🍋 Vegan Lemon Cake

🍰 Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar (or coconut sugar for less refined)
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp lemon zest (about 1 lemon)
• ¾ cup non-dairy milk (almond, soy, oat, etc.)
• ¼ cup fresh lemon juice
• ⅓ cup neutral oil (canola, sunflower, or melted coconut oil)
• 1 tbsp apple cider vinegar (or white vinegar)
• 1 tsp vanilla extract

Optional Add-in:

• 1–2 tbsp poppy seeds for a lemon poppy seed twist

🍋 Lemon Glaze (Optional but recommended!):

• 1 cup powdered sugar
• 2–3 tbsp lemon juice
• ½ tsp lemon zest (optional, for extra zing)

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease or line an 8-inch round or square cake pan.
2. In a bowl, whisk together:
   • Flour, sugar, baking soda, salt, and lemon zest.
3. In another bowl, combine:
   • Non-dairy milk, lemon juice, oil, vinegar, and vanilla.
4. Mix wet into dry until just combined. Don’t overmix!
5. Pour into the pan and smooth the top.
   (Optional: Sprinkle poppy seeds on top or mix them into the batter.)
6. Bake for 30–35 minutes, or until a toothpick comes out clean from the center.
7. Cool in the pan for 10–15 minutes, then transfer to a wire rack.
8. Glaze once completely cooled: Mix powdered sugar and lemon juice until smooth, then pour over the cake and let it set.

🍃 Tips:

• For extra lemon punch, you can brush the warm cake with a little lemon syrup (1:1 lemon juice and sugar) before glazing.
• You can double the recipe for a layered celebration cake.