Lemon Cake
Ingredients
- 120 grams all-purpose flour
- 83 grams sugar
- 12 grams almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 160 milliliters oat milk
- 20 grams sunflower oil
- 1 teaspoon lemon zest
- 1½ teaspoons lemon juice
For the icing:
- 75 grams powdered sugar
- 3½ teaspoons lemon juice
Instructions
- Preheat oven to 375 degrees Fahrenheit. Prepare a 6-inch round pan. Sift the flour, sugar, almond flour, baking powder, baking soda, and salt in a mixing bowl. Whisk well to combine. In another bowl, combine the oat milk, sunflower oil, lemon zest, and lemon juice. Pour the wet mixture into the dry mixture and use a spatula to gently mix together. Don’t over-mix. The batter should be a bit lumpy. Pour the batter into the prepared pan and spread evenly. Bake for about 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out on a wire rack to cool completely. To make the icing, whisk the powdered sugar and lemon juice together until smooth and drizzle over the fully cooled cake.
