Ingredients
For the Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsweetened almond milk (or any plant milk)
⅓ cup vegetable oil (or melted coconut oil)
1 tbsp apple cider vinegar
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2-3 tbsp fresh lemon juice
1 tsp lemon zest (optional)
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, combine the almond milk, oil, apple cider vinegar, lemon zest, lemon juice, and vanilla extract.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Make the Glaze: In a small bowl, mix the powdered sugar with lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top. You can also sprinkle additional lemon zest on top if desired.
