SafePlates

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) salt
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1/2 cup (120ml) milk
• Zest of 2 lemons (approximately 2 tablespoons)
• 1/4 cup (60ml) lemon juice (about 1-2 lemons, depending on size)
• 1 teaspoon (5ml) vanilla extract
• 1 cup (120g) powdered sugar
• 2 tablespoons (30ml) lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk together sugar and oil until well combined. Add eggs, one at a time, beating well after each addition.
4. Mix in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Stir until just combined to avoid over-mixing, which can make the cake tough.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely, about 30 minutes.
9. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
10. Let the glaze set before slicing and serving the cake.

Tip

Serve the cake with a dollop of whipped cream or a side of fresh berries for an enhanced eating experience.