There is something quite satisfying about sitting down with a cup of espresso or tea and a small piece of cake.  Especially if said cake isn’t that bad for you!  I don’t know anyone in love with rich, thick cakes and their complementing towering corn syrup frosting from the grocery store.  I also feel a little daunted by homemade cakes that require so much time and so many pans and those that call for separating the eggs!  My go-to cake recipes are from my third cookbook “The Rustic Vegetarian” (which may get a revision and get published).  They are perfectly sweet, light, delicious, moist, and easy as five minutes.

Here’s to dreaming of spring…

Lemon Cake

3 1/2 cups of flour

1 1/2 cups of sugar

2 ts baking soda

1 t salt

1 ts of vanilla extract

1/2 cup of lemon juice

1 1/2 cups of non-dairy milk (I used homemade cashew milk)

2/3 cup of olive oil

2 T white or apple cider vinegar

Combine all ingredients in a bowl and pour into a prepared Bundt pan or two cake pans.

Bake at 350 degrees for 35 minutes.  Check for doneness.

Let cool for a few minutes then flip onto a plate.  Make a yummy glaze by combining powdered sugar, a touch of vanilla extract and lemon juice to desired consistency and drizzle over.