Don’t judge the cake by its picture!

I promised you pasta salad and I give you cake – well, it could be worse.

 

My first try on vegan (or general) home-made lemon cake turned out way better than I ever imagined. Therefore the motto for today is: “Spread the love and share the cake”!

 

 

Juicy lemon cake

 

for 28cm cake tin:
3 oranges
2 lemons
300g (0,66lb) flour
250g (0,55lb) sugar
200ml (0,85c) oil

1 package baking soda

confectioners sugar

 

Preheat oven to 350F.

Press one of the oranges. In a big bowl cream juice with sugar. Add zest of both lemon along with the flour and the baking soda to the bowl. Mix well.

Press the other two oranges and one of the lemons. In  a separate bowl mix juice with the oil. Add to the big bowl and mix. If the batter is too stiff, add some more lemon juice.

Grease the baking pan and fill in batter.

Bake for 55 minutes, but make sure to cover the cake after 40 minutes.

Let cool. Coat with a simple icing made of lemon juice (you should have at least half a lemon left) and confectioners sugar.