Dairy-Free Lemon Yogurt Cake

Try this ultra-moist and delicious lemon cake made dairy-free with Silk Dairy-Free Yogurt Alternative.

Yields servings

1 ½ cups (180 g) all-purpose flour, (stir, spoon, & level)
2 tsp baking powder
½ tsp salt
1 cup (227 g) Vanilla Silk Dairy-Free Yogurt Alternative, (two 5.3oz containers)
1 cup (200 g) granulated sugar
3 large eggs
2 tsp lemon zest, (about 2 lemons)
½ tsp vanilla extract
½ cup (118 g) canola/vegetable oil

Grease and flour an 8x4-inch loaf pan. Preheat oven to 350 degrees Fahrenheit.
Sift the flour, baking powder, and salt together.
In a separate bowl, whisk the Silk Dairy-Free Yogurt Alternative, sugar, eggs, lemon zest, and vanilla.
Slowly whisk in the dry ingredients, then stir in the oil until fully incorporated. Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes or until a toothpick comes out clean from the center of the loaf.
Meanwhile, simmer the lemon juice and sugar for the lemon syrup in a small saucepan, stirring until the mixture is no longer cloudy, but clear, and the sugar is dissolved.
Allow the loaf to cool for 10 minutes, then carefully remove it from the pan and place it on a cooling rack that's been placed inside of a baking sheet.
Spoon the lemon syrup slowly over the hot loaf, to absorb as much liquid as possible. Allow the loaf to cool completely. Slice and serve. Keep leftovers in an airtight container up to 5 days.

*YIELD: 1 loaf

*Recipe lightly altered from Ina Garten