Try this ultra-moist and delicious lemon cake made dairy-free with Silk Dairy-Free Yogurt Alternative.
This sponsored conversation and recipe were created on behalf of Silk. The opinions and text are mine.
I’m craving spring, and one reliable way I bring that fresh feeling into the kitchen is by baking with citrus and bright fruit. This dairy-free lemon yogurt cake delivers that sunny, springtime flavor while staying moist and tender.
Wondering how a yogurt cake can be dairy-free? Silk Dairy-Free Yogurt Alternative replaces traditional dairy and still gives the cake a creamy, tender crumb. Made from soy, it adds plant-powered protein along with calcium and vitamin D, and it’s Non-GMO Project Verified. For this cake I used the vanilla flavor in the smaller cups, but Silk also offers larger sizes and a plain option that work well in baking.
The yogurt alternative reduces fat while keeping the cake very moist. A simple lemon syrup poured over the warm loaf soaks in and leaves a bright, juicy finish—perfect for lemon lovers.
Silk Dairy-Free Yogurt Alternative is versatile beyond baking—use it in parfaits, smoothies, as a snack with toppings, or straight from the cup. I appreciate that the fruit cups use real fruit without artificial flavors or colors; they taste natural and fresh.
I hope you try this dairy-free lemon yogurt cake—it’s simple, bright, and incredibly moist.
This sponsored conversation and recipe were created on behalf of Silk. The opinions and text are mine.
Dairy-Free Lemon Yogurt Cake
Ingredients
- 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 5.3 oz 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 or vegetable oil
Lemon Syrup
- ⅓ cup (80 ml) lemon juice
- ⅓ cup (68 g) granulated sugar
Instructions
- Grease and flour an 8×4-inch loaf pan. Preheat oven to 350°F (175°C).
- 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 inserted in the center comes out clean.
- Meanwhile, simmer the lemon juice and sugar for the syrup in a small saucepan, stirring until the mixture is clear and the sugar has dissolved.
- Allow the loaf to cool for 10 minutes, then remove it from the pan and place it on a cooling rack set over a baking sheet.
- Spoon the warm lemon syrup slowly over the hot loaf, letting it absorb. Allow the loaf to cool completely before slicing. Store leftovers in an airtight container up to 5 days.
Notes
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