Author Notes
Any berry and lemon combination is favorite of mine for summer. This is a nice moist cake thats light and refreshing and not too sweet. I make this vegan by using vegan butter, soymilk, and a non-dairy yogurt (or applesauce). Trust me, no one would ever know it's vegan. —thesinglebite
Ingredients
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1/3 cup
Soymilk
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1 1/2 tablespoons
Fresh Lemon Juice
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1 1/2 cups
All Purpose Flour
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1/4 teaspoon
Salt
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2 teaspoons
Baking Powder
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1/4 cup
Vegan Butter (preferably Earth Balance), softened
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1/2 cup
Sugar
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1 teaspoon
Vanilla Extract
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1/3 cup
Vanilla Yogurt or Unsweetened Applesauce
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2 teaspoons
Lemon Zest
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1 cup
Fresh Raspberries
Directions
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Pre-heat oven to 350 degrees.
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Mix the soymilk and lemon juice in a small bowl and set aside.
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Sift flour, baking powder, and salt together into a bowl. Set aside.
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Add butter, sugar, vanilla to a large bowl. With a hand mixer, beat on low speed until smooth.
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Add yogurt, soy milk mixture and lemon zest. Beat on low speed until everything is mixed.
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Gradually add in flour mixture and continuing beating on low for about 30 seconds more.
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Pour into a lightly greased 9x9 inch baking pan.
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Arrange raspberries on top, lightly pressing into the batter.
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Bake for 25-30 minutes.
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