For the Cake:
2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 tsp baking soda
½ tsp salt
1 cup (240ml) plant-based milk (almond, soy, or oat)
1/3 cup (80ml) vegetable oil (such as sunflower or canola)
1/3 cup (80ml) freshly squeezed lemon juice
Zest of 1 lemon
1 tsp vanilla extract
For the Lemonade Glaze:
1 cup (120g) powdered sugar
2–3 tbsp freshly squeezed lemon juice
Zest of 1/2 lemon (optional, for extra tang)
Optional Decorations:
Lemon slices
Fresh mint leaves
Vegan whipped cream
Instructions
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