Lemon Cake Recipe 🍋 For the Cake: •1 ¾ cups flour •¾ cup cane sugar •¼ cup fresh lemon juice •2 tbsp lemon zest •1 tsp vanilla extract •½ cup melted butter •¾ cup milk •1 ½ tsp baking powder •¼ tsp baking soda •¼ tsp salt For the Icing: •3 tbsp fresh lemon juice •1 ½ cups powdered sugar For the Sugar Syrup: •2 tbsp fresh lemon juice •2 tbsp cane sugar Instructions (let’s make magic happen): 1.Preheat that oven, baby! Set it to 350°F (hot enough to bake happiness). 2.Mix and mingle: Throw your lemon juice, zest, vanilla, melted vegan butter, and plant milk into a bowl. Stir like you’re summoning cake magic. Now add the cane sugar and mix like it owes you rent. 3.Dry meets wet: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly introduce this dry squad to the wet mixture. Be gentle; they’re shy. 4.Grease and pour: Oil or spray a loaf pan (non-stick vibes only), then pour the batter in. Tap the pan like it’s auditioning for a role in your kitchen. 5.Bake it till you make it: Pop it in the oven for 40–45 minutes. Check with a toothpick if it comes out clean, you’re winning. 6.Sugar syrup showdown: While your cake bakes, heat 2 tbsp lemon juice with 2 tbsp sugar on the stove. Stir until it’s a sweet, zesty syrup. Let it cool (it’s been through enough). 7.Cool off, champ: Once the cake is out, let it chill in the pan for 10 minutes. Then move it to a cooling rack and poke tiny holes all over. Pour the syrup evenly, letting it soak like a lemony spa day. 8.Icing on the cake: Mix 3 tbsp lemon juice with 1 ½ cups powdered sugar until it’s smoother than your pickup lines. Pour over the cooled cake. Admire your work, let it set, then devour like the baking genius you are! - @teresa_uribe