Ultimate lemon cake {vegan}

J’espère que la chasse aux œufs a été fructueuse ce week-end de votre côté. Bon à la base j’avais préparé cette petite recette pour Pâques mais alors là c’est clairement raté !!! As a result, au lieu d’une détox à base de salade post orgie chocolatée (don't act innocent), moi je vous propose un cake au citron vegan, mais attention THE recette de cake au citron, la recette ultime de la moelleusitée (néologisme qui va parfaitement bien à ce cake !). Après m’être dévoué à de multiples essais (oui c’est dur, plaignez moi !!!), on y est, It has everything a great !

Lemon cake is a timeless classic,

that we can pimp as we wish, with icing or not, by varying the varieties of lemons (lime, citron, bergamot, yuzu, belt…) or by adding poppy or candied zest . I'll give you the basic recipe with the icing and then it's up to you to play, that’s what I like in cooking, a good basis to then create freely. I hope this recipe will follow you everywhere, anyway here, it is the darling of snacks for children and adults !

Ultimate lemon cake {vegan}

POUR 8-10 PARTS

330 g of flour T65
150 g plain soy yogurt
135 grams of sugar
135 g neutral vegetable oil
5 cl vegetable milk
Juice and zest of 2 lemons
1 baking powder

FOR THE GLAZE

1 tablespoon of lemon juice
80 g icing sugar

Preheat the oven to 170°.
Mix together, sugar, the oil, milk and yogurt.
Take the zest and juice then reserve a tablespoon of lemon juice.
Add flour and baking powder and mix. Finish by adding the juice and zest of the lemons to the dough.
Bake 50- 55 minutes.
Unmold the cake on a wire rack 5 minutes after removing from the oven.
Let cool completely.
Mix together the lemon juice you had reserved and the icing sugar.
Pour the icing over the cake.
Enjoy once the icing has set (or not !)