HAPPY INTERNATIONAL WOMEN'S DAY (or night)!!!!
I was trying to decide on which recipe to share today when it struck me, I can't share any other recipe than this one for lemon cake. There's nothing particularly special about this specific recipe for lemon cake (although it is good), it's the lemon that's key. I think lemons share an affinity with Women's Day. What do I mean? Well, lemons have that tangy kick to them not wholly unlike the swift kick to the groin that the patriarchy deserves... followed by a complete takedown. See the connection now?
This is a delicious cake but do make sure you bake it in a metal loaf pan because otherwise it will take longer to bake through or it just won't bake through. We learned the hard way so, take it from us.
Vegan Lemon Cake or Loafadapted from Audrey's
Ingredients1 ½ cups AP flour2 tsp baking powder1 tbsp lemon zest½ cup non-dairy yogurt; soy, almond, cashew, whatevs½ cup organic sugar½ cup silken tofu, blended½ cup canola oilJuice of 1-2 lemons
DirectionsPreheat oven to 350˚F. Grease loaf pan with oil.
In a small bowl sift the dry ingredients, set aside.
Blend tofu, sugar, yogurt, oil, and lemon in a blender or food processor, until smooth. Pour this batter into a medium bowl. Fold the dry ingredients into the wet. The batter will be thick and luscious.
Transfer the batter to the prepared loaf pan. Bake for 25-30 minutes or until golden and a toothpick comes out clean when inserted.
