A soft, moist cake that's bursting with lemon flavor! Add fluffy lemon buttercream to make it absolutely heavenly! Free from gluten, grains, eggs, dairy, sugar, so you can freely enjoy cake that fits your dietary needs. (Paleo, Vegan, Keto)
Preheat the oven to 325. Line a small bread pan with 2 strips of parchment paper (crossways) for easy removal
Whisk together dry ingredients in a large mixing bowl. Mix together water, lemon juice, zest, oil and vanilla in another small bowl.
Pour wet over dry and gently mix by folding the batter until the flour is moistened (it will be a little thick)
Scoop batter into the pan.
Bake for about 35-40 minutes until the top springs back when pressed. *Important* Turn the oven off, but leave the loaf in the oven for another 5 minutes with the door shut to cool gradually. Then remove and cool the loaf on a wire rack before cutting.
Allow to cool completely before frosting.
To make the frosting:
Add palm shortening to a stand mixer with the paddle attachment (a hand mixer works, too).
Mix for about 5 seconds to soften. Add remaining ingredients and beat until fully mixed. Taste and adjust.
Smooth frosting generously onto cooled cake. Top with extra zest, if you like. Enjoy!
Notes
To store: Stays fresh at room temperature for about 2-3 days in a glass cake dome.
For longer storage, keep refrigerated (bring back to room temp before serving as the frosting will harden when chilled).
Frosting can be stored separately in an air-tight container at room temp for up to 2 weeks.
To freeze cake, leave off the frosting. Cut into slices and place on a baking sheet. Freeze for 1 hour, then individually wrap and place in a freezer bag.
For the frosting, Use Spectrum brand palm oil. Do NOT use Nutiva brand palm shortening. It is mixed with coconut oil and the taste and texture is too oily and not nearly as good as Spectrum.Sweetener Alternatives: *always sweeten to taste*