Vegan Lemon Cake

• 2 cups King Arthur Organic All Purpose Flour
• 1 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 3/4 cup water
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup lemon juice
• grated zest of one lemon or 1/2 tap lemon extract
• 1/2 tsp vanilla extract
• Frosting (optional):
• 1/4 cup vegetable shortening or vegan butter at room temperature
• 2 cups confectioners' sugar, sifted
• 1/2 tsp vanilla extract
• 2-3 Tbsp lemon juice
• 1/8 tsp salt

Preheat oven to 350. Lightly grease an 8" or 9" cake pan and line bottom with parchment.

In medium bowl, whisk together flour, baking powder, salt and baking soda. 

In small bowl or large measuring cup whisk together water, sugar, oil, lemon juice, lemon zest and vanilla until sugar is dissolved.

Add wet ingredients to dry ingredients and stir to combine. A few lumps are ok. Pour batter into prepared pan and bake cake for 30-35 minutes, until top is set, sides pull away from pan and a toothpick inserted in center comes out clean.

Cool on wire rack and remove from pan.

Meanwhile prepare frosting: in medium bowl beat together all ingredients, starting with smaller amount of lemon juice.

When cake is completely cool, frost top. Decorate with fruit as desired.