a binder, similar to traditional eggs.
Incorporating Wet Ingredients
Mix in the lemon juice, lemonade concentrate, vegan buttermilk (almond milk mixed with apple cider vinegar), lemon zest, and vanilla extract. These ingredients provide the cake’s signature lemon flavor and add moisture.
Combining Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a denser cake.
Baking the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. This ensures an even surface for baking.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on the cake as it bakes.
