Lemon Cake With Lemon Glaze

This lemon cake takes no lemons! Just some lemon extract. This cake tastes delicious with a thin or thick layer of cream cheese frosting, wich I will show you how to make in a different post, but in here I just added a lemon glaze. You can also sprinkle powdered sugar on for a delicious taste and a beautiful snowy effect. This is a great summer cake, it's not to heavy so you can eat a little more without feeling stuffed. This cake isn't super sweet so I would recommend to taste the batter before baking the cake. So very hope you enjoy making and eating this yummy sweet treat.

2 cups all purpose flour
2 teaspoons baking powder
A pinch of sea salt
3/4 cup granulated sugar
4 large eggs, at room tempature
1 cup avacado oil
1 cup milk ( 2 percent or whole)
1 teaspoon vanilla extract
1 tablespoon lemon extract, a little extra for the glaze
A small amount of glaze

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl mix together the flour, baking powder, and salt.

In another large bowl, mix together the granulated sugar and eggs until well blended, add the oil, milk and vanilla, stir well.
In the picture above I used maple syrup, which you can use instead of granulated sugar.

Mix the wet and dry ingredients together, then add the lemon extract, and whisk, taste the batter, adding more sugar and lemon as needed.

Pour the batter into a greased nine inch round pan.
Bake the cake for 30 to 45 minutes or until a toothpick comes out clean.

After the cake is completely cooled knock the cake out of the pan onto a piece of cardboard covered in aluminum foil. Then whip up some glaze and add lemon extract. Use a pastry brush to spread the glaze over the cake then cut into 16 slices and serve!