Spongy Lemon cake

Ingredient measurements:

1 cup flour

1/4th teaspoon baking soda

1/2 teaspoon of baking powder (round 1)

1/2 cup caster sugar

1/2 cup plant based milk (round 1)

1/2 cup plant based milk (round 2)

1/2 teaspoon baking powder (round 2)

1/2 cup lactose free butter

1/2 teaspoon vanilla essence

2-3 teaspoons of freshly squeezed lemon juice- depending on flavour want

1 tablespoon of lemon zest

Method-

1. Preheat the oven to 160 degrees C

2. Take the milk (round 1) and add baking powder (round 1)

3. Whisk together the flour, baking powder(round 2), and baking soda.

4. In a large bowl beat together the caster sugar and lactose free butter.

5. Add in the vanilla essence, lemon zest, and lemon juice.

6. Add milk(round 2).

7. Add the dry to the wet in 3 parts.

8. Line a baking pan and put in the mixture.

9. Bake at 160 degrees C for 30 minutes.