Lemon Cake with a Blueberry Twist

Lemon Cake with a Blueberry Twist

Summer tastes like sweet mango and tangy citrus at my home. As we deep-dive into hot sweltering days, I decided to bring back an instant classic.

Lemon cakes are perfect for a lazy morning with a hot cuppa  or peaceful teatime munching.
Each slice is light, airy, and delicious!

What’s inside this humble cake?

This sweet-tangy lemon cake is a simple treat for non-chocolate lovers.

It elevates the plain Bundt cake with the addition of zesty lemon that layers each bite.

If you want to turn things up a notch, you can whip up my fruity blueberry glaze for garnish.


Lemon Cake with a Blueberry Twist

Flavored with lemon zest and juice, and drizzled with a fuity blueberry glaze glaze, this lemon pound cake is the ultimate dessert for lemon lovers.

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 Hour 10 Minutes, plus about 1 hour cooling time
  • Yield: 14 servings 1x
  • Author:
  • Joyce Mrad




  • 2 1/4 cups all-purpose flour
  • 2 1/4 cups blanched almond meal
  • 2 cups organic cane sugar
  • 3 tsp baking powder


  • 1 3/4 cups almond milk
  • 1 cup coconut oil
  • 2 medium-size lemons ( juice & zest)
  • 2 tsp vanilla extract
  • Pinch of salt

Blueberry glaze (Optional):

  • 1/2 cup blueberries
  • 1 tbsp freshly squeezed lemon juice
  • 1 1/2 cups powdered sugar (Sifted)
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350°F. Prep a Bundt tin by greasing it with melted coconut oil.
  2. Use a large bowl to mix the dry ingredients. Stir well, then add all the wet ingredients.
  3. Whisk the batter until it reaches a smooth consistency.
  4. Pour batter into the Bundt tin and bake.
  5. Bake for 40 mins (or until the toothpick comes out clean)
  6. Let it cool for 10 mins on a cooling rack.

Blueberry Glaze:

  1. Chuck all the ingredients in a food processor.
  2. Blend and stir.
  3. Drizzle on top of each lemon cake slice.

Voila! In less than an hour, you have a traditional teatime dessert on your table.


Tip: I used 100 g sugar to maintain my sugar quotient. Its sweetness was just right

Keywords: Vegan lemon cake


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