Triple Citrus Cake (Egg-Free And Dairy-Free)

• 1 1/2 cups flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons lemon zest
• 2 teaspoons lime zest
• 2 teaspoons orange zest
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon extract
• 1/3 cup vegetable oil
• 1 cup water

1. Preheat oven to 350u0b0F Grease a 8 x 8" baking pan and set aside.
2. In a large bowl, mix together flour, sugar, baking soda and salt. Make three depressions in dry ingredients (2 small and one large). Pour vinegar in one small depression, vanilla & lemon extracts in another small depression and the vegetable oil in the larger depression. Pour water over all. Add lemon, lime & orange zests and stir until smooth.
3. Pour batter into baking pan and bake on the middle rack of your oven for 35 minutes or until a toothpick inserted into the center comes out clean.
4. Cool for up to one hour atop a wire rack before spreading with your favorite frosting.
5. If you wish to bake a larger cake, just double the recipe and use a 9x13" baking pan.
6. If you wish to bake cupcakes, the standard recipe yields 12 cupcakes. Just bake at 350 F for 22-24 minutes or until a toothpick inserted into the center comes out clean.

flour, sugar, baking soda, salt, lemon zest, lime zest, orange zest, white vinegar, vanilla, lemon, vegetable oil, water

Taken from www.food.com/recipe/triple-citrus-cake-egg-free-and-dairy-free-515557 (may not work)