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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
- 1/3 cup Soymilk
- 1 1/2 tablespoons Fresh Lemon Juice
- 1 1/2 cups All Purpose Flour
- 1/4 teaspoon Salt
- 2 teaspoons Baking Powder
- 1/4 cup Vegan Butter (preferably Earth Balance), softened
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 1/3 cup Vanilla Yogurt or Unsweetened Applesauce
- 2 teaspoons Lemon Zest
- 1 cup Fresh Raspberries
- Pre-heat oven to 350 degrees.
- Mix the soymilk and lemon juice in a small bowl and set aside.
- Sift flour, baking powder, and salt together into a bowl. Set aside.
- Add butter, sugar, vanilla to a large bowl. With a hand mixer, beat on low speed until smooth.
- Add yogurt, soy milk mixture and lemon zest. Beat on low speed until everything is mixed.
- Gradually add in flour mixture and continuing beating on low for about 30 seconds more.
- Pour into a lightly greased 9x9 inch baking pan.
- Arrange raspberries on top, lightly pressing into the batter.
- Bake for 25-30 minutes.
- This recipe was entered in the contest for Your Best Raspberries
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