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Prep Time:20 minsAdditional Time:1 hr 25 minsTotal Time:1 hr 45 minsServings:10Yield:1 cakeJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hr 25 minsTotal Time:1 hr 45 minsServings:10Yield:1 cake
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr 25 mins
Additional Time:
1 hr 25 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:10
Servings:
10
Yield:1 cake
Yield:
1 cake
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsall-purpose flour1tablespooncornstarch1teaspoonbaking soda½teaspoonsalt¾cupgranulated sugar⅓cupextra-virgin olive oil⅔cupunsweetened almond milk, plus 1 tablespoon, divided2 ½teaspoonslemon zest, divided2 ½tablespoonslemon juice, divided1cupconfectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
2cupsall-purpose flour
1tablespooncornstarch
1teaspoonbaking soda
½teaspoonsalt
¾cupgranulated sugar
⅓cupextra-virgin olive oil
⅔cupunsweetened almond milk, plus 1 tablespoon, divided
2 ½teaspoonslemon zest, divided
2 ½tablespoonslemon juice, divided
1cupconfectioners' sugar
DirectionsPreheat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper; coat with cooking spray. Set aside. Whisk flour, cornstarch, baking soda and salt in a medium bowl; set aside. Whisk granulated sugar, oil, 2/3 cup almond milk, 2 teaspoons lemon zest and 1 1/2 tablespoons lemon juice in a large bowl. Add the flour mixture to the sugar mixture and fold to combine. Pour into the prepared cake pan.Bake the cake until golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan; let cool completely on the rack, about 45 minutes. Transfer to a serving platter.Whisk confectioners' sugar and the remaining 1/2 teaspoon lemon zest and 1 tablespoon lemon juice in a small bowl until smooth. Whisk in the remaining 1 tablespoon almond milk, 1 teaspoon at a time, until the glaze reaches the desired consistency. Pour the glaze over the cooled cake.TipsTo make ahead: Store glazed cake in an airtight container at room temperature for up to 3 days.Equipment: Parchment paperOriginally appeared: EatingWell.com, January 2020
Directions
Preheat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper; coat with cooking spray. Set aside. Whisk flour, cornstarch, baking soda and salt in a medium bowl; set aside. Whisk granulated sugar, oil, 2/3 cup almond milk, 2 teaspoons lemon zest and 1 1/2 tablespoons lemon juice in a large bowl. Add the flour mixture to the sugar mixture and fold to combine. Pour into the prepared cake pan.Bake the cake until golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan; let cool completely on the rack, about 45 minutes. Transfer to a serving platter.Whisk confectioners' sugar and the remaining 1/2 teaspoon lemon zest and 1 tablespoon lemon juice in a small bowl until smooth. Whisk in the remaining 1 tablespoon almond milk, 1 teaspoon at a time, until the glaze reaches the desired consistency. Pour the glaze over the cooled cake.TipsTo make ahead: Store glazed cake in an airtight container at room temperature for up to 3 days.Equipment: Parchment paper
Preheat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper; coat with cooking spray. Set aside. Whisk flour, cornstarch, baking soda and salt in a medium bowl; set aside. Whisk granulated sugar, oil, 2/3 cup almond milk, 2 teaspoons lemon zest and 1 1/2 tablespoons lemon juice in a large bowl. Add the flour mixture to the sugar mixture and fold to combine. Pour into the prepared cake pan.
Bake the cake until golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan; let cool completely on the rack, about 45 minutes. Transfer to a serving platter.
Whisk confectioners' sugar and the remaining 1/2 teaspoon lemon zest and 1 tablespoon lemon juice in a small bowl until smooth. Whisk in the remaining 1 tablespoon almond milk, 1 teaspoon at a time, until the glaze reaches the desired consistency. Pour the glaze over the cooled cake.
Tips
To make ahead: Store glazed cake in an airtight container at room temperature for up to 3 days.
Equipment: Parchment paper
Originally appeared: EatingWell.com, January 2020
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Nutrition Facts(per serving)269Calories8gFat47gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
