On the hunt for the perfect summer dessert? Look no further. This cake is the perfect blend of sweet and citrus. Good luck stoppping at one piece!
For decoration we recommend our favorite Vegan Lemon Curd recipe here.
Pre-heat oven to 160 degrees C fan bake. Line a 20cm caking tin with baking paper.
Whisk oil, yogurt, water, eggs and lemon zest together.
Empty the Vanilla Base into the bowl and mix until smooth.
Pour cake batter into prepared cake tin and scatter berries on the top.
Spoon lemon curd on the top and use the back of the spoon to roughly swirl into batter.
Bake for 55-60 minutes until a skewer comes out clean.
Leave the cake to cool for 10-20 minutes.
Once completely cooled down, transfer to a plate and decorate with your choice of frosting, lemon curd and fresh berries.
Ingredients
Directions
Pre-heat oven to 160 degrees C fan bake. Line a 20cm caking tin with baking paper.
Whisk oil, yogurt, water, eggs and lemon zest together.
Empty the Vanilla Base into the bowl and mix until smooth.
Pour cake batter into prepared cake tin and scatter berries on the top.
Spoon lemon curd on the top and use the back of the spoon to roughly swirl into batter.
Bake for 55-60 minutes until a skewer comes out clean.
Leave the cake to cool for 10-20 minutes.
Once completely cooled down, transfer to a plate and decorate with your choice of frosting, lemon curd and fresh berries.
