This cake is a rich, tangy, sweet treat that is absolutely phenomenal with a light, dairy-free icing of your choice or simply with a dusting of powdered sugar and goes well with a cup of strong black coffee or tea.
- 1 3/4 cup all-purpose flour
- 2 teaspoon baking powder
- 4 large eggs
- 1 cup sugar
- 2 tablespoon almond milk (or soymilk or rice milk)
- 1/2 cup olive oil
- 6 tablespoons soy margarine, melted
- 1 lemon, juiced and zested
- To Garnish: dairy-free frosting or powdered sugar
Gather the ingredients. Preheat the oven to 350 F.
Lightly oil a 9-inch cake pan. Lightly flour the pan, tapping out the excess flour, and set aside.
In a medium-sized mixing bowl, sift together the flour and baking powder. Set aside.
In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale yellow in color.
Add the dry ingredients, stirring until just combined.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes.
Immediately turn the cake out onto a wire cooling rack and allow the cake to cool completely, right-side up.
Dust with powdered sugar, or frost with a dairy-free frosting of your choice.