Raspberry Lemon Cake

• 1/3 cup Soymilk
• 1 1/2 tablespoons Fresh Lemon Juice
• 1 1/2 cups All Purpose Flour
• 1/4 teaspoon Salt
• 2 teaspoons Baking Powder
• 1/4 cup Vegan Butter (preferably Earth Balance), softened
• 1/2 cup Sugar
• 1 teaspoon Vanilla Extract
• 1/3 cup Vanilla Yogurt or Unsweetened Applesauce
• 2 teaspoons Lemon Zest
• 1 cup Fresh Raspberries

1. Pre-heat oven to 350 degrees.
2. Mix the soymilk and lemon juice in a small bowl and set aside.
3. Sift flour, baking powder, and salt together into a bowl. Set aside.
4. Add butter, sugar, vanilla to a large bowl. With a hand mixer, beat on low speed until smooth.
5. Add yogurt, soy milk mixture and lemon zest. Beat on low speed until everything is mixed.
6. Gradually add in flour mixture and continuing beating on low for about 30 seconds more.
7. Pour into a lightly greased 9x9 inch baking pan.
8. Arrange raspberries on top, lightly pressing into the batter.
9. Bake for 25-30 minutes.

soymilk, lemon juice, flour, salt, baking powder, butter, sugar, vanilla, vanilla yogurt, lemon zest, fresh raspberries

Taken from food52.com/recipes/13058-raspberry-lemon-cake (may not work)