Ingredients
1/2 cup of soya milk
2 tbsp freshly squeezed lemon juice
1 cup cane sugar
2 tablespoons freshly grated lemon zest
½ of a vanilla pod (seeds scraped out)
⅓ cup butter (melted and cooled to room temperature)
¼ cup olive oil
140 g plain soya yogurt
2 cups all purpose
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
For the icing
1 ¼ cups powdered sugar
1 tablespoon of freshly squeezed lemon juice
1 tablespoon plain soya yogurt
Instructions
- Preheat your oven to (350°F). Lightly grease an 8″ loaf pan and place a sheet of parchment paper into it to help lift out the cake once baked.
- Add the soya milk and lemon juice to a small bowl, stir and allow to sit for 10 minutes.
- Add the sugar, lemon zest, and scraped-out seeds from the vanilla pod to a large mixing bowl. Combine well.
- Add the melted butter and whisk to combine well. Add in the olive oil and yogurt and whisk for a minute until everything is combined. Then add the soya/lemon juice mixter and whisk again.
- Add the sifted flour, baking powder, baking soda, and salt to the bowl with the wet ingredients and fold with a spatula until just combined and there aren’t any visible pockets of flour.
- Transfer the batter to the loaf pan. Bake for 45 minutes. Check if the cake is ready by inserting a toothpick or cake tester into it, which should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
- While batter is baking, prepare the glaze by adding the powdered sugar, lemon juice, and yogurt to a bowl and whisk until smooth.
- Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, and smooth it over the sides so that it covers the entire surface. Allow the icing to set for about an hour.
Enjoy !!!
Cristina for Peas & Peace