Triple Citrus Cake (Egg-Free and Dairy-Free)
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
12 Cupcakes
- Serves:
- 9-12
ingredients
- 1 1⁄2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons lemon zest
- 2 teaspoons lime zest
- 2 teaspoons orange zest
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1⁄3 cup vegetable oil
- 1 cup water
directions
- Preheat oven to 350°F Grease a 8 x 8" baking pan and set aside.
- In a large bowl, mix together flour, sugar, baking soda and salt. Make three depressions in dry ingredients (2 small and one large). Pour vinegar in one small depression, vanilla & lemon extracts in another small depression and the vegetable oil in the larger depression. Pour water over all. Add lemon, lime & orange zests and stir until smooth.
- Pour batter into baking pan and bake on the middle rack of your oven for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool for up to one hour atop a wire rack before spreading with your favorite frosting.
- If you wish to bake a larger cake, just double the recipe and use a 9x13" baking pan.
- If you wish to bake cupcakes, the standard recipe yields 12 cupcakes. Just bake at 350 F for 22-24 minutes or until a toothpick inserted into the center comes out clean.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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