Despite being a vegetarian for too many years to mention, we have had our diet and food situation shaken up in a good way by my daughters decision to go vegan.
I am loving exploring this new cruelty free way of eating and last nights lemon cake has quickly become a keeper. It also helps that we have lots of lemons and limes on our trees. Feel free to use milk based yoghurt and any type of milk you like if you aren’t vegan.
Make the most of some weekend down time to whip up this incredibly simple and oh so tasty lemon cake. Perfect with a cup of tea and the company of friends or daughters.
1/3 cup oil
2/3 cup almond or soy milk
1 small pot of vanilla soy yoghurt
Zest and juice of 2 lemons
1 teaspoon vanilla
1 cup caster sugar
2 cups plain flour
1 1/2 tsp baking powder
3/4 tsp bicarbonate of soda
Mix together the oil, milk, yoghurt, lemon juice and zest, vanilla and sugar.
Mix together the flour, baking powder and bicarb.
Combine the wet and dry ingredients and mix until just combined. Don’t over mix.
Place batter in a greased bundt or ring cake pan and bake at 180 degrees for 35-40 minutes. You can make this in a normal cake tin but it just doesn’t seem to be so good.
When cooked, turn out onto a plate.
Mix together the juice of another lemon with 1/3 cup caster sugar and pour over hot cake.
Happy weekend xxx