When I made this lemon cake I thought to myself "this is tooooo moist", but the next day it kept its moistness and it never went dry, it keeps about a week in the fridge. This cake reminds me of POUND cake. There's a lot of surgar in the recipe, so feel free to adjust and what not to your taste buds : ] Enjoy!
13/4 cup All Purpose Flour Sifted
1 cup sugar
1 tsp baking soda
1/4 tsp baking powder
2 tablespoons lemon zest
1/4 cup lemon juice
3/4 cup almond milk (or any non dairy milk)
1/3 cup oil
1 tsp vinegar
1 tsp vanilla extract
Preheat oven to 350 F
Sift the flour and mix all the dry ingredients together and set aside.
Meanwhile in another large bowl, zest in 2 tablespoons of lemon zest (about 2 large lemons), and squeeze in juice the same lemons...it should be around 1/2 cup of juice if not then juice another lemon... add the almond milk, oil, vinegar and vanilla extract. Whisk the liquid until it is fully mixed together.
Then add the wets to the drys and mix well, until there are little to no lumps...
grease a baking dish and bake for 25-30 minutes or until it is done.