This lemon cake takes no lemons! Just some lemon extract. This cake tastes delicious with a thin or thick layer of cream cheese frosting, wich I will show you how to make in a different post, but in here I just added a lemon glaze. You can also sprinkle powdered sugar on for a delicious taste and a beautiful snowy effect. This is a great summer cake, it's not to heavy so you can eat a little more without feeling stuffed. This cake isn't super sweet so I would recommend to taste the batter before baking the cake. So very hope you enjoy making and eating this yummy sweet treat.

Supplies

2 cups all purpose flour
2 teaspoons baking powder
A pinch of sea salt
3/4 cup granulated sugar
4 large eggs, at room tempature
1 cup avacado oil
1 cup milk ( 2 percent or whole)
1 teaspoon vanilla extract
1 tablespoon lemon extract, a little extra for the glaze
A small amount of glaze

Step 1: Mix the Dry Ingredients

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl mix together the flour, baking powder, and salt.

Step 2: Mix the Wet Ingredients

In another large bowl, mix together the granulated sugar and eggs until well blended, add the oil, milk and vanilla, stir well.
In the picture above I used maple syrup, which you can use instead of granulated sugar.

Step 3: Make the Batter

Mix the wet and dry ingredients together, then add the lemon extract, and whisk, taste the batter, adding more sugar and lemon as needed.

Step 4: Bake the Cake

Pour the batter into a greased nine inch round pan.
Bake the cake for 30 to 45 minutes or until a toothpick comes out clean.

Step 5: Finish the Cake

After the cake is completely cooled knock the cake out of the pan onto a piece of cardboard covered in aluminum foil. Then whip up some glaze and add lemon extract. Use a pastry brush to spread the glaze over the cake then cut into 16 slices and serve!