Despite the snow and cold weather we’ve had over the past few weeks, March is finally here and that means one thing. Spring is coming!
I absolutely love it when the trees are green, the blossom is blooming, lambs begin to bleat and daffodils start to flower. However cringey it is, Spring really does give me that warm feeling inside when all is good, happy and glowing!
I am not sure about others, but whenever I think of Spring for some reason I think of baking! I don’t know whether that is because I have always spent Easter with my family where I have often baked up delicious goodies for everyone to indulge on, or whether I am more sociable when the sun is shining and therefore it is a good excuse to bake batches of cupcakes or flapjacks. Either way, out with stodgy food and in with the fruity, zesty and sweet foods that make you feel upbeat.
Although I am a sucker for a classic Victoria Sponge Cake (recipe here) or a half-not-cooked chocolate brownie, I also am a big fan of the kind of cakes that you would find in an edgy café in Notting Hill.
Presenting… Lemon & Yoghurt Loaf Cake!
I’ve already mentioned ‘Feed Me Vegan’ in previous posts, and this is yet another recipe that I’ve adapted from Lucy Watson’s cookbook. It is a perfect bake for a weekend with the family, Easter Sunday or if you have some girlfriends coming over for a coffee catch up!
Mix the dry ingredients with the wet, pour into a loaf tin, 40 minutes later…violà!
Sunflower spread/oil for greasing
300g plain flower
2 tsp. baking powder
½ tsp. salt
140g caster sugar
Zest and juice of 2 lemons
130ml light olive oil
280ml vanilla soya yoghurt
1 tbsp. vanilla extract
50g sunflower spread
250g icing sugar
2 tbsp. vanilla soya yoghurt
Juice of half a lemon
Zest of 1 lemon (for decoration)
Handful of pistachios, roughly chopped
– Preheat oven to 160C fan and put a loaf baking case into a loaf tin and grease.
– Sift flour, baking powder and salt into large mixing bowl. Add sugar and lemon zest and mix well.
– Put olive oil in a large jug, add the yoghurt, vanilla, melted butter and lemon juice. Whisk until smooth.
– Stir wet ingredients into the dry until combined to smooth consistency.
– Pour cake batter into the prepared loaf tin and bake in the middle shelf for 35 – 40 minutes until cooked through and golden on top (skewer should come out clean).
– Leave to cool in the tin for 10 minutes and then turn out onto a wire rack to cool completely.
– To make icing sift icing sugar into a bowl, add the yoghurt and lemon juice – whisk until smooth.
– Spread the cake with icing and sprinkle with lemon zest and chopped pistachio nuts.
Slice, serve and Enjoy!