Recipe

Vegan Lemon Sheet Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 7 months, 1 week ago Adapted from Bryanna Clark Grogan to better fit a 9x13" pan. She notes to use shiny pans, I don't have any like that so I used my old dingy ones and they worked fine. It's a great, light and fluffy cake that is perfect unfrosted for summer BBQs or dolled up for tea.... More Prep:20m Cook:35m Servings:12	Jo_jo_ba
	sweet tangy lemony tart spongy light flavourful citrusy summery springy petitfours spongecake vegan vegetarian bryannaclark delicious

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Fans

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Ingredients

10 oz sugar

4 oz margarine

2 tbsp lemon juice

grated zest of 2 lemons

1 tsp vanilla

2 tsp lemon extract

12.3 oz flour

1 tbsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1 cup water

1 cup (soy or rice) milk

Directions

Preheat oven to 350F, grease a 9x13 pan.

Cream together sugar and margarine. Add lemon juice, zest, vanilla and lemon extracts and beat well.

Whis together dry ingredients in a medium bowl.

Mix the water and soy milk in a measuring cup or small dish.

Add dry ingredients alternately with the liquids, beating well after each addition.

Bake 35-40 minutes, or until cake tests done.

Cool completely in the pan before turning out.

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Comments

jo_jo_ba 7 months, 1 week ago said:
Amount Per Serving
Calories: 272.3
Total Fat: 8.3 g
Cholesterol: 0.0 mg
Sodium: 100.7 mg
Total Carbs: 47.1 g
Dietary Fiber: 1.1 g
Protein: 4.0 g

midgelet 7 months, 1 week ago said:
I like this vegan recipe! thanks for sharing

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