Light and Zesty Lemon Cake - Plant Based Pantry

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup plant-based milk (such as almond or soy milk)
• 1/4 cup fresh lemon juice (about 1 lemon)
• 2 tablespoons lemon zest (from about 1 lemon)
• 2 tablespoons The neat Egg (mixed with 4 tablespoons water, according to package instructions)
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting