A soft, moist, and fluffy vanilla cake made without eggs! No stand mixer required.
Ingredients:
Dry Ingredients:
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1 and 3/4 cups (210 grams) all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup (200 grams) granulated sugar
Wet Ingredients:
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1 cup water (room temperature)
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6 tablespoons oil (neutral, like vegetable or canola)
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1 tablespoon lemon juice (or white vinegar)
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1 teaspoon vanilla extract (optional but recommended for flavor)
Instructions:
Step 1: Preheat & Prep
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Preheat your oven to 350°F (175°C).
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Grease an 8-inch round or square baking pan and line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the flour, baking soda, salt, and sugar. Whisk everything to make sure it’s well combined.
Step 3: Add Wet Ingredients
Add the water, oil, lemon juice, and vanilla extract (if using) directly into the same bowl with the dry ingredients.
Mix everything together using a whisk or spatula until the batter is smooth and lump-free. Don’t overmix—just combine until no streaks of flour remain.
Why Lemon Juice? It reacts with baking soda to help the cake rise and adds a subtle brightness to the flavor.
Step 4: Bake
Pour the batter into the prepared cake pan. Tap it gently on the counter to remove air bubbles.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Every oven is different—start checking at 28 minutes!
Step 5: Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
You can serve it as-is for a simple treat, or frost it with your favorite icing or whipped cream for a celebration.
Customization Ideas:
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Birthday Cake: Add colorful sprinkles to the batter for a funfetti version.
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Chocolate Twist: Replace 1/4 cup of the flour with unsweetened cocoa powder for a chocolate cake.
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Fruit-Infused: Add lemon zest or fold in berries before baking.
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Frosting Ideas: Vanilla buttercream, whipped cream, chocolate ganache, or a simple glaze.
Storage Tips:
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Keeps well at room temperature for 2–3 days in an airtight container.
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Refrigerate for up to 5 days.
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Freezes beautifully—wrap tightly in plastic wrap and freeze for up to 2 months.
