2 2/3 cups All Purpose Flour (330g)
1 1/2 cups White Granulated Sugar (300g)
1 1/2 tsp Baking Soda
3/4 tsp Salt
1 1/2 cups Soy Milk (360ml) or other non-dairy milk
1/2 cup Canola Oil (120ml) or Vegetable Oil
1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
1 tsp Vanilla Extract
3 tsp Lemon Extract
2 Tbsp Lemon Zest
For the Lemon Buttercream Frosting:
4 1/2 cups Powdered Sugar (540g)
1/2 cup Vegan Butter (112g)
2 tsp Lemon Extract
3 1/2 Tbsp Lemon Juice
For Decoration:
Lemon Zest
Instructions :
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