Dairy-Free Lemon Yogurt Cake

• Vegetarian

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/3 cup Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 1/3 cup Sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola/vegetable oil

• Dairy

  • 1 cup Vanilla silk dairy-free yogurt alternative

Found on dessertnowdinnerlater.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup (two 5.3oz containers) Vanilla Silk Dairy-Free Yogurt Alternative
• 1 cup sugar
• 3 large eggs
• 2 tsp lemon zest (about 2 lemons)
• 1/2 tsp vanilla
• 1/2 cup canola/vegetable oil
• 1/3 cup lemon juice
• 1/3 cup sugar

Directions

• Grease and flour an 8x4-inch loaf pan. Preheat oven to 350 degrees Fahrenheit. Sift the flour, baking powder, and salt together. In a separate bowl, whisk the Silk Dairy-Free Yogurt Alternative, sugar, eggs, lemon zest, and vanilla. Slowly whisk in the dry ingredients, then stir in the oil until fully incorporated. Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick comes out clean from the center of the loaf. Meanwhile, simmer the lemon juice and sugar for the lemon syrup in a small saucepan, stirring until the mixture is no longer cloudy, but clear, and the sugar is dissolved. Allow the loaf to cool for 10 minutes, then carefully remove it from the pan and place it on a cooling rack thats been placed inside of a baking sheet. Spoon the lemon syrup slowly over the hot loaf, to absorb as much liquid as possible. Allow the loaf to cool completely. Slice and serve. Keep leftovers in an airtight container up to 5 days.
• Grease and flour an 8x4-inch loaf pan. Preheat oven to 350 degrees Fahrenheit.
• Sift the flour, baking powder, and salt together.
• In a separate bowl, whisk the Silk Dairy-Free Yogurt Alternative, sugar, eggs, lemon zest, and vanilla.
• Slowly whisk in the dry ingredients, then stir in the oil until fully incorporated. Pour the batter into the prepared loaf pan.
• Bake for 50 to 60 minutes or until a toothpick comes out clean from the center of the loaf.
• Meanwhile, simmer the lemon juice and sugar for the lemon syrup in a small saucepan, stirring until the mixture is no longer cloudy, but clear, and the sugar is dissolved.
• Allow the loaf to cool for 10 minutes, then carefully remove it from the pan and place it on a cooling rack thats been placed inside of a baking sheet.
• Spoon the lemon syrup slowly over the hot loaf, to absorb as much liquid as possible. Allow the loaf to cool completely. Slice and serve. Keep leftovers in an airtight container up to 5 days.