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–+ servings

Honey and Lemon Cake

Nicole Spiridakis
A mostly-vegan honey and lemon cake that's bright with fresh lemon juice and the floral sweetness of honey.
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Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 246 kcal

Ingredients
  

  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup canola oil
  • ½ cup sugar
  • ⅓ cup honey
  • 1 cup non-dairy milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • ½ cup almond slivers or slices

Instructions
 

  • Preheat oven to 350°F.
  • Grease a loaf pan (or make as cupcakes) and set aside.
  • Sift together flour, baking powder, baking soda, and salt. In a separate bowl, combine oil, sugar, honey, rice milk, vanilla, lemon juice, and zest.
  • Pour the dry ingredients into the wet and mix until smooth. Pour into loaf pan and bake for about 30-35 minutes, until a tester inserted in the middle comes out dry. Remove from oven and place on a wire rack to cool for 10 minutes, then turn out onto rack.

Nutrition

Calories: 246kcalCarbohydrates: 42gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 218mgPotassium: 81mgFiber: 1gSugar: 25gVitamin A: 117IUVitamin C: 6mgCalcium: 62mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!