Lemon Cake

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Our alto, Alex, had a birthday coming up, and I wanted to buy or make a cake, so I asked what kind she liked. Lemon was among her choices, and sounded delish to me, so I looked through vegan lemon cake recipes and settled on trying this best vegan lemon cake with a few small changes. Y
um!

Ingredients

Dry:
2 2/3 C flour
1 1/2 C sugar
1 1/2 tsp baking soda
3/4 tsp salt

Wet:
1 1/3 C non-dairy milk
1/2 C canola oil 
zest of 3 lemons
juice of 3 lemons
1 tsp vanilla

Frosting:
4 C powdered sugar
1/2 C vegan butter
1/4 C vegan cream cheese (optional)
3 T lemon juice
zest of one lemon

Instructions

Zest lemons into olive oil and set aside.

Lightly oil two 8-inch cake pans and line the bottoms with parchment paper. Set aside.

Preheat the oven to 350°F. 

Mix the dry ingredients. Add the wet ingredients and zest. Mix briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.

Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.

Prepare the frosting by placing ingredients in an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.

Frost the cooled cakes and decorate with lemon zest.

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