This soft moist lemon cake needs nothing more. It is so tasty!
Ingredients
- 2 cups yoghurt (I used coconut yoghurt)
- 3 cups plain flour
- 2 cups icing sugar (powdered sugar)
- 4 teaspoons lemon zest
- 2 tablespoons lemon juice
- 4 tablspoons vegetable oil (I used sunflower)
- 2 teaspoons baking soda
- 31/2 teaspoons baking powder
Instructions
More icing sugar to dusting
Combine yoghurt and icing sugar and combine well
Add lemon zest, lemon juice, and oil and mix well
Sift all the dry ingredients together and then gradually add the dry to the wet ingredients, combining well.
Pour the batter into a spring form cake tin and bake in a moderate oven for 30 minutes or until a skewer or sharp knife comes out clean.
Cook for at least 10 minutes before dusting with icing sugar and cutting.
If you like an iced cake, here is a nice lemon icing
Lemon Icing:
- 2 tbsp. soft butter, any butter nuttelex is a good vegan option
- 3 cups icing sugar
- 1 tsp. vanilla extract
- 1/4 cup lemon juice, approximately
Process butter and sugar with vanilla with electric mixer. Drizzle in lemon juice, checking consistency, until creamy and spreadable. Spread over top of cooled cake.
Enjoy!