SPRINKLE LEMON CAKE ??

Happy Juneteenth vegan lovas!! As stated in my stories – I knew I wanted to make something to remind me of my fam bam today – and this moist, succulent lemon cake fit the trick! Thanks, @peanutbutterjillybeans for the recipe – I did add my own little spin on things by adding my own lemon frosting (bc who doesn’t love double lemon), a smidge of lemon extract (to bring more lemon Flava ?? ) and lastly some sprinkles!! all the details are below. Everyone be safe and enjoy your Juneteenth! Video on my how to here.

LEMON CAKE ??

Recipe by blkandveganCourse: Dessert, BreakfastCuisine: American

Prep time

30

minutes

Cooking time

45

minutes

Lemon, Sugar and love – SO MOIST! Enjoy!

Ingredients

• 1/4 cup melted butter

• 1 cup almond milk

• 1/2 cup lemon juice

• 1 tsp vanilla

• 2 tsp lemon extract

• 1 cup sugar

• 1 1/3 tsp baking powder

• 1 tsp baking soda

• 2 1/4th cup all purpose flour

• Sprinkles to taste

• Frosting

• 1 3/4th cup powdered sugar

• 2 tsp lemon extract

• 2 – 4 tsp almond milk

• 1 tsp vegan butter

Directions

• Warm up your butter and almond milk together and set your oven to 375
• Mix your almond milk, butter, lemon juice, vanilla, lemon extract and sugar
• Next, add baking soda and powder and quickly (and I mean quickly!) add your flour and mix until combined
• Fold in your sprinkles
• Set loaf in oven for 45 mins!
• Combine icing ingredients and lay over loaf once completely cooled