If you like lemon, then this is the cake for you!
This is an adaptation of the Ultra Orange Cake that I frequently make. It is a vegan cake, so it uses a combination of citrus juice, vinegar and baking soda for its leavening.
I love the orange version, and wondered how it would taste if I used lemon juice in place of the orange juice. This is the result of that experiment.
It is a very tart, extremely lemony cake. Just like its orange counterpart, it is remarkably moist. I almost think you could increase the sugar by 1/4 cup or use 3/4 cup lemon juice and 1/4 cup of water (instead of 1 cup of lemon juice) to reduce the tartness slightly. My husband and son loved it just the way it was, but I felt like it was just a tad too tart.
1 cup lemon juice
1 tablespoon cider vinegar
1 teaspoon vanilla
1/3 cup vegetable oil
1 cup sugar
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon zest
Preheat your oven to 350F
Grease and flour an 8-inch round cake pan
Combine dry ingredients in a bowl by whisking. Add wet ingredients and stir to combine. Pour batter into prepared cake pan and place on a rack in the center of your preheated oven. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in pan on rack.
Glaze with lemon glaze (approximately 1 cup powdered sugar combined with 1 tablespoon lemon juice).