Light and Zesty Lemon Cake - Plant Based Pantry

Name: 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

plant-basedpantry.com

Whether you’re celebrating a special event or just craving a refreshing dessert, this easy-to-make lemon cake provides a delicious, plant-based option that’s sure to please. Enjoy a slice of...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at plant-basedpantry.com.

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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