Name: Raspberry Lemon Cake
Yield: 4 servings
Ingredients: 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

Servings: 4 persons

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

1
Pre-heat oven to 350 degrees.
2
Mix the soymilk and lemon juice in a small bowl and set aside.
3
Sift flour, baking powder, and salt together into a bowl. Set aside.
4
Add butter, sugar, vanilla to a large bowl. With a hand mixer, beat on low speed until smooth.
5
Add yogurt, soy milk mixture and lemon zest. Beat on low speed until everything is mixed.
6
Gradually add in flour mixture and continuing beating on low for about 30 seconds more.
7
Pour into a lightly greased 9x9 inch baking pan.
8
Arrange raspberries on top, lightly pressing into the batter.
9
Bake for 25-30 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Raspberry Lemon Cake

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