Cream together :
120g Sugar
15yo0g Sunflower spread
1/2 tsp Lemon extract
1 tsp freshly grated lemon zest
Mix in:
2 eggs (or equivalent of vegan egg replacement)
60 ml of soya yogurt
Weigh out 150g flour and 15g of poppy seeds
Sieve and lightly mix in the flour gradually by hand with a metal spoon. Divide the mixture evenly between the prepared paper cases and bake until golden brown and a wooden skewer inserted into the centre of the cake comes out clean, about 18-20 min in an oven at 180 C. This mixture works well in a cake tin. Allow to cool & decorate with lemon or chocolate icing.
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