Lemon Cake
This recipe turned out so surprisingly tasty, I was certainly not anticipating it to turn out that way.
Lemon is such a light and summery flavor, plus topping it with fresh berries adds just that bit more of freshness to the dessert.
I tend to cut down on sugar in my recipes just because I don’t like things that sweet, but also because when I topped it with icing and fruit I knew it was going to get that extra bit of added sweetness and I didn’t want to overload it on the cake part. You can always add more sugar if you’d prefer, but I think this worked out well.
If you like things a bit more lemon-y too, I’d recommend adding some lemon extract in addition to the lemon zest and juice that are already in the recipe.
THE RECIPE
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup oat milk + 1 tbsp apple cider vinegar
1/2 cup sugar
1/3 cup olive oil
2 eggs
1 tsp vanilla
Juice & zest of 1 lemon
In a small bowl, mix together the oat milk and vinegar, set aside
In a separate bowl, combine the first 3 ingredients (flour, baking powder, salt), set aside
In a large bowl, beat together sugar, oil, and eggs. Add in the oat milk mixture, vanilla, and lemon juice/zest.
Slowly add in the dry ingredients to the wet.
Set aside for 5-10 minutes while the oven preheats to 350º.
Bake for 35-40 minutes.
Allow to cool for at least 10 minutes before turning out of the cake pan.
Top with icing and fresh berries and enjoy!
