Lilac Lemon Cake
This stunning floral cake captures the intoxicating essence of spring. Light and tender with a rich, buttery crumb, it features an aromatic lilac-infused sugar that perfectly complements the zingy lemon flavors. Finished with a tangy yogurt glaze, it is a sophisticated and bright dessert for any occasion.
Instructions
- 1
Prepare floral sugar by layering organic cane sugar (190 g) and flowers (0.5 cup) in a jar. Store for 2 days, shaking daily, then sift out blossoms.
- 2
Take plant based butter (56 g) and plant based milk (120 ml) out of the fridge to reach room temperature. Preheat oven to 175C and line a loaf pan.
- 3
Mix plant based milk (120 ml) with lemon juice (60 ml) and set aside to curdle into vegan buttermilk.
- 4
Beat aquafaba (60 ml) with an electric mixer until foamy and light.
- 5
Cream plant based butter (56 g), neutral oil (56 g), and organic cane sugar (120 g) until well incorporated and fluffy.
- 6
Beat the buttermilk, whipped aquafaba, pure vanilla extract (0.5 tbsp), and lemon zest (1 tbsp) into the butter mixture.
- 7
In a separate bowl, whisk together all purpose flour (210 g), sea salt (0.25 tsp), baking soda (0.25 tsp), and baking powder (1 tsp).
- 8
Fold dry ingredients into the wet batter until just combined. Pour into pan and bake for 40 minutes until golden.
- 9
Whisk powdered sugar (120 g), coconut yogurt (2 tbsp), and lemon juice (1 tbsp) until pourable. Drizzle over the cooled cake.
Nutrition Facts
Per portion