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Lemon cake

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

    1. Preheat the oven at 180ºC, fan on.
    2. Melt the coconut oil in the microwave, and pour in a mixing bowl.
    3. Add the cane sugar and mix.
    4. Add soy yogurt, lemon zest and lemon juice, and mix.
    5. Add the flour, baking powder and baking soda, and mix.
    6. Brush a metal cake tin with oil and pour the batter in the tin. 
    7. Bake for ~40 min depending on your oven.
    8. 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.
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