YBD Lemon Cake (vegan)
Not all sugar is vegan. Make sure you buy sugar that has a vegan certification!
Yield: Makes 4, eight inch cakes
What do I need....
4 cups white sugar
6 cups all-purpose flour
3 teaspoons baking powder
2 teaspoon baking soda
2 teaspoons salt
2 cups unsweetened soy or almond milk (you can use regular milk here as well)
2 cups lemon juice
2 tablespoons white vinegar
1 1/2 cup vegetable oil
1 tablespoon vanilla extract
How do I make this....
-Preheat oven to 350 F and spray pans with nonstick cooking spray.
-Using a stand mixer and whip attachment, combine sugar, flour, baking powder, salt and baking soda in the mixer and turn on low speed. This will sift the ingredients.
-Add vinegar to the milk and set aside.
-Add vanilla to the oil.
-While the mixer is running on low, add the oil mixture, milk mixture, and half of the lemon juice.
-Mix until incorporated and no lumps are found.
-Add the last bit of lemon juice and blend until fully incorporated.
-Fill pans and bake for 30-45 minutes, checking the cakes at 30 minutes for doneness. When fully baked, a toothpick inserted into the cake should come out clean.