• 110mlSunflower oil
• 150gVegan yoghurt
• 100ml'Milk'
• 50mlLemon juice
• 0.5 tsp Lemon extract (or vanilla if don't have lemon)
• 250gPlain flour
• 1.5tspBaking powder
• 0.5tspBaking soda
• 0.25tspfine sea salt
• 1tbspcorn flour
• 220gsugar (I used half golden castor and half soft brown)
• 1lemon
• 1tbspPoppy seeds

Instructions

1. 1

   Preheat oven to 175 C and line a loaf tin with greaseproof paper

2. 2

   Blend together oil, yoghurt, milk, lemon juice and extract with immersion blender (or whisk if no blender)

3. 3

   Sieve together both flours, baking powder and soda and salt and mix thoroughly

4. 4

   In a separate bowl, add lemon zest to sugar and rub together with fingertips so the sugar smells fragrant and lemony then add wet ingredients and whisk until sugar dissolved and smooth

5. 5

   Add wet mixture to dry mixture and stir gently until just combined and no lumps, then add poppy seeds.

6. 6

   Pour batter into loaf tin and bake for 40 minutes. Test with toothpick and if necessary cook for 5 extra minutes until toothpick comes out clean

7. 7

   Optional topping: I prefer the loaf without a topping as it tastes amazing but if you like your cakes a bit sweeter, you can make a lemon glaze with 300g icing sugar and 40ml lemon juice. Ensure the cake has fully cooled (and ideally refrigerated for 20 mins) before pouring on.