Vegan Lemon Cake
You don't have to be vegan to enjoy this vegan lemon cake! It's moist, delicious and plenty lemony thanks to a combination of lemon juice and zest. A glaze made with lemon juice, confectioners' sugar and almond milk adds a sweet-tangy finish.
To make ahead: Store glazed cake in an airtight container at room temperature for up to 3 days.
Equipment: Parchment paper
2 other carbohydrate, 1 1/2 fat, 1 starch