This sweet and spicy Lemon Spice Cake requires no egg and very little fat! Use vegetable oil or shortening to make it vegan.
Total Cost: $1.32 recipe / $0.17 serving
Author: Beth - Budget Bytes
1 1/2cupsall-purpose flour$0.14
1cupgranulated sugar $0.16
1tspbaking soda $0.05
1tspground ginger $0.05
1/2tspground cloves $0.03
1med lemon $0.50
1Tbspvegetable shortening, oil, or butter$0.09
1tspapple cider vinegar $0.02
1cuppowdered sugar $0.18
Preheat your oven to 350 degrees. In a large bowl, combine the flour, granulated sugar, baking soda, cinnamon, nutmeg, ginger, salt, cloves and lemon zest. Stir until everything is well combined.
Make two wells in the dry ingredients and place the cider vinegar in one and shortening,oil or butter in the other (melt the shortening or butter first). Pour the water over everything and stir just until everything is wet. There may still be lumps but that is okay, just make sure there are no large pockets of dry stuff on the bottom.
Pour the batter into a loaf pan or 8×8 baking dish that has been sprayed with non-stick spray. Cook for 30-40 minutes or until a toothpick inserted in the middle comes out clean. The batter will be more shallow in a square baking dish and will therefore cook faster than in a loaf pan. Keep an eye on the top, if it starts to crack, it is probably done. Let cool on a wire rack.
While the cake is cooling, make the lemon glaze. Place the powdered sugar in a small bowl and stir in the juice from the lemon. Depending on how much juice is in your lemon, you may not need all of it. Wait until the cake has cooled before pouring on the glaze or else the heat will cause the glaze to slide right off.