This is the best Vegan Lemon Glaze Bundt Cake recipe, loaded with lemon flavor. Top it with a creamy lemon glaze for even more fresh lemon tang! It turns out moist and tender every time.
This plant-based lemon glaze bundt cake came about because I wanted a cake that looked a bit special but didn’t need any faffing with layers or piping bags. Something I could bake on a Sunday, drizzle with delicious lemon glaze, and leave on the counter for a couple of days (if it lasted that long). It had to have a proper lemon kick — not just a hint — and a texture soft enough to eat with a spoon. YUM!
I also didn’t want it to feel like a “vegan version” of anything. I wanted it to be the thing.
So here it is: a no-fuss, all-flavour bundt cake that’s totally egg-free, dairy-free, and made with just a few pantry basics that most of us have at home!. It’s the kind of recipe you’ll reach for again and again — because it works, it’s easy, and it’s lemon cake. That’s enough.
Why you’ll love this Lemon glaze bundt cake recipe
- Big lemon flavour from fresh zest and juice
- Soft, moist texture with no eggs or butter
- Simple ingredients – all pantry-friendly
- Bundt = looks fancy with zero effort
- Vegan lemon glaze that’s smooth, white, and citrusy — not crackly or clear
Hero Ingredients Breakdown:
These are the handful of essential ingredients you need to make a lemon glaze bundt cake. Get the full list of ingredients with measurements in the recipe card below!
All-purpose flour
Reliable, easy, and gives the cake structure. No need for anything special here — just the usual plain flour from your cupboard.
Baking powder + baking soda
Since this cake doesn’t use eggs, this duo helps it rise and stay light. The lemon juice reacts with the baking soda to give you that fluffy texture. Especially important in this egg-free lemon bundt cake.
White sugar
Opt for classic white sugar here — brown sugar’s moisture can make the texture heavier than desired.
Lemon zest
This is where the lemon flavour really comes from. Zest straight over the bowl so you don’t lose the oils! Important for any great lemon glaze bundt cake!
Lemon juice
Provides this extra lemon flavor, adds moisture, and plays a crucial role in activating the baking soda for a tender, airy crumb. Its acidity is key to proper rise and flavor balance, so be sure to use it fresh for the best results
Plant milk + vinegar
This is your secret weapon for a fluffy, tender crumb. I like using soy or oat milk — they bring a nice richness that works beautifully in vegan baking. A splash of vinegar gives it that subtle tang and also helps activate the baking soda, making your cake rise like a dream. Just let it sit for a few minutes before using so it has time to do its magic.
Neutral oil
Keeps the cake moist and soft without overpowering the lemon. Go for sunflower or canola. I haven’t used any other fat substitutes, so I would love to know if you tried and it worked.
For the lemon glaze:
Icing sugar
For perfect Lemon Glaze for Your Bundt Cake, you’ll want to sift it — trust me on this one. It makes all the difference in getting that glaze silky smooth, with no lumps in sight
Lemon juice
Add just enough liquid to make the glaze pourable but still bright and tangy. This glaze doesn’t harden into a shell — it sets soft and glossy.
How to make your vegan lemon glaze bundt cake:
✔️ Preheat your oven to 175°C (350°F). Grease and flour a standard bundt tin — get into all the corners.
✔️ Make the buttermilk: Stir the vinegar into your plant milk and let it sit for 5–10 minutes.
✔️ Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
✔️ Add lemon zest right into the dry mix to catch all the flavourful oils.
✔️ Pour in the wet: Add the vegan buttermilk, lemon juice, oil, and vanilla extract. Stir gently until just combined.
✔️ Transfer to the tin and smooth the top.
✔️ Bake for 40–45 minutes or until a toothpick comes out clean.
✔️ Cool for 10 minutes, then turn out onto a rack and let cool fully.
Lemon glaze
Once the cake is cool, whisk together the icing sugar with lemon juice until smooth and pourable. Drizzle over the cake slowly and let it set into a soft, glossy finish.
Additional Tips for Perfect Lemon Glaze Bundt Cake
- Grease your bundt pan really well. Like, really well. The shape is gorgeous but unforgiving.
- Zest first, juice second. Always.
- Taste your glaze before pouring. Too tart? Add more sugar. Too thick? A splash more juice.
- Store it covered at room temperature for up to 3 days. Still soft on day three.
Serving suggestions:
This lemon glaze bundt cake holds pretty well on its own, but it’s also excellent with:
- A big mug of tea – Leafy Earl Grey is my favourite
- Vanilla coconut yogurt and berries
- A second slice, straight from the fridge the next morning, my favourite 😁
FAQs
Can I make this lemon glaze bundt cake gluten-free?
Yes — use a 1:1 GF flour blend. Don’t DIY with random flours unless you know what you’re doing.
Can I use bottled lemon juice?
I wouldn’t. It won’t give you the same flavour and might make the cake taste off.
Can I use apple sauce instead of the oil in this lemon glaze bundt cake?
Yes, you can use non-sweetened applesauce to avoid adding extra sweetness that might throw off the balance with the lemon glaze. Replace oil with an equal amount of applesauce (1:1 ratio) for similar moisture. However, keep in mind that applesauce will make the cake a bit denser and more cake-like rather than light and tender. It will still be delicious, but expect a slightly different texture.
Nutritional Information (per slice – serves 10)
- Calories: ~215
- Fat: 7g
- Carbs: 34g
- Sugar: 19g
- Protein: 2g
That’s it. This plant-based Lemon Glaze Bundt Cake is bursting with citrus flavor, easy to make without a mixer or any stress. The balanced sweetness and tart citrus flavors are a hit every time, and no one will guess it’s vegan.
Other recipes I would love you to try:
If you try this recipe for Lemon Glaze Bundt Cake, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram, please tag me at @_pronounced_ and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Easy Moist Vegan Lemon Glaze Bundt Cake
Equipment
- 10-12 cup bundt cake pan
- wire cooling wrack
- microplane or zester
Ingredients
For the cake
- 4 cups all-purpose flour
- ½ tsp turmeric
- 25 gram fresh yeast
- 1 cup plain plant-based yogurt
- 1 cup + 2 tbsp plant-based milk
- 12 tbsp sugar
- 1 tsp vanilla extract
- 1 medium lemon juiced
- 4 tbsp lemon zest
- ½ cup rapeseed oil
Lemo Glaze icing
- 1 whole lemon juiced
- 1½ cup powdered sugar
Instructions
For the cake
- Preheat to 175°C (350°F). Grease and flour a standard Bundt pan thoroughly, making sure to reach all the edges and curves.
- In a small bowl, combine the plant-based milk with 1 tablespoon vinegar. Let it sit for 5–10 minutes to curdle slightly.
- In a large mixing bowl, whisk together: all-purpose flour, baking powder, baking soda, salt, sugar
- Grate lemon zest directly into the dry mix to capture all the aromatic oils and boost lemon flavor.
- Add the prepared buttermilk, lemon juice, rapeseed oil, and vanilla extract to the dry ingredients. Stir gently until just combined — do not overmix.
- Pour the batter into the prepared Bundt tin. Smooth the top with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack and allow to cool completely before glazing.
Lemo Glaze icing
- whisk together the powdered sugar and lemon juice until smooth and pourable.
- Slowly drizzle the glaze over the cake, allowing it to cascade down the sides. Let it set into a soft, glossy finish before slicing and serving.
Notes
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