Ingredients
1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp lemon zest
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1 tsp. white vinegar
1 tsp. pure vanilla extract
1 tsp. pure lemon extract
5 Tbsp. vegetable oil
1 Cup water
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan, starting with the flour first. Mix well. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla and lemon extracts in the other, and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting ( I used vanilla for this lemon cake), or dust with powdered sugar. Enjoy!
Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
Tip - You can double this recipe, just use a 9x13 baking pan.