Vegan Zesty Lemon and Poppy Seed Sponge

2 x loaf tins or 2 x 8 inch rounds

Ingredients

350g self-rising flour
140ml vegetable oil
250g sugar caster/light brown
500ml yogurt – dairy free – plain or vanilla
1 tbsp cider vinegar or white wine vinegar – to sour the yogurt
3 tsp baking powder
2 tsp vanilla essence
2 tsp poppy seeds
2 lemons juiced

Icing

2 tbsp icing sugar
1 lemon juiced

Pre heat oven to 175°C

Combine the sugar and oil in a large mixing bowl – whisk.

Add the vinegar to the yogurt, stir and stand for 2 minutes then add to the sugar and oil mixture, mixing well.

Sieve in the flour and baking powder and whisk for 2/3 minutes.

Now add the vanilla extract, 1 tsp of poppy seeds and the juice of 2 Lemon

Give one last whisk for 2/3 minutes to make sure the flavour is combined.

Bake for 20/25 minutes fan 175°C

Whilst baking mix the icing sugar with lemon juice to the desired consistency. Leave cake to cool before adding your icing Sprinkle the remaining poppy seeds for decorative purposes – slice and serve.