Experiment with our scrumptious vegan lemon drizzle cake. In addition to being light and zesty, it is also well-suited for use when gluten-free alternatives are substituted for the flour and baking powder.
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Ingredient
– 100ml vegetable oil, plus extra for the tin– 275g self-raising flour– 200g golden caster sugar– 1 tsp baking powder– 1 lemon, zested, 1/2 juiced– For the icing– 150g icing sugar– ½ lemon, juiced
Ingredient
Warm the oven up to 200C/180C fan/gas 6. Put baking paper inside a 1lb loaf pan that has been greased.
Step 1
Step 1
Instructions
In a bowl, mix the flour, sugar, baking powder, and lemon juice together. Mix the lemon juice, oil, and 170ml of cold water together until the mixture is smooth.
Step 2
Step 2
Then, pour the mix into the tin. Place in the oven and bake for 30 minutes, or until a skewer comes out clean.
Step 3
Step 3
Let the cake cool in the pan for 10 minutes, then take it out and put it on a wire rack to cool completely.
Step 4
Step 4
Put the icing sugar through a sieve into a bowl. Add just enough lemon juice to make the icing thick enough to cover the loaf. If you make it too thin, it will run off the cake.
Step 5
Step 5
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