Lemon poppy seed cake

Ingredients

• 40 g vegan butter
• 150 g all-purpose flour
• 100 g sugar
• 200 ml plant-based milk
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• A pinch of turmeric (or yellow food coloring)
• Vegan butter and flour, for the pan

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• What to use instead of vegan butter

Instructions

1. Preheat the oven to 180°C (350°F). Grease a loaf pan with vegan butter and dust it with flour.
2. Mix the plant-based milk with the lemon juice and set aside. In a bowl, mix the flour with the poppy seeds, cornstarch and baking powder.
3. Beat the vegan butter by hand until soft and creamy, then add the sugar and vanilla and keep beating.
4. Still beating, gradually add the lemon zest and turmeric. Add the flour mixture and the milk mixture alternately.
5. Pour the batter into the pan and bake on the middle rack at 180°C (350°F) for 40-45 minutes, until golden and cooked through.
6. Let it cool before serving.

Nutrition facts

Approximate, per serving (about 61 g). Calculated with data from USDA FoodData Central.