1 large lemon (juice and rind)
1 ½ cups all purpose flour
1 cup sugar
1 tsp. baking soda
6 tbsp. vegetable oil
1 tsp. vinegar (Yep, vinegar, but I promise you, you won’t taste it.)
1 tsp. vanilla
Preheat oven to 350°.
Put flour, sugar and baking soda into a mixing bowl. Mix them together fairly well.
Then grate all your lemon rind into a measuring cup. (I find this is lots easier using a large liquid measure. I just lay the grater over the liquid measure and the rind falls in.)
Then, take your already sorely abused lemon, cut it in half and squeeze the juice from both halves into your measuring cup.
Next add water to your rind and lemon juice until you have filled one cup.
Pour your lemon juice mixture into your bowl of dry ingredients.
Mixture will foam.
Pour into an ungreased 8 inch cake pan. Bake 25 minutes, or until cake bounces back a bit when you touch its center.
Ice with your favorite vanilla frosting.
I’ll be posting more of my recipes as Goldberryknits on eHow. Here’s a link to my Vegan Lemon Cake post.