A sweet lemon cake perfect for celebrating Mother’s Day. This cake features zesty lemon flavor and a moist texture, made with all-purpose flour, baking soda, sugar, and unsweetened oat milk.
1: Preheat the oven to 350°F. Prepare two 8-inch cake pans by fitting a parchment paper circle to the bottom of each pan.
2: In the bowl of your stand mixer, beat the butter on high for two minutes until creamy.
3: Add in the sugar and continue to cream on medium-high for another two minutes, scraping down the bowl and paddle as needed.
4: Turn the mixer to low and add the apple sauce.
5: Add 1/2 cup of oat cream, lemon zest, and lemon juice.
6: Turn the mixer to high and beat for 1 minute, scraping down the bowl and paddle once more.
7: With the mixer on low speed, add in the dry ingredients and mix until just combined.
8: Add the rest of the oat cream slowly and mix until just incorporated.
9: Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. The batter will be slightly thick.
10: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.
11: They’re done when they spring back to the touch and a toothpick inserted into the middle comes out clean.
12: Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling.
13: Make sure they’re entirely room temperature before applying any frosting.
