Dairy-free and kosher Lemon Glazed Cake Recipe by Jacob Gross from Aish.

Ingredients

Cake

• 2 cups sugar
• ¾ cup neutral oil
• 8 tablespoons vegan butter
• 2 eggs
• ¾ cup dairy-free sour cream
• 1 teaspoon vanilla extract
• 4 tablespoons soy milk
• ½ cup lemon juice
• Zest from 2 lemons
• 2 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons cornstarch

Lemon Syrup

• 1 cup sugar
• ½ cup lemon juice

The Glaze

• ¼ cup lemon juice
• 3 cups powdered sugar
• Dash of salt
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F and prepare a 9×13 baking pan with non-stick spray.
2. Combine sugar, oil, and vegan butter into a bowl and mix until creamy. Add in the eggs, sour cream, vanilla, soy milk, lemon juice, and zest. Mix in to incorporate for about 2 minutes.
3. Combine the dry ingredients in a separate bowl; flour, baking powder, baking soda, salt, and cornstarch.
4. Combine the wet ingredients and the dry ingredients.
5. Pour the batter into the pan and bake for 50 minutes or until a toothpick comes out clean.
6. Remove the cake from the oven and allow it to cool on a wire rack.
7. While the cake is cooling, prepare the lemon syrup by combining the sugar and lemon juice in a saucepan. Mix and cook on low heat, stirring constantly. It should become thick and clear.
8. Brush the lemon syrup on the cake and refrigerate for 1 hour.
9. Prepare the glaze by combining lemon juice, powdered sugar, salt, and vanilla extract.
10. Remove the cake from the refrigerator and pour the glaze overtop. Allow the glaze to cool.
11. Serve and enjoy!