Favorite White/Yellow Cake
1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup icy cold water (important)
1/2 cup oil
2 teaspoons vanilla (Madagascar vanilla gives a better vanilla flavor)
2 tablespoons lemon juice
1. Preheat oven to 375 degrees F. Grease an 8" or 9" cake pan. In a bowl, sift together flour, sugar, baking soda and salt until very light and airy, about 3 times.
2. In a small bowl, combine cold water, oil, and vanilla. Add liquid ingredients (except lemon juice) to dry and combine. Once the batter is combined, add the lemon juice and stir quickly then pour into prepared pan.
3. Bake for 25 to 30 minutes or until cake tests done with toothpick.
This recipe tastes like a typical omni vanilla cake. It rises extremely well and is light, fluffy, moist and rich at the same time.
SO HOW'D IT GO?
I have tried this recipe many times, because it is so good. It's just as good as the non-vegan only this version is healthier. Individuals who had problems with the recipe must try it again because clearly it works since I was able to make a variety by just adding addtional ingredients. In the pictures below you will see lemon poppy, banana nut muffin and raspberry glaze (icing only).
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After reading all the positive comments on this recipe I decided to give it a go. What a disaster. It came out FAR too oily and didn't rise at all!!! I used normal cooking oil (sunflower) so maybe other people are using different types of oils?
Also the time it says to cook it is probably an underestimate. I had to leave mine in for an extra 10 mins (might be my oven).
This recipe is a keeper. I made this yesterday with a strawberry icing for my sister's birthday and everyone loved it! I greased and floured the pans prior to baking, baked 2 round pans at 325° for 20 mins, cooled and removed once completely cooled. My version yielded two thin layers. I assume I would need to double the recipe to have 2 normal height cakes, but this size was perfect. The cakes required a little coaxing to remove from the pans, they seemed to want to stick / suction cup to the pans, but came out fine. The prebaked batter tasted amazing, smelled like kettle popcorn after baking, and tasted even better as the finished product.
Great cake! I made this for my daughter's birthday, and it was perfect. The only change I made was to cook it at 350 for 35 minutes instead of 375 for 25 minutes. This helped keep the cake from "doming" (so that I could stack the layers). I'll be using this one again for sure.
Wow! This cake is amazing!!!! I can't thank you enough for sharing this recipe. This cake tastes better than any yellow/white cake I've ever had. The only change I made to the recipe was substituting 1 cup of agave for the cup of sugar. I made cream cheeseless frosting to top it off! Oh, and I swirled in all colors of food coloring right before I baked the cake, for that "unicorn food" look, thanks to a previous comment!
I'm still making this recipe all the time. Truly my favorite. I often sub fresh pineapple juice for the lemon juice, and place fresh pieces of pineapple at the bottom of the pan, before I pour the batter in. The cake turns out so moist and delicious.
I followed this recipe exactly and mine came out tasting a bit like cornbread. I'm guessing it was my doing because the reviews indicate that this is great. Not bad, though. I do love cornbread but I was hoping for cake.
Best cake i have ever made. i add more lemon anditwas amazing. endless possibilites.
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