By far, this is the easiest and moistest lemon cake that I have had. With the incorporation of coconut oil, it’s even more scrumptious. Serve this after dinner along with some coffee or a tall cold glass of soy milk.

For the cake:

2 large Lemons (or limes)
2 tbsps. Lime Peel (2 or 3 limes)
1 1/2 cup flour (you can use whole wheat)
1 cup sugar (I use Wholesome Sweeteners)

1 tsp. Baking Soda
5 tbsps. Oil (I used Coconut Oil; Spectrum brand, but Canola works well too)

1 tsp. Vinegar
1 tsp. Vanilla
3/4 cup Water

Cake Directions:

Put flour, sugar, and baking soda into a mixing bowl and mix well.

Then grate the lime until you have at least 2 tbsp. of peel.  Juice the lemon to get 3 tbsps. of juice.  Mix that with water in a separate bowl from the flour mix.

To that add the oil, vanilla and vinegar. Mix very well.

Then pour the wet ingredients into the flour and mix well with a whisk. It will foam a little but keep whisking.

Pour into your baking dish and bake for 25 minutes at 350 degrees.

For the Icing:

2 tbsp. Lemon Juice
1 cup Confectioners’ Sugar ( I use Wholesome Sweeteners)

Juice the lemons and combine until you get 2 tbsps. of juice.

Then mix with the powdered sugar and pour on top of the cake.

Let it rest for at least an hour for the icing to harden.

Serves 8