Lemon Cake No Milk
A moist and tangy lemon cake made without milk, perfect for those with dairy restrictions or looking for a light, refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 1x
Ingredients
1 and 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) water
1/4 cup (60ml) fresh lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until well combined.
In a separate bowl, beat the eggs, then add the vegetable oil, water, fresh lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and let it cool completely before serving.