Moist and Tangy Lemon Cake
Ingredients
- 1 3/4 cup spelt flour (all-purpose works as well)
- 2 tsp baking powder
- 2/3 cup brown sugar or dates
- 1/3 cup vegetable oil (used sunflower oil)
- 3/4 cup non-dairy milk (used oat milk)
- Zest and juice of one big lemon
- 2 tsp apple vinegar
- 1/2 tsp salt
Preparation
Preheat your oven to 350F.
In a medium bowl combine the flour with the baking powder and salt.
Add the milk, sugar, oil and the zest and juice of the lemon and combine.
Spoon in the apple vinegar and pour the mixture into a greased baking tin.
Bake for around 40 minutes and test with a toothpick.
For the drizzle, melt white chocolate and sprinkle with some lemon zest.
