LEMON CAKE

This cake is sunshine on a plate! Equipped with nothing more than some humble, pantry staples and a couple of fresh lemons, you can put this light, refreshing lemon cake on the table in under an hour. It is perfect with a cup of tea in the afternoon, or double the recipe, bake it in layer pans, and garnish with fresh berries for a celebratory dessert. In fact, it’s so easy to make, I highly recommend always doubling it and giving one cake away to brighten someone’s day. (While not exactly WFPB, it is 100% vegan.)

Makes one loaf or 8”x 8” cake

2 cups all- purpose flour

1 ½ teaspoons baking powder

¾ teaspoon salt

¼ teaspoon baking soda

1 cup organic sugar

¾ cup plant milk of choice (I use soy milk)

½ cup plain plant yogurt (I use soy or almond milk yogurt)

¼ cup unsweetened applesauce

¼ cup fresh lemon juice

Zest of 1 large or two small lemons

1 teaspoon pure vanilla extract

1.     Preheat oven to 350F degrees.

2.     Grease or line with parchment paper a 9”x 5” loaf pan or an 8” x 8” square pan.

3.     In a large bowl, combine the dry ingredients and whisk them together.

4.     In a separate medium bowl, whisk all the liquid ingredients together.

5.     Pour the wet ingredients into the dry ingredients and mix by hand using a whisk or spatula until just evenly mixed.

6.     Spread cake batter into pan. Bake 50 minutes (loaf) or 35 minutes (square) then remove from the oven.

7.     While the cake begins to cool, mix together ½ cup powdered sugar and 3 Tablespoons plant milk (or fresh lemon juice) to form an icing. Pour icing over the top of the cake, spreading gently to cover.

8.     Leave to continue cooling before slicing.