Vegan lemon swirl cake 🍋

...with simple ingredients, rather easy & nice ++ to make 🙃 The cake is super light, very soft; sour lemon cream like a little candy 🙃
Ingredients:
For the lemon cream:
The zest of 1 lemon
60g lemon juice
25g cornstarch (or tapioca starch)
90g blond cane sugar
150g of water
1g turmeric (just for color, optional)
60g margarine
For the cake:
250g vegetable milk (in the video it's soy milk)
70g neutral oil (grape seed oil in the video)
120g blond cane sugar
10g vanilla sugar (optional)
230g T45 flour
10g baking powder
Baking: 40 minutes in the oven preheated to 180°C / 350°F
👉 First make the cream, then the cake batter, and once this is done, don't wait to draw the swirl on it, or whatever you want for that matter 🙃 (otherwise you risk ending up with a pastry cake whose baking powder will no longer have an effect when baking)
👉 If you like the tangy flavor when it pulls more acid than sweet, don't hesitate to slightly reduce the amount of sugar in the cream by 10 or 20g, but don't change the amount of sucks in the cream. cake, at least if you don't want to change its texture 👌
💙 Feel free to like & share my content, thank you!

[@fabiennealcaraz]

Waouh quel talent!!! ça à l'air à ma portée lol merci!!!!

[@variniacasano2121]

Il donne vraiment envie
Merci pour cette superbe recette 😋💖

[@gagalgou]

Miammmmerie < 3

[@abdelilahdahani623]

Bravo ma chère voisine

[@chikicooker]

Hahaha merci mon cher voisin 😉