French Lemon Cake (the Ilana version)

  • 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.

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