Pregnancy Friendly Dairy Free Lemon Cake
Total time1 hr 25 min
Prep time20 min
Cook time35 min
4.5(16)
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Learn more →Ingredients
10 servings
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup dairy free butter, softened
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp lemon zest (from about 2 large lemons)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup dairy free milk
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with dairy free butter or cooking spray, then line the bottom with a round of parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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