VeganLemon Cake
Serves
10
Time
40 mins
Allergens
Wheat, Gluten
Ingredients
- 100ml Vegetable oil, plus extra for the tin
- 275g Self-raising flour
- 200g Golden caster sugar
- 1tsp. Gluten free baking powder
- 1 Lemon, zested, juiced
- 170ml Tap water
- 150g Icing sugar
Method
- Preheat oven to 180°c.
- Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
- Pour the mixture into the tin. Bake for approx. 30 minutes, until a skewer comes out clean.
- Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
- For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf.
