Vegan Lemon Poke Cake

My grandma makes this amazing lemon cake that we call a Lemon Jell-o Cake because, well, it has lemon Jell-o it. As a vegan, jello is definitely out, but I had to find a way to get all of that intense lemony deliciousness into a vegan cake. This was it. I started with a simple vegan yellow cake recipe and then went a bit wild with the lemon. The result was a moist, fresh lemon cake with a Southern-sweet finish.

So there are no pictures of this cake because my guests ate it all. I also helped. There will be pictures later because this cake is definitely being made again.

Cake

• 1 2/3 cup unsweetened almond milk (or other non-dairy milk)
• 1/3 cup lemon juice
• 2 3/4 cups all purpose flour
• 1 tbs corn, potato or tapioca starch
• 1 tsp fine sea salt
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• Small pinch ground turmeric, for color
• 1 1/2 cup cane sugar
• 1/2 cup plus 2 tbs oil (vegetable oil, olive oil, coconut oil if you don't mind the coconut flavor)
• 2 tsp pure vanilla extract
• Zest of one lemon

Glaze

• 1 cup vegan powdered sugar
• 1/2 cup lemon juice

Preheat the oven to 350 degrees. In a small bowl, add the milk to the lemon juice and let it curdle while you mix the dry ingredients.

Sift dry ingredients together into a large bowl. Add the lemon zest, milk/lemon juice mixture and oil and beat with a hand or stand mixer or whisk until smooth (don't over beat).

Pour into greased 9x14 pan and bake for 35-45 minutes, or until toothpick come out clean from the center. Immediately poke (hence a "poke cake") holes in the top of the cake with a fork. Pour prepared glaze (mixing powdered sugar and lemon juice together until smooth) onto cake, covering it evenly. Perhaps garnish with some lemon zest. Let cool.

Heaven.