Light and Fluffy Lemon Cake

I've been on a applesauce cake bent for the last couple months.  If an occasion called for cake (be that occasion even just a regular Thursday night) I made applesauce cake.  It was my Go-To cake recipe.

However, one night last week Matt wanted cake and it was too late to consider baking an applesauce cake as they take 40-50 minutes to bake.  We needed something more in the 20 minute range.  So, I took to the cookbooks and tried something new. 

But, as usual though I couldn't actually follow a recipe!  (Gasp, what a crazy idea!)  So, I took a vanilla cupcake recipe and morphed it into a lemon cake recipe resulting in a lovely cake so light and fluffy it was like heaven.

We rarely eat frosting on our cakes, mostly because we cannot buy powdered sugar in bulk and so use it sparingly.  So, frosting is reserved for special occasions mostly.  A dab of honey on top has become "frosting" to me these days.  Or really, it is CAKE!  It is pretty darn tasty without anything on top!  That said, by the third day, when the cake was a tad dried out and not so much like heaven,  Matt made some lemon frosting to go with.  Heaven all over again.

Light and Fluffy Lemon Cake

1 cup soy milk
1 teaspoon apple cider vinegar
1 and 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
3/4 cup sugar
2 1/2 teaspoons natural lemon extract

Preheat oven to 350 degrees F.
Combine milk and vinegar in a measuring cup and set aside a few minutes to curdle.
Mix together the the sugar and shortening. 
Add the milk mixture and extract.
Add in the flour, cornstarch, baking powder, baking soda, and salt and mix until well combined.
Pour batter into a lightly greased cake tin and bake for 20-25 minutes.