One Bowl Lemon Cake

This one-bowl lemon cake has no eggs, no butter and no milk. This recipe is flop-proof, fluffy and soft in texture.

Ingredients:

• 3 cups Bakers Dream Cake Flour

• 1 ½ cups sugar

• 2 tsp baking soda/bicarbonate of soda

• 1 tsp salt

• 2 Tbsp lemon zest

• 2 tsp vinegar

• 2 cups water

• 2 tsp vanilla extract

• ⅔ cup oil

For The Glaze:

• 1 cup icing sugar

• 2 ½ Tbsp hot water or warm milk

• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C.

2. Grease and line a 23cm square baking pan (bread loaf pan).

3. In a large bowl, combine the flour, sugar, baking soda, salt and lemon zest. Stir the vinegar into the water.

4. Add the vinegar and water combination, oil and vanilla extract into the flour mixture.

5. Whisk or beat on low speed with a handheld beater until the batter is smooth.

6. Pour the batter into the prepared pan.

7. Bake for between 30 and 35 minutes. To test the cakes for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it’s done.

8. Turn the cake out onto a cooling rack two minutes after baking. Leaving it in the hot pan for too long will cause the middle of the cake to become soggy and dense. Cool completely before frosting.

9. To make the glaze, combine boiling water or warm milk, vanilla extract and powdered sugar.

10. Use a whisk or fork to mix and form a thick glaze

11. If you prefer a thicker glaze then add ¼ cup more powdered sugar at a time and mix to your preferred consistency. If you prefer the glaze thinner, then add a teaspoon of water/milk at a time and mix to your desired consistency.

12. Pour the glaze over the cooled cake and use a spatula to spread evenly.

13. Allow the glaze to dry before cutting.

Enjoy.