- Nonstick vegetable oil spray
- 375 g (3 cups) plain flour
- 4 teaspoons baking powder
- 1 1/2 teaspoon salt
- 400 g (2 cup) sugar
- 2 tablespoons finely grated lemon zest
- 365 g (1 1/2 cup) plain soya yogurt
- 235 g (1 cup) vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Preheat oven to 350°F /180°C. Line two loaf tins with baking paper.
Whisk flour, baking powder, and kosher salt in a large bowl.
Make a well in the centre and add the sugar and lemon zest, add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend, making sure that there are no streaks of sugar left over.
Pour batter into prepared pans; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
For lemon Icing:
Place 1 cup icing sugar in a medium bowl, adding fresh lemon juice 1 tablespoon at a time, until you have a very thick glue like consistency, pour over the cooled cake, use the back of a spoon to spread over the top of the cake.
DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
