Hi Faye, you can absolutely use cow’s milk and yoghurt too, as well as dairy butter if you wish, instead of dairy free alternatives, but it would remain egg free. Here’s a direct link to the recipe: moversandbakers.co.uk/vegan-lemon-drizzle-cake
@@fayea4374 Try this without the eggs first, you’ll be surprised how light it is without them! 😊 Adding eggs would change the recipe, so this one wouldn’t be one I would recommend for you.
Thank you for the zesting tip!
You’re welcome! 😊
What temperature do you bake it at?
180C/350F
Where are the ingredients/measurements for this looks great 👍
Check the link in the description for all ingredients & measurements :)
Hey Andrea, I can just use butter milk & Greek yogurt if I wanted to make it not vegan. I just couldn’t find this recipe on your blog
Hi Faye, you can absolutely use cow’s milk and yoghurt too, as well as dairy butter if you wish, instead of dairy free alternatives, but it would remain egg free. Here’s a direct link to the recipe: moversandbakers.co.uk/vegan-lemon-drizzle-cake
@@MoversandBakers thank you very much. To make it light sponge and fluff will it need eggs and if so how many? Just double checking
@@fayea4374 Try this without the eggs first, you’ll be surprised how light it is without them! 😊 Adding eggs would change the recipe, so this one wouldn’t be one I would recommend for you.
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