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Ingredients
Dry Mixture:
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
Wet Mixture:
1 cup sugar
1 cup unsweetened almond milk
1/2 cup vegetable oil
1/4 cup lemon juice
1/2 tsp salt
3 tbsp lemon zest
1 sprig fresh rosemary, leaves removed and roughly chopped
1 tsp vanilla extract
For Lemon Glaze:
2 cups powdered sugar
4 tbsp lemon juice
more zest for garnish
Instructions
Preheat oven to 350 degrees. Mix dry ingredients in a small mixing bowl. Mix wet ingredients in a medium bowl. Slowly add dry mixture to the wet mixture in small batches, stirring until fully incorporated and smooth. Add chopped rosemary to batter and stir.
Spray your cake pan with avocado oil and then dust lightly with flour. Pour cake batter into cake pan and level out with rubber spatula or tap edges. Bake in oven for 30-35 minutes or until a toothpick poked into cake comes out clean. Set aside to cool.
Add powdered sugar and lemon juice together in a small bowl and mix until smooth. Pour over cooled cake and serve.
- Prep Time: 15
- Cook Time: 35
- Category: dessert
- Method: bake