Ingredients

The following ingredients have 4 Servings
  • 2 2/3 cups All Purpose Flour ((330g))
  • 1 1/2 cups White Granulated Sugar ((300g))
  • 1 1/2 teaspoons Baking Soda
  • 3/4 teaspoon Salt
  • 1/4 cup Poppy Seeds ((34g))
  • 1 1/2 cups Soy Milk ((360ml) or other non dairy milk)
  • 1/2 cup Canola Oil ((120ml) or Vegetable Oil)
  • 1 Tablespoon Distilled White Vinegar (or Apple Cider Vinegar)
  • 1 teaspoon Vanilla Extract
  • 3 teaspoons Lemon Extract
  • 2 Tablespoons Lemon Zest
  • 1/2 cup Vegan Butter ((112g))
  • 4 cups Powdered Sugar ((480g))
  • 2 teaspoons Lemon Extract
  • 2-3 Tablespoons Lemon Juice (Freshly Squeezed)

Instruction

  • Preheat the oven to 350°F (180°C) and spay two 8-inch cake pans with non-stick spray and line the bottoms with parchment paper.
  • Sift all purpose flour into a mixing bowl. Add white granulated sugar, baking soda, salt and poppy seeds and mix together.
  • Add soy milk, oil, vinegar, vanilla extract, lemon extract and lemon zest and mix into a batter. Only mix until the ingredients are combined, don't overmix.
  • Divide the batter evenly between two 8-inch cake pans (sprayed with non-stick spray and lined with parchment paper along the bottoms).
  • Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  • Let the cakes cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.