One Bowl Lemon Cake (No eggs, no butter, no milk)

Step 1

Preheat the oven to 350°F/180°C

Step 2

Grease and line a 9 inch (23 cm) square baking pan.

Step 3

In a large bowl, combine the flour, sugar, baking soda, salt and lemon zest

Step 4

Stir the vinegar into the water.

Step 5

Add the vinegar and water combination, oil and vanilla extract into the flour mixture.

Step 6

Whisk or beat on low speed with a handheld beater until the batter is smooth.

Step 7

Pour the batter into the prepared pan.

Step 8

Bake for between 30 and 35 minutes. To test the cakes for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it’s done.

Step 9

Turn the cake out onto a cooling rack two minutes after baking. Leaving it in the hot pan for too long will cause the middle of the cake to become soggy and dense. Cool completely before frosting.

Step 10

To make the glaze, combine boiling water or warm milk, vanilla extract and powdered sugar.

Step 11

Use a whisk or fork to mix and form a thick glaze

Step 12

If you prefer a thicker glaze then add ¼ cup more powdered sugar at a time and mix to your preferred consistency. If you prefer the glaze thinner, then add a teaspoon of water/milk at a time and mix to your desired consistency.

Step 13

Pour the glaze over the cooled cake and use a spatula to spread evenly.

Step 14

Allow the glaze to dry before cutting.