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Easy Vegan Lemon Cake (6 Ingredients!)

Ingredients

• 1 3/4 cups (224g) regular white all-purpose flour (GF below)
• 3/4 cup + 2 tablespoons (170g) fine white sugar (SEE NOTES)
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 3/4 cup + 2 tablespoons (210g) ROOM TEMPERATURE full-fat coconut milk (THIS cannot be subbed, it replaces all oil/butter. SEE NOTES AT BOTTOM!
• 2 1/2 tablespoons (37g) fresh lemon juice PLUS the zest
• 2 teaspoons vanilla extract
• LEMON GLAZE
• 1 cup (152g) powdered sugar
• 1 tablespoon (15g) fresh lemon juice
• 1 tablespoon (15g) non-dairy yogurt (plain or vanilla) This gives a nice tang, but if you don't have it, add 1/2 tablespoon of any creamy milk instead.
• 1/4 teaspoon vanilla extract
• NOTE
• I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way. SEE NOTES at bottom if you don't have a scale.

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