Wacky Lemon Cake

r_23311f21-7b38-d17e-1bc0-97fc65d120611670

Source: Kathy Przywara/Kids With Food Allergies

Wacky Lemon Cake

r_23311f21-7b38-d17e-1bc0-97fc65d120611670

Source: Kathy Przywara/Kids With Food Allergies

Ingredients

Yields: 1 9” cake (12 Servings)

One of these Flour Options:
1 1/2 cups All Purpose Flour 187.5g

or 1 1/2 cups Gluten-Free Flour, Grain or Grain-Free r_e06e86ae-bdc0-8170-3a34-fbd6ca1cb040637

or 1 1/2 cups Gluten-Free Flour, Grain or Grain-Free r_17203d53-19c7-3a1c-4583-3b8bdd2beb7213642

1 cup Sugar 200g
Lemon Extract
1 tsp Baking Soda 4.6g
1/2 tsp Salt 3g
1 tbsp Lemon Juice 15.25g
5 tbsps Oil 68g
1 tsp Vanilla 4.2g
1 cup Water 236.6g

Select the substitute that is safe for you
(Substitutes that do not match free or diet icons may appear.)

ALWAYS check labels before buying or consuming!

Preheat oven to 350°F. Grease and flour pan, or line cupcake tin. Separately, mix together dry ingredients, and mix together wet ingredients, then combine wet and dry without beating until you get a smooth batter. Bake 35min (20min for cupcakes).

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Cuisine: American, North American
Texture/Feel: Soft/Bready
Flavor: Sweet
Necessary Equipment: Oven

Oven