Ingredients:

Dry Ingredients:

All-purpose flour: 1 and 3/4 cups (210 grams)

Baking soda: 1 tsp

Salt: 1/2 tsp

Sugar: 1 cup (200 grams)

Wet Ingredients:

Water: 1 cup

Oil: 6 tbsp

Lemon juice: 1 tbsp

Vanilla extract: 1 tsp

Instructions:

Pan Preparations: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). While it’s warming up, take an 8-inch cake pan and grease it lovingly, laying a foundation for your cake.

Dry Mix Mastery: Whether directly in your cake pan or in a separate mixing bowl (for those who like to double-check their mixing skills), combine your dry ingredients. Flour, baking soda, salt, and sugar should mingle until they’re indistinguishable from each other.

Wet Ingredient Whisk: In a separate vessel, unite your wet ingredients. The water, oil, vanilla extract, and lemon juice should be merged into a harmonious liquid.

Fusion Time: Craft a small well in the center of your dry ingredients. Into this crater, pour your wet mixture. Delicately, but confidently, blend the two until you achieve a smooth batter devoid of any floury streaks.

Baking Bliss: Once your batter is ready and raring to go, introduce it to the preheated oven. Allow it a 30-minute symphony of heat until it’s perfectly baked. You can confirm its readiness with a skewer – if it comes out clean, your cake is done.

Cool & Consume: Post-baking, pamper your cake with a 5-minute rest inside its pan. Then, transfer it to a cooling rack, letting it come down to room temperature. If you’re in the mood for an added touch, you can frost this beauty with Italian meringue buttercream or keep it simple with a dusting of powdered sugar.