by Kaity at Fair Isle
1 cup flour (I used whole heirloom wheat flour-simlar to whole wheat pastry flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon good salt (himalayan pink salt for instance)
1/2 cup sugar (i used rapadaura)
1/3 cup extra-virgin olive oil
1/3 cup non-dairy unsweetened yogurt
zest of one lemon
2-1/2 tablespoons lemon juice
1/2 teaspoon vanilla extract or 1/4 teaspoon ground vanilla bean
Preheat oven to 350˚F. Grease and flour 3 mini (4") spring-form cake pans. Or you can make one 8" round cake instead.
Sift dry ingredients together into a bowl. Whisk wet ingredients together in a measuring cup. Add wet mixture to dry mixture and stir until combined. Fold in a handful of fresh lilac flowers if you wish.
Divide batter evenly between cake pans. Bake on middle rack for 20-25 minutes until cakes are golden brown and a toothpick comes out clean from the center of cake. If making an 8" cake bake for 25-30 minutes.
Double recipe to make a 2-layer 8" round cake.