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Easy Lemon Yogurt Cake

Ice your cake and top with fresh berries or edible flowers
3 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes

Ingredients
  

WET

  • 1/4 cup 60g vegan butter, melted
  • 1 tbsp lemon juice
  • 1/4 cup 60ml soy milk
  • 1/2 cup 150g So Delicious Vegan Yogurt
  • 3/4 cup 160g caster sugar
  • 1 tsp vanilla

DRY

  • 1 1/2 cups 180g all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cornstarch
  • zest of 1 lemon

VANILLA BUTTERCREAM

  • 200g vegan butter
  • 300g icing sugar
  • 1 tsp vanilla bean paste
  • 1/2 tsp salt
  • 1 tbsp soy milk

Instructions
 

  • Preheat oven to 180ºC.
  • In a large mixing bowl, whisk together the ‘wet’ ingredients; melted butter, lemon juice, soy milk, yogurt, caster sugar and vanilla until well combined.
  • Add the flour, baking soda, salt, cornstarch and lemon zest and stir until just combined.
  • Pour into a 20cm greased round cake tin and smooth the batter out on top so its flat. Bake for 40-45 minutes or until a skewer comes out clean when inserted.
  • Wait for cake to cool completely before icing!!!
  • To make the buttercream, combine all buttercream ingredients in a bowl and beat with electric beaters for 2-3 minutes until light and fluffy.
  • Ice your cake and top with fresh berries or edible flowers (I’ve used pansies, cherry blossoms and nasturtium leaves on my cake!)
  • Enjoy!!!
Keyword Vegan
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