Despite the forecast, let’s live like it’s Spring! Between the snowflakes and frigid temps, we can all breathe a sigh of relief knowing that sunshine lies ahead! (at least I think!)  It’s time to start celebrating longer days, pops of beautiful floral colors, the sounds of lawn mowers, and butterflies fluttering around. Yes, spring has a way of putting some fresh life into all of us. Whoa!!!! What has happened to me??…Can I really be this giddy about Spring??!!  Maybe I’ve been cooped up a little too long, or maybe I’m just going a little crazy with all the unpredictable weather. But one thing I know for sure is that this lemon cake makes me happy! If the sun doesn’t come out tomorrow, I’ll still have a smile on my face, because I have my own little ray of sunshine…and it’s vibrant, fluffy and moist and covered in a creamy lemon frosting! Mmmmmm!!! What’s more, this cake is simple. It only requires one bowl. You heard that right! …One bowl…which is a beautiful thing!! But let’s not stop there, let me tell you more! It doesn’t even require eggs; nor do you need to drag out the heavy kitchen mixer. Basically you can whip it up in a flash and clean-up is a breeze! The results are a refreshing, amazing, pretty, bright lemon cake! Yes, life is good!!

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Lemon Cake

Ingredients

Lemon Cake

  • 2 1/2 cups +2 T all purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup olive oil (or oil of your choice
  • 2 tablespoons applesauce, unsweetened
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 4 tablespoons lemon juice, freshly squeezed
  • 2 teaspoons lemon zest

Lemon Buttercream Frosting

  • 4 1/2 cups powdered sugar
  • 1/2 cup butter
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 350°F.

  2. Spray a large bundt pan with non-stick cooking spray and set aside

  3. In a large mixing bowl add the flour, sugar, baking soda and salt. Stir until mixed.

  4. Then add the milk, olive oil, applesauce, vinegar, vanilla, lemon juice and lemon zest. Whisk by hand until combined and no big lumps remain. Be careful not to over mix.

  5. Pour the batter into the prepared pan and back for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

  6. Remove the oven and invert the cake onto a wire cooling rack to cool completely before frosting.

Lemon Buttercream Frosting

  1. In a large bowl, add the powdered sugar, butter and lemon juice. Start off at slow speed, gradually increasing speed until thick and smooth.

  2. Frost the cooled cake.

Recipe Notes

Note to lemon lovers:  The lemon flavor is subtle in this cake.  If you want more lemony flavor,  add 1 or 2 teaspoons of lemon extract to the batter. 

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