Lemon poppy cake

When life gives you lemons, you add poppyseeds and make an epic vegan cake!

♡ Lemon poppy yoghurt cake ♡

As yoghurt cakes are one of my favourites for their fluffy and lightness, i decided to make some more. Today it’s the classic lemon poppy cake!

Needed:

Lemon (both juice and zest)
Poppyseeds
Sugar
Any type of plantbased oil (I used avocado)
Soymilk
Soyyoghurt
Vanilla bean or extract (aroma will work too)
Flour
Baking powder
Salt


Add 150 gr of sugar to a bowl
Add the zest of 1 lemon and massage the zest into the sugar
Add 75 gr of plant oil (i used avocado) and set aside
Juice the lemon you just zested, and weigh the amount
Add soymilk untill you have 150gr
The soymilk and lemonjuice will curdle, thats the idea, let it rest for a few minutes
Scrape the vanilla from the bean (3gr vanilla extract can work too) and add to the milk, then also add in the zested sugar & oil mixture.
Add 150gr of soy yoghurt and mix well
Then add 220 gr of flour
10 gr of baking powder
3 gr of baking soda
A pinch of salt
Stir roughly
Then fold in 35 gr of poppy seed until just combined
Add to your baking tray of choice and bake for 40 minutes on 180 degrees until a toothpick inserted comes out clean

Remove from the oven and let cool down

To make the glaze, juice a lemon and add powdered sugar until you have a thick white lemony mixture. Add to the cake and spread as you wish, top with zested lemon. (Tip: zest the lemon separately before you juice it)

Let me know if you made it! Xoxo

when life gives you lemons

you add poppyseeds!

Whatever the occasion, lemon poppy is always a good idea