Lemon Drizzle Cake ~Eggless

Moist and citrussy lemon drizzle cake that is delicate and delectable.

Ingredients:

Dry Ingredients

300 g plain flour

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

250 g sugar

1 heaped spoon lemon zest

Wet  Ingredients:

100 ml water

140 ml Rachels lemon yoghurt

75 ml sunflower oil

1 tablespoon  apple cider vinegar 

1 teaspoon vanilla

For lemon drizzle:

juice of I lemon

1 tablespoon sugar

Method:

1.Line 2 loaf tins with parchment paper.

2. Preheat oven to 180 degrees C

3. In a large bowl sieve together the baking powder, bicarbonate of soda and salt.

4. Stir in the sugar gently.

5. In a jug whisk together the yoghurt, oil, water, vanilla and apple cider vinegar and lemon zest

6. Gently fold the wet ingredients into the dry ingredients with very light folding action(You want to keep the cake airy over mixing will cause it to go dense)

7. Divide the batter into the two prepared loaf tins so that they are half filled.

8. Tap the tins gently on the work top to distribute the batter evenly in them.

9. Bake in middle shelf in the preheated oven for 20-25 minutes until cakes are golden brown.(Do not open the oven door during this time the cakes will sink) After 25 minutes open the door and insert a skewer into the centre of the cake if it comes out clean cakes are cooked if skewer is wet cook for another 5 minutes.

10. Remove cakes from oven and keep aside to cool.

11. Mix together the lemon juice and sugar and using the skewer poke holes in the cakes you have baked.

12. Pour over the warm cakes the lemon syrup and it will sink into the cakes.

I was recently sent some Rachels Organic Lemon Yoghurt to try. I used the Rachels Lemon yoghurt to make this Lemon drizzle cake. The Greek Style Bio live organic yoghurt gave the cake the added moistness and a delicious citrus flavouring.

I would like to Thank Rachels  for sending me the yoghurt to samples.

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