Name: Aqua Vanilla-Lemon Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3/4 cup granulated sugar; 1/4 tsp almond extract; 2 tbsp colored sugars; 1 tbsp lemon zest; 2 tsp baking powder; 1/4 cup canola oil; 1 cup water; 2 cups all purpose flour; 2 tsp vanilla extract

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

Presenting a light, airy and absolutely vegan Vanilla-Lemon Cake, perfect for every occasion. This cake blends the richness of vanilla with the zesty edginess of lemon, making it an unforgettable dessert. With added touches of almond flavor and decorative colored sugars, you're not just baking a cake, but creating a celebratory centerpiece!

Tree Nuts

Wheat

Lactose Free

Vegetarian

Vegan

Sugars & Sweeteners

gram

sugar

Extracts

milliliter

almond extract

Frosting & Decorating

sanding sugar

Fresh Fruit

lemon

Rising Agents

baking powder

Oils

canola oil

Water

water

Flour & Meal

all purpose flour

vanilla extract

Trans fatty acids

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Beta-cryptoxanthin

Vitamins

Lutein+zeaxanthin

Dietary Folate Equivalents

Added Sugar

Sugar

Calories

Carbohydrates

Protein

Dietary Fiber

Saturated Fat

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamin C

Folic Acid (B9)

Selenium

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The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

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Aqua Vanilla-Lemon Cake

Baking Goods

Produce

Beverages

https://s3.amazonaws.com/grocery-project/recipe_images/aqua-vanilla-lemon-cake-2725473-3.jpeg

Apply a thin coat of oil using a brush on the interior sides of an 8-inch round springform cake pan.

Cut a piece of parchment paper according to the pan's bottom and place it there.

In a large mixing bowl, combine all purpose flour, baking powder, and granulated sugar.

Using a whisk, mix these dry ingredients until they are evenly combined.

Gradually add water, canola oil, vanilla extract, lemon zest and almond extract to the dry mixture.

Continue to whisk the mixture until you achieve a smooth cake batter without any lumps.

Gently pour the smooth batter into your prepared cake pan.

Place the pan in the preheated oven and bake for approximately 40-45 minutes or until a toothpick inserted into the cake comes out clean and its surface turns light golden brown.

Remove the cake from the oven and allow it to cool down before slicing.

Finally, sprinkle the colored sugars over the cooled cake for a festive touch before serving.

Presenting a light, airy and absolutely vegan Vanilla-Lemon Cake, perfect for every occasion. This cake blends the richness of vanilla with the zesty edginess of lemon, making it an unforgettable dessert. With added touches of almond flavor and decorative colored sugars, you're not just baking a cak

Aqua Vanilla-Lemon Cake

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