This deliciously lemony cake is another treasure from Heavenly Vegan Baking and is the cake that my daughter requested as her birthday cake this year. This recipe fills a standard loaf tin – I doubled it to make the birthday cake.

2014 Paris pics 756

Ingredients                                                                                                                                                         

250g plain flour

2 tsp baking powder

200g caster sugar

75 ml vegetable oil

250 ml soya milk

2 tsp apple cider vinegar

Zest of two lemons & the juice of one of them

 

For the drizzle:

Juice of one lemon

75g caster sugar

 

Method

1. Preheat the oven to 180C/Fan 160C

2. Pour the soya milk into a small bowl, add the vinegar and give it a stir – this will make the milk curdle.

3. Sift the flour and baking powder into a large bowl, then add the oil, sugar, the zest of two lemons and the juice of one of them, and the curdled milk/vinegar mixture. Mix thoroughly.

4. Pour into a lined loaf tin and bake for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Don’t take the cake out of the tin yet!

5. For the drizzle, mix the juice of the second lemon with the remaining 75g of caster sugar and stir until the sugar is dissolved. Use a toothpick to prick the top of the cake all over (this will allow the drizzle to penetrate), and then pour the drizzle over the still-warm cake. Leave to cool in the tin.

 

2014 Paris pics 721        2014 Paris pics 709

 

Heavenly Lemon Drizzle
 
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This recipe fills a standard loaf tin - double it to make the larger cake pictured.
Author:
Recipe type: Cake
Cuisine: vegan, dairyfree, eggless, baking
Ingredients
  • 250g plain flour
  • 2 tsp baking powder
  • 200g caster sugar
  • 75 ml vegetable oil
  • 250 ml soya milk
  • 2 tsp apple cider vinegar
  • Zest of two lemons & the juice of one of them
For the drizzle:
  • Juice of one lemon
  • 75g caster sugar
Instructions
  1. Preheat the oven to 180C/Fan 160C
  2. Pour the soya milk into a small bowl, add the vinegar and give it a stir - this will make the milk curdle.
  3. Sift the flour and baking powder into a large bowl, then add the oil, sugar, the zest of two lemons and the juice of one of them, and the curdled milk/vinegar mixture. Mix thoroughly.
  4. Pour into a lined loaf tin and bake for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Don't take the cake out of the tin yet!
  5. For the drizzle, mix the juice of the second lemon with the remaining 75g of caster sugar and stir until the sugar is dissolved. Use a toothpick to prick the top of the cake all over (this will allow the drizzle to penetrate), and then pour the drizzle over the still-warm cake. Leave to cool in the tin.