• 2 cups flour
• ¼ heaping tsp baking soda
• 1 heaping tsp baking powder
• ¼ tsp salt
• ½ cup sugar
• 1/3 cup butter (v)
• Zest of 1 large lemon
• ¼ cup of lemon juice
• 1 tbsp vanilla extract
• ½ cup milk (v)
• 1/3 cup aquafaba (liquid from canned chickpeas)
• Pink lavender glaze:
• 1 heaping cup of powdered sugar
• 1 tbsp lemon juice and zest
• 2 tbsp yogurt (v)
• 1 tsp vanilla extract
• 1 tsp of yam food coloring powder (color is optional)
• ½ tbsp dried lavender
1.
Preheat oven to 350.
2.
Start by creating your buttermilk- combining milk and lemon juice, set aside to curdle.
3.
Use a mixer to froth your aquaba until white and foamy.
4.
In a separate bowl, melt butter and add in sugar, beating until combined. Add vanilla extract, milk, aquafaba and lemon zest. Mix until combined. In another bowl, combine flour, baking soda, baking powder, and salt. Mix well. Slowly add the dry mix into the wet, lightly mixing until just combined. Take care not to overmix, as it will make the cake dense.
5.
Pour batter into an oiled cake pan, and bake for 35 minutes, or until edges are golden brown and a knife comes out clean from the center of the cake.
6.
Meanwhile, prep your graze. Combined all ingredients well into a bowl, adjusting food coloring to desired shade. Wait for cake to cool before adding icing to the top.
7.
Enjoy!