SafePlates

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup non-dairy milk (such as almond or soy milk)
• 1/3 cup vegetable oil
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In another bowl, mix the non-dairy milk, vegetable oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar if necessary.
9. Once the cake is completely cool, drizzle the lemon glaze over the top.
10. Let the glaze set before slicing and serving.