Lemon cake
This cake is so simple to make, and so perfect in so many respects! It is lemony, fluffy, with a hint of coconut, and the addition of soy yogurt in the batter makes it, Oh so moist! It is the perfect tea time snack, and I suggest serving it with some Earl Grey. Make sure to bake it in a metal cake tin to obtain a nice, golden crust (it wouldn't work with a silicon mould).
Recipe inspired from France Vegetalienne.
Ingredients
- 200g wheat flour
- 175g cane sugar
- 250g soy yogurt
- 32g coconut oil
- zest + juice of 1 large lemon (60g juice)
- 7g baking powder
- 1/2 tsp baking soda
Instructions
- Preheat the oven at 180ºC, fan on.
- Melt the coconut oil in the microwave, and pour in a mixing bowl.
- Add the cane sugar and mix.
- Add soy yogurt, lemon zest and lemon juice, and mix.
- Add the flour, baking powder and baking soda, and mix.
- Brush a metal cake tin with oil and pour the batter in the tin.
- Bake for ~40 min depending on your oven.
- Take it out of the oven, and let it cool down for a few minutes before transferring it on a cooling rack. Let it air dry to get a nice crust.