When life gives you lemons, make lemon yogurt cake!
All vegan, all delicious, it’s simply the zest!
Morning tea at the sanctuary on the weekend is a serious affair. Speculation about what’s going to be on offer starts early. Will it be scones? Cupcakes? Sandwiches? Biscuits? So many options! So much possibility!
When our volunteer Jan opens the boot of her car at morning tea time, there is a line of vollies waiting to see what will appear like secret baking magic from the depths of the boot.
This lemon yogurt cake is always a crowd pleaser. Zesty, sweet, tangy, light and fluffy it’s a perfect treat after a hard mornings work.
The only problem with it, deciding who gets the last piece.
Lemon Yogurt Cake
SERVINGS: Depends how big you cut the pieces
PREP TIME: 15 Mins
COOKING TIME: 1 hour-ish
INGREDIENTS
1 ½ cups caster sugar
1 tablespoon finely grated lemon rind
2 egg replacer eggs
¾ cup vegetable oil
1 cup coconut yogurt
2 tablespoons lemon juice
2 cups self-raising flour
INSTRUCTIONS
Preheat oven to 180 C
Grease the base and sides of a 20cm round cake tin, line base with baking paper.
Beat sugar, rind, egg replacer eggs and oil in a bowl with electric mixer until mixture is thick and changed colour.
Add yogurt and lemon juice and beat until combined.
Fold in the sifted flour.
Pour mixture into the cake tin.
Cook in preheated oven for about 1 hour or until cooked through.
Stand your creation in the tin for 5 minutes before turning out onto a wire rack to cool.
Top tip! Add a sprinkle of lemon zest on top of the cooling cake for a little extra zesty tang, or a lemon icing for an extra indulgent treat.
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