04/02/2021Travel cakes - Desserts

Light Lemon Cake

Name: Light Lemon Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serv.
Cuisine: Vegan
Ingredients: 440 g all-purpose flour; 220 g sugar; 1 tsp baking powder; 1 tsp baking soda; 400 mL plant-based milk; 3 lemon; 50 mL neutral oil; 1 pinch salt; 100 g icing sugar

For hosting Spring / Summer Picnic Blender-free Low budget

For: 6 serv.Difficulty: EasyPreparation: 15 minCooking: 40 min

This cake is so simple and super quick to make that I've been making it every day at my café lately! It's very light and truly calls for summer (even though it was snowing today, on April 1st, in Montreal...). You'll need 8 ingredients that you probably already have in your pantry, I'm sure ;)

Moreover, I suggest adding a little icing on top, made with just lemon juice and powdered sugar.

Servings

Ingredients

Cups

-all-purpose flour 440 (g)
-sugar 220 (g)
-baking powder 1 (tsp)
-baking soda 1 (tsp)
-plant-based milk 400 (mL)
-lemon 3
-neutral oil 50 (mL)
-salt 1 (pinch)
-icing sugar 100 (g)

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Steps

Preheat the oven to 180°C (355°F).
Mix the flour, sugar, baking powder, salt, and baking soda. Add the zest of 2 lemons.
Squeeze these two lemons and mix the juice with the plant-based milk and oil.
Pour this mixture over the flour mixture. Whisk until you achieve a smooth batter.
Pour the batter into a lightly greased cake pan (mine is 20 cm in diameter).
Bake for 40 minutes.
Check the cooking with the tip of a knife, it should come out dry!
Prepare the glaze, squeeze a lemon and mix the juice with the powdered sugar.
Pour the icing onto the cooled cake and it's ready!