We entered spring accompanied by high temperatures which is ideal for a refreshing lemon cake! Lemonade is our favorite drink, and this cake feels like you’ve jumped into a nice cold glass of it. Refreshing, juicy, light with only one major flaw: It vanishes to quickly from your plate. We can sense that you’re hungry now, as are we. Just writing about it makes our mouth watery.
This time, we opted for a vegan lemon cake, but if you’re not vegan or don’t have some of the ingredients, like almond milk, we will provide you with alternatives that will make the cake equally tasty. It’s very simple to make this cake, you don’t need a mixer, and time required for making it is less than 10 minutes. So let’s do this!
Mix all the ingredients into a bowl and stir them with a spoon. Put the mixture in a bread mold and bake for 40 minutes. You can cover it with aluminum foil to keep it white. Check with a toothpick after 30 minutes. If the toothpick is clean, then the cake is done. Let it cool off, and then pour the frosting over it. Then let it cool off again for about an hour so the frosting can harden.
Frosting is also very easy to make, you will need a cup of powdered sugar and juice from one lemon. Mix those two together so the texture has thickness like yogurt. If you have organic lemon, grate some lemon peel over it, to achieve that fancy and Instagrammable look everybody loves!
For the cake:
- 1 cup of almond milk (or cow’s milk if you are not vegan)
- 2 cups of flour
- 1 baking powder
- 1 vanilla sugar (5g)
- juice from one squeezed lemon
- half a cup of sunflower oil
- 100g of sugar
Half a cup of powdered sugar
If you make one, don’t forget to share it with us on Instagram, Twitter or Facebook, and write us in the comments how’d you liked it!
p.s. hide a piece for yourselves, because they just vanish in plain sight.